Made from scratch super easy and popular Indo Chinese Paneer Chilli recipe at home. This street style Indo Chinese cuisine with fresh veggies, homemade paneer and a spicy Chinese sauce is perfect for a quick dinner. Believe me this is Chinese better than takeout. Make this Indo Chinese chilli paneer gravy and I can promise you will think twice before you order that takeout Chinese dinner.
Chilli Paneer is the example you give to your friends when you want to eat some Indo Chinese food be it from a street vendor or a fancy dine-in. Cottage cheese tossed in soy sauce, onions, shallots, garlic with loads of Indian spices is the key ingredients of Chilli Paneer.
I love Indo Chinese food and often ate it in restaurants because I couldn’t get the exact taste back home. So, after a few attempts, I have successfully landed my hands on the perfect Chinese style Chilli Paneer Recipe.
Chilli Paneer is the first recipe that I will be making for my secret episodic videos that are based on the street foods of India and around the World. I love how you all share your recipe video ideas with me and after reading through all the comments I know Indo Chinese is everyone’s favourite. 😀
Chili Paneer taste best with homemade paneer/cottage cheese. But if you are feeling lazy store bought paneer works just fine. I mostly make paneer for week at home during my weekly meal prep. Homemade paneer stays good for 4-5 days in fridge if stored properly.
Paneer Chilli Recipe Video
Paneer Chilli Gravy Recipe
Paneer Chilli Gravy is easy to make. All you need is soy sauce, ginger, garlic, onion, and paneer. In the Paneer chilli recipe video I have discussed how you can make delicious Indochinese recipes without garlic. You can also adjust the consistency/thickness of the gravy with the amount of cornflour used. The color of the gravy is all natural, you really do not require any artificial color which I have seen many people using. You can make dry paneer chilli recipe for appetizer by keeping the water minimum and notching up the green chilies. 😀
Shallow fry, Deep fry or Pan Fried Paneer
Anything deep-fried tastes great but my waist doesn’t approve of it all the time. 😛 So, I usually opt for shallow frying or pan frying the ingredients. I have pan-fried the paneer when making Chilli Paneer in this recipe. If you notice I mostly opt for pan frying while making any paneer recipe. Pan fry the paneer until they are golden brown from all the sides and then proceed with making the gravy. 🙂
We all love paneer and being the fan of it I would suggest my other favorite paneer recipes to try as well. For party starters always go with tandoori paneer tikka and Mushroom tikka. For other special gravy, recipes try my list of top paneer recipes.
Recipe Notes- Paneer Chilli
- Pan fry the paneer from all the sides until they are golden brown.
- Instead of sugar use tomato ketchup, that always helps with managing the sweetness required in paneer chilli.
- Always add salt after tasting the gravy because all the sauces that we use while making Indochinese recipes (like soy sauce, tomato sauce) contain salt.
- While making the gravy I have used black pepper sauce, you can use black pepper powder as well (as per the availability)
- I have added the tiniest drop of red color to bring the street food style in the recipe. (You can skip this if you want to, this is totally optional)
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Paneer Chilli is the popular Indo Chinese recipe that is filled with saucy and spicy flavors. This street style Indo Chinese recipe is perfect for weekend dinners or can be served as an appetizer as well.
- 200 gms Paneer
- 1 teaspoon Black Pepper Powder
- 1/4 cup Corn Starch
- 3-4 tablespoon Oil
- 1 tsp Garlic optional
- 1 inch Ginger chopped
- 8-10 Green Chilies slit
- 5-6 Spring Onion
- 1 medium Sized Green Capsicum
- 1 medium Sized Red Capsicum
- ¼ cup Spring Onions Green
- 1-2 tablespoon Tomato Ketchup
- 2 tablespoon Soy Sauce
- 2 tablespoon Red Chilli Sauce
- 5-6 tablespoon Cornflour
- 100 ml Water
- Salt to taste
- 1/4 black pepper
Before we pan fry the paneer we will coat it in corn-starch and other spices. Take 200 gms of paneer and cut them into small square pieces.
Take a medium sized bowl and add paneer in it. After that add salt, 1 teaspoon black pepper powder, and 2-3tbsp of cornflour in it.
Coat the paneer nicely in the cornflour.
Heat a pan and add oil in it. When the oil starts to smoke add the paneer pieces one by one and pan fry them until golden brown. Pan fry the paneer from all the sides until they are in a beautiful golden brown color.
Set it aside and prepare for the gravy.
Heat oil in a pan and when it starts to smoke then add chopped onion and then spring onion.
Mix all the ingredients and saute them on high heat for 2 minutes.
When onion is light pink in color then add chopped green and red capsicum in it. After the capsicum and cook for another minute.
Saute the ingredients for 1-2 minute and then add chopped ginger and ginger garlic paste.
Mix them well and now add tomato ketchup, soy sauce, red chili sauce and pepper sauce in the pan.
Now, in a small bowl add 1-2 tablespoons of cornflour and 100 ml of water. Mix it well with a spoon and pour it in the pan.Add salt to taste and black pepper powder in it.
Cook all the ingredients until the gravy starts to thicken and its color darkens.
When the gravy is thick (according to your taste) then slowly add the pan-fried paneer in them.
Mix the paneer in the gravy and cook for another 1-2 minute.
Sprinkle some spring onions on top and your Paneer Chilli is ready to devour.
Serve it with schezwan rice and enjoy hot.
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