Chilli Paneer (Gravy)

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This Chilli Paneer recipe is perfectly seasoned, the cottage cheese is crisp-fried and tossed with some really delicious lip-smacking sauce keeping it comfortably good and flavors are bursting out!
chilli paneer served in bowl with bowl of curry aside
The sauce from chilli paneer recipe is crazily delicious with every piece of paneer/cottage cheese being coated with sizzling chilli sauce. The minced ginger-garlic stir-fried in the oil gives the sauce the most explosive flavor

The perfect consistency of the sauce gives you a lightly fried paneer coating.

Chilli Paneer Dry/paneer chilli:  You could also make chilli paneer dry with the same recipe. Simply add the paneer to the chilli capsicum.

The sauce is enough to coat the paneer pieces, sprinkle spring onions.

Why this recipe works:

Can be served as starter or appetizer

No MSG or added preservatives.

better than restaurant take out

 How to make Chilli Paneer with step by step pictures:

For Chilli Paneer Marination:

flours in Black bowl
Cut and cube paneer pieces and keep it ready. To a small mixing bowl, add all-purpose flour and Cornflour.
spice powder and flours are in black bowl
Add pepper powder, chili powder, and salt.
ginger garlic paste, spice powders and flours are in bowl
Add ginger-garlic paste and soy sauce
batter is being mixed using balloon whisk in black bowl
Add 2 tbs of water and make a batter, thick enough to coat the paneer.
cubed paneer in batter in bowl with wooden spoon
Add all the cubed paneer
cottage cheese is being fried in saute pan
Now heat 2 tbs of vegetable oil, add the paneer pieces and cook them on all sides.
golden fried cottage cheese are in tissue
Collect them in a tissue paper and set aside.

For Chilli Paneer Sauce:

Chopped ginger, garlic and chilli are in saute pan
Heat 2 tbs of sesame oil, add finely chopped ginger, garlic, and green chili. Let it sizzle for a minute.
sliced capsicum, ginger and garlic are cooked in saute pan
Add capsicum cook for few seconds.
chilli sauce, chilli flakes, capsicum is being sauted in wide pan
Now add all the sauces, in goes chili sauce, soy sauce, vinegar, chili flakes, and salt.
capsicum and other sauces are cooked in wide saute pan
Stir and cook for few seconds
capsicum is cooked with sauce in wide saute pan
Now add 1/4 cup of water
sauce is being cooked in wide saute pan
Bring the sauce to boil
a bowl of cron flour slurry with fork
Now take a small bowl, add 2tbs of cornflour and 2 tbs of water. Make cornflour slurry.
a bowl of cornflour slurry is being added to saute pan
Pour them in.
capsicum sauce is being cooked in saute pan
Keep stirring until the gravy is thicken
fried cottage cheese in chill gravy is in wide saute pan
Now add all the fried paneer
chilli paneer in wide saute pan
Toss them with the gravy. Check for salt. Add spring onions or coriander leaves.

Close up shot of chilli paneer recipe in white bowl

Tips to make the best Chilli Paneer recipe:

1.Paneer/cottage cheese: Cut paneer as the desired shape. You can shallow fry or deep fry /Grill the paneer as per your choice.

2.Marination: Add water little at a time to the right consistency. Marinate the paneer /cottage cheese overnight for better flavors.
If the batter is too thin, add an equal amount of all-purpose flour and cornflour to a right consistency (Add seasonings as well)

3. Sesame oil: Cook the sauce in the sesame oil that gives you more flavors and tastes You can opt for vegetable oil.

4.Ginger&Garlic: Cook ginger&garlic in a low flame for 5 mins stirring, that helps the oil to get more intense flavors.

5.Corn flour slurry: Here we use cornflour slurry to thicken the sauce. If the sauce has thickened more than the consistency you want, mix in warm water little at a time to thin out the sauce.
If the sauce is too thin, quickly make cornflour slurry (1 tbs corn flour+1/4 cup water) and add it. Over a medium heat keeps stirring, eventually, the sauce will thicken.

FAQ:

1. Where do I get Paneer/ cottage cheese?

Paneer is widely available in India, if you live in the US, Check in an Asian grocery section or local Indian supermarket.

2. How do you make homemade paneer?

Bring milk to boil in a heavy bottom pot. When the milk comes to boil, pour 1 tbs of lemon juice, Immediately you can see the entire milk begins to curdle

Once, it starts to curdle, turn off the heat. Pour it in a thin cheesecloth-lined over the colander and rinse in running water to remove the smell of the lemon juice.

Make a tight knot to a cheesecloth and squeeze more liquids. Place the muslin cloth on the plate with weight/heavy object on top. Let it sit for an hour.

Remove the muslin cloth, you get the thick creamy panner is ready! From 1 liter of full-fat milk ideally, you should get 100gms of paneer.

3. Can I replace Tofu for this paneer chilli?

Yes, you can replace Tofu for this recipe.

4. How long Can I store chilli paneer recipe?

You can store Paneer chilli in an air-tight container and refrigerate for 3 days.

Re-heat in microwave /saute pan before you serve. Sprinkle some fresh spring onions.

close up shot of Paneer chilli served in white bowl

Other Recipes You might like to try:

Crispy Chilli Potato

Thai Basil Shrimp Stir Fry

Veg Hakka Noodles

Gobi Manchurian Recipe

Other Paneer Recipes:

Kadai Paneer

Punjabi Matar Paneer

Shahi Paneer (Restaurant Style)

Paneer butter Masala

Tawa Paneer

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Chilli Paneer Recipe


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

This Chilli Paneer Gravy is perfectly seasoned, the cottage cheese is crisp-fried and tossed with some really delicious lip-smacking sauce keeping it comfortably good and flavors are bursting out!


Ingredients

Scale

For Marination:

  • 1 cup Cottage cheese/Paneer
  • 1/2 cup All-Purpose Flour
  • 1/2 cup cornflour
  • 1 tsp pepper powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tsp ginger garlic paste
  • 1 tsp soy sauce
  • 2 tbs oil

For Chilli Paneer gravy:

  • 1 tbs sesame oil
  • 1 tbs ginger
  • 1 tbs garlic
  • 1 green chili
  • 1 capsicum
  • 1/2 tsp salt
  • 1 tbs Chilli sauce
  • 1 tsp Chilli flakes
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 2 tbs water
  • 2 tbs cornflour
  • 2 tbs water (for cornflour slurry)

Instructions

  1. Instructions:
  2. Cut and cube paneer pieces and keep it ready.
  3. To a small mixing bowl, add all-purpose flour and Cornflour.
  4. Add pepper powder, chili powder, and salt.
  5. Add ginger-garlic paste and soy sauce
  6. Add 2 tbs of water and make a batter, thick enough to coat the paneer.
  7. Add all the cubed paneer
  8. Now heat 2 tbs of vegetable oil, add the paneer pieces and cook them all sides.
  9. Collect them in a tissue paper and set aside.

To make chilli Paneer Gravy:

  1. Heat 2 tbs of sesame oil, add finely chopped ginger, garlic, and green chili. Let it sizzle for a minute.
  2. Add capsicum cook for few seconds.
  3. Now add all the sauces, in goes chili sauce, soy sauce, vinegar, chili flakes, and salt.
  4. Stir and cook for few seconds
  5. Now add 1/4 cup of water
  6. Bring to boil
  7. Now take a bowl, add cornflour and 2 tbs of water. Make cornflour slurry.
  8. Add them in.
  9. Keep stirring until the gravy is thicken
  10. Now add all the fried paneer
  11. Toss them with the gravy. Check for salt. Add spring onions or coriander leaves.

Notes

Tips:

Paneer/cottage cheese: Cut paneer as the desired shape. You can shallow fry or deep fry /Grill the paneer as per your choice.

Marination: Add water little at a time to the right consistency. Marinate the paneer /cottage cheese overnight for better flavors.
If the batter is too thin, add an equal amount of all-purpose flour and cornflour to a right consistency (Add seasonings as well)

Sesame oil: Cook the sauce in the sesame oil that gives you more flavors and tastes You can opt for vegetable oil.

Ginger&Garlic: Cook ginger&garlic in a low flame for 5 mins stirring, that helps the oil to get more intense flavors.

Corn flour slurry: Here we use cornflour slurry to thicken the sauce. If the sauce has thickened more than the consistency you want, mix in warm water little at a time to thin out the sauce.
If the sauce is too thin, quickly make cornflour slurry (1 tbs corn flour+1/4 cup water) and add it. Over a medium heat keeps stirring, eventually, the sauce will thicken.

  • Category: Appetiser, Appetizer, sidedishes
  • Cuisine: Chinese, Indo- chinese

 

 

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2 Comments

  1. situs bandarq says:

    Perfect Dish…..

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