Chilli Paneer Recipe - Chinese Veg Chilli Paneer Dry Recipe

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Chilli Paneer Recipe (with Step by Step Photos)

(19 Votes and 32 Comments)

Chinese, Paneer, Snacks, Starters

Hot and spicy chilli paneer prepared with this step by step photos recipe is
delicious delight anytime. Whether served as starter or served as side dish with

Chinese fried rice or schezwan fried rice, its definitely going to leave your taste
buds wanting for more. This recipe is for preparing dry Chinese paneer chilly. It
uses and recommends deep-frying of marinated paneer cubes for best taste but
you can follow tips mentioned below to use shallow fry technique and make it a
healthy dish.

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With Step by Step Photos

Paneer Capsicum

Nan Khatai

Pav Bhaji
View More Step by Step Photos Recipes...

Preparation Time: 15 minutes

Cooking Time: 20 minutes
Serves: 2 servings

Print Recipe

Popular

Cooking Measurements

Rava Uttapam
Kadai Paneer

Capsicum Masala Curry

Ingredients:

Dum Aloo Punjabi

250 gms Paneer (cottage cheese)

Khaman Dhokla

4 Green Chillies, slit

5-6 Garlic Cloves, minced

1/2 teaspoon minced Ginger

1 large Green Capsicum, chopped

1 large Onion, chopped

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2 tablespoons Maida (all purpose flour)

http://foodviva.com/snacks-recipes/chilli-paneer-recipe/
Cooking Tips

2 tablespoons + 1 tablespoon Cornflour

To make your daily breakfast parathas

(corn starch)

more healthy and nutritious, add either

crushed sweet corn, pureed spinach,

2 teaspoons Soya Sauce

grated radish, grated cabbage,

1 teaspoon Green Chilli Sauce

fenugreek leaves or boiled and

1 teaspoons Tomato Sauce

mashed vegetables while preparing

the dough.

6 tablespoons + 3 tablespoons Water

View More Cooking Tips....

2 tablespoons + for deep frying, Cooking

Oil

1/2 teaspoon Black Pepper Powder

Cooking Measurements

1 cup = 250 ml = 16 Tablespoons

Salt to taste

1/2 cup = 125 ml = 8 Tablespoons

Directions:
1.

paste is ready).
2.

1/3 cup = 83 ml = 5.3 Tablespoons

Cut paneer into 1-inch cubes. Make

paste (required to coat the paneer
cubes) by mixing maida, 2 tablespoons
cornflour, black pepper powder and salt
with 6 tablespoons water. (use as
needed, start with adding 4 tablespoon
water and keep adding another
tablespoon water until medium thick

1/4 cup = 62 ml = 4 Tablespoons

1 Tablespoon = 15 ml = 3 Teaspoons
1/2 Tablespoon= 7.5 ml =1.5 Teaspoons
1/3 Tablespoon = 5 ml = 1 Teaspoon
1 Pinch = 1/8 Teaspoon
View More Measurement Details....

Recent Recipes

Coat paneer cubes with the paste and

set aside for 10-15 minutes to marinate.

Falafel
Dosa

Vegetable Soup

Strawberry Milkshake
Undhiyu

Pesarattu (Moong Dal Dosa)

Tomato Onion Chutney

3.

Heat cooking oil in a kadai over

medium flame. Deep fry coated paneer
cubes in oil until light brown.

4.

Strain them and then put on an

absorbent
paper
(to
soak
all
unnecessary oil) and keep aside until
needed.

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5.

http://foodviva.com/snacks-recipes/chilli-paneer-recipe/

Dissolve 1 tablespoon cornflour in 3

tablespoons water and keep aside.

Heat 2 tablespoons oil in a frying pan.

Add minced ginger and minced garlic
and saut for 30 seconds over medium
flame. Add chopped onion and saut
until it turns light brown. Add chopped

capsicum and green chillies and cook

for 2 minutes. Keep stirring in between.
6.

Add chilli sauce, soya sauce, tomato

sauce and salt. Mix well and cook over
medium flame for 1 minute.

7.

Add fried paneer cubes and dissolved

cornflour (prepared in step-6). Stir and
cook over medium flame for around 2-3
minutes or until gravy turns thick.

8.

Turn off flame and transfer prepared

Chinese veg paneer chilli dry to serving
dish. Garnish it with spring onion and
serve hot with soup or fried rice.

Tips and Variations:

You can also shallow fry
paneer cubes instead of
deep-frying them to reduce the
calories of a dish. To shallow
fry them, heat 1-2 tablespoons
cooking oil in frying pan and
then put marinated paneer
cubes in it. Let them shallow fry
for few seconds and then turn
its side. Follow this step until all
sides are shallow fried.

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Marinating paneer cubes with a paste of maida and cornflour adds nice flavor
to this dish as they will slowly soak water from the paste. However, if you are

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in hurry, then coat them with medium thick paste and directly proceed to
deep-fry without waiting for marinating in step 3.

Adjust the quantity of chilli sauce according to your liking to make it as spicy
as you want it.
Use non-stick pan or heavy based pan to avoid sticking.

Taste: Hot and spicy

Serving Ideas: Serve chilli paneer dry with soup in winter evenings to quickly
warm up the body or serve it with Chinese fried rice or schezwan rice as a side
accompaniment.
Author: Foram

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32 Comments
Dec 10, 2015 by Hemlata
This recipe was too good ..but can we use potato instead of paneer for chilli
potato.
Response: Yes, you can use sliced potato instead of paneer.
Nov 12, 2015 by Ingit
It's delicious in taste. It helped my mom.
Oct 29, 2015 by Shubham Malla
Thank u all. This recipe has helped in doing my work.

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Oct 10, 2015 by Ratan

It's very easy to make food tasty.
Oct 03, 2015 by Shubham Malla
Wow... what a delicious chilli paneer you made GUYS.
Oct 03, 2015 by Shubham Malla
Make more delicious meals forever.
Sep 13, 2015 by Rajashree santosh chavan
Very good I like very much paneer.
Thanks thanks .
Sep 12, 2015 by Ashish Suneja
Hi, I wanted to ask that why didn't you mentioned ajinomoto in your recipe ?
Response: Ajinomoto is not goof for health, that's why we have not added in our
recipe.
Aug 01, 2015 by Ruchika
Instead of cornflour what should be used to make cheese crispy?
Response: Hi Ruchika, you cannot use anything else instead of cornflour (corn
starch) in this recipe.
Jul 15, 2015 by Sandhya
Hi, can I use besan instead of cornflour?
Response: Hi Sandy, corn flour is used to make outer layer crispy, you cannot use
besan instead of it.
Jul 11, 2015 by Diwakar Dev Sharma
In very short time I have got really delicious recepie.
Jun 24, 2015 by Gurmeet Kaur
Your chili paneer dish, I tried at my home, it was very tasty.
Jun 14, 2015 by Palak
Hi, I tried. It was yummy but after putting sauce it became dark brown in colour.
What to do?
Response: Hi Palak, it is normal if mixture turns dark brown after adding sauces,
no need to worry. Soy sauce has black color and so the mixture turns dark brown
after adding it, as you can see in the steps photo.
Jun 12, 2015 by Srishti
It was really yummy.
Thanks for your yummy recipe.
Jun 02, 2015 by Kriti Gupta
My first experience to make this and it was awesome.

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May 23, 2015 by Shalini

This recipe is very good but my paneer was not getting a
proper and thick coating and when I was frying them, they were sticking with
each other.
Response: Hi Shalini, thanks for trying the recipe. Mix the batter properly after
marination (just before deep frying) to get thick coating and put paneer cubes in hot
oil one after another (keeping enough space between them) to prevent them
sticking with each other.

Apr 09, 2015 by Manjeet kaur

Thank you so much. Chilly paneer is so yummy.
Apr 03, 2015 by Preeti Parmar
Yummy. Can you post this recipe with gravy?
Response: Sure Preeti, we will definitely post the recipe with gravy very soon.
Mar 09, 2015 by Khushbu
It's awesome. I prepared it and it was very good in taste. I liked it.
Feb 22, 2015 by Sunita Agarwal
Thank you so much and it was very delicious.
Feb 22, 2015 by Manasi
Thanks for the wonderful and easy recipe of chinese food.
Jan 23, 2015 by Priya Khaire
It was yummy and very tasty. Thanks for such a mouth watering dish.
Jan 13, 2015 by Nisha
Hi, what tomato sauce do you use? Is this ketchup or tomato puree?
Response: Hi Nisha, it is ready made tomato ketchup.
Jan 04, 2015 by Raveesha
It was just mouth watering.
Tried so many sites, but this one turned out the best.

I am glad I found it. Will be trying other things as well.

Thanks a lot for sharing.
Dec 21, 2014 by Pruthwee
Its nice and it takes a very short time to make. I just love your finger licking
recipie.
Dec 13, 2014 by Kavya S
I tried this. It came out well... super taste !! :-)
Nov 19, 2014 by Hetanshi
Which is the best to serve with paneer chilli, paratha or chapati?
Response: Hi Hetanshi, chilli paneer tastes best when served alone or with

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noodles or with fried rice.

Oct 20, 2014 by Kishor Manji
Hi guys
This will be the next dish I'll be trying out, it looks great.
Tip: after I fry the paneer, I put them straight into a bowl of warm water for 5-10
mins. This stops it from drying out. Works with both shop bought and home
made paneer.

Response: Yes Kishor, you can apply this trick in most of the paneer curries but in
this recipe we deep fry the paneer cubes to make them crispy so no need to soak
them in water. By the way,
Sep 22, 2014 by annapurna
Very good. I love paneer. Nice recipe.Thank you.
Sep 21, 2014 by khushi
Thank u so much for too much delicious recipes. I want to confirm that corn
flour here means makki ka atta?
Response: Hi Khushi, corn flour means corn starch (white color) in this recipe and
other manchurian recipes on this website. Makii ka atta is different from the corn
flour/starch. You can easily find the corn flour in any grocery store.
Sep 18, 2014 by mamta
I made this but unfortunately my paneer cubes were very hard after frying...i
love this recipe but....i was not able to make it perfect :
:-(

Response: Hi Mamta, did you use the homemade paneer or store bought paneer?
Was the paneer soft before deep frying? I think something was wrong with the
paneer you used. Fry the paneer cubes on medium flame to prevent them turning
hard.
Jul 30, 2012 by Lisa Zara
Very tempting and delicious too. i used red chill sauce to make it spicier and it
was well worth the change. However, i missed the photos in the print friendly
version.

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