Paneer Chili
Crispy-fried paneer cubes tossed with sautéed peppers and onions in a spicy, tangy Indo-Chinese sauce. This street-style favorite combines the soft bite of paneer with bold soy-chili flavors, ready in under 30 minutes and perfect as a starter or side.
For 4 servings
- prep · ~2 min
Coat the paneer cubes.
1.In a bowl, mix 3 tbsp corn flour, 1 pinch black pepper, and 2 tbsp water into a smooth, thick slurry.2.Add paneer cubes and gently toss until each piece is evenly coated. - fry · ~6 min
Fry the paneer until golden.
1.Heat 1 cup oil in a deep pan over medium-high heat until a small drop of batter sizzles to the surface.2.Carefully add coated paneer cubes in small batches and fry 2-3 minutes, turning occasionally, until light golden and crisp.3.Remove with a slotted spoon and drain on paper towels.TIPDon't overcrowd the pan — fry in batches to keep the oil temperature from dropping. - saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.2.Add chopped garlic, ginger, and slit green chilies; sauté 30 seconds until fragrant.3.Add cubed onion and bell pepper; toss continuously for 2-3 minutes so the vegetables stay crunchy with slightly charred edges.TIPKeep the heat high and vegetables moving — this gives the signature smoky wok flavor without making them soft. - mix · ~3 min
Build the chili sauce.
1.Lower the heat to medium. Add soy sauce, red chili sauce, tomato sauce, vinegar, red chili powder, and 1 pinch salt to the vegetables.2.Mix 1 tbsp corn flour with 3 tbsp water to make a smooth slurry and pour into the wok.3.Stir continuously for 1 minute as the sauce thickens and glazes the vegetables.TIPHave the sauce ingredients measured and ready — the cooking moves fast once the slurry hits the hot pan. - mix · ~1 min
Toss in the fried paneer.
Add the crispy fried paneer cubes to the wok. Gently toss everything together for about 30 seconds until the paneer is well-coated with the sauce and warmed through.
TIPAdd paneer at the very end and toss gently — over-mixing breaks the cubes, and leaving them too long makes them lose crispness. - garnish
Garnish with spring onion and serve hot.
Transfer to a serving bowl, scatter generously with chopped spring onion greens, and serve immediately while the paneer is still crisp outside and soft inside.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use store-bought or homemade paneer that is firm and not crumbly to ensure the cubes hold their shape during frying.
- 2Fry the coated paneer in small batches to maintain a steady oil temperature and achieve an even, crisp crust.
- 3Cut onions and bell peppers into large, flat pieces so they char nicely without turning mushy in the high heat.
- 4Have all sauce ingredients pre-measured and ready before stir-frying, as the final cooking goes very quickly.
- 5Always add the fried paneer at the very end and toss gently to keep the exterior crisp and the interior soft.
- 6For extra crunch, double-coat the paneer cubes: dip in slurry, then toss in a little more dry cornstarch before frying.
- 7Leftover paneer chili can be stored in an airtight container in the fridge for up to 2 days, but the paneer will soften; reheat in a dry pan to revive some crunch.
Adapt it for your goals.
Low-oil
Instead of deep-frying the paneer, pan-fry or air-fry it with minimal oil (spray or brush). This reduces fat while still giving a crispy exterior, ideal for calorie-conscious cooks.
high proteinHigh-protein
Add 150 g of cubed, boiled chicken or tofu along with the vegetables for a heartier meal that boosts protein content without overpowering the Indo-Chinese flavors.
veganVegan
Replace paneer with firm tofu (pressed and patted dry) and use a vegan-friendly red chili sauce and soy sauce. The tofu mimics paneer's texture when fried.
Why this is on our healthy list.
Rich in Protein from Paneer
Paneer is a high-quality dairy protein that supports muscle repair and keeps you full longer, making this dish a satisfying protein-packed starter.
Loaded with Vitamin C
Bell peppers and green chilies provide a generous dose of vitamin C, which aids immune function and helps the body absorb iron from other foods.
Low in Carbohydrates
With no grains or sugars in the main ingredients, this paneer chili is naturally low in carbs, making it suitable for low-carb or keto-friendly eating patterns when oil is controlled.
Frequently asked questions
Paneer turns rubbery when fried at too-low oil temperature or for too long. Keep the oil at medium-high (around 350°F) and fry only 2-3 minutes until light golden.
