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Chilli Paneer

Jun 24, 2020

  • Serves: 4

Cheese making was introduced to the Indians by the Portuguese. And, paneer came into existence. Indo Chinese cuisine developed through adaptation of several Chinese cooking techniques and seasoning within the Indian style of cooking. The Chinese settlers started their own restaurants in Kolkata and slowly evolved many famous dishes like the Chilli Chicken or Chicken Manchurian, unknown to the Chinese. Being in India they had to invent their vegetarian alternative. Probably that’s the origin of Chilli Paneer.

Even though I have been cooking for around 21 years, I learned how to make Chilli Paneer properly only during this current lockdown. After tasting one that my neighbour kindly shared with my family.

Very simple wok tossed with lots of textures, bold and spicy, yet the beautiful creaminess coming from the paneer blends it all together.

My 8 year old son loves it. He calls it ‘yummy spicy’. So these days it has become a weeky favourite in my family. We enjoy it with a simple garlic and egg fried rice.


  • Paneer- 250 gms
  • Egg – 1/2
  • Cornflour for coating the paneer – 2 to 3 tbsp
  • Salt – to taste
  • Dark Soy – 2 tbsp
  • Ginger & Garlic Paste – 1 tbsp
  • White Vinegar – 2 tsp
  • Capsicum diced- 1
  • Red Onion diced – 1
  • Green Chillies ( cut into half length wise)
  • Spring Onion – 1/2 bunch
  • Ginger chopped – 1 tbsp
  • Garlic chopped – 1 tbsp
  • Green Chillies chopped – 1 tsp
  • Red Chilli pwd – 2 tsp
  • Green chilli sauce – 2 tbsp
  • Tomato ketchup – 2 tbsp
  • Cornflour for the slurry – 1 tbsp
  • Oil- for deep frying and final preparation


  • Cut the paneer into 1 inch by 0.5cm size.
  • Coat the panner with egg, 2 to 3 tbsp cornflour, ginger and garlic paste, salt, half the soy, and the vinegar.
  • Remember the paneer should be well coated with the cornflour.
  • Deep fry the paneer until crisp on the outside and keep aside
  • Heat a wok or a kadai and put around 2 to 3 tbsp of oil.
  • Add the chopped ginger, garlic and green chillies and cook until it turns light brown in colour
  • Add the vegetables, keeping a bit of the spring onion for the final garnish.
  • Saute for a minute and add the red chilli pwd, green chilli sauce and the tomato ketchup.
  • Add hot water and allow the stock to come to boil.
  • Adjust seasoning with the vinegar, the remaining soy, msg and salt.
  • Add the cornflour slurry and thicken the stock.
  • Add the paneer and toss well in high heat, until its well coated.
  • Sprinkle with the remaining spring onions.

In this Recipe

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