Make eating place style Chilli Paneer at home with this step by step recipe!

Paneer (Indian cottage cheese) is tossed in a flavorful spicy sauce made with soy sauce, chili sauce, vinegar!

Tastes great with fried rice or hakka noodles.

restaurant style chilli paneer served in black plate and brown rice served in the background

Indo-Chinese is a cuisine in itself and hugely pop back habitation in India.

It's the Indian version of Chinese and every bit you can imagine has lot of vegetarian options and lots of spices too.

In fact it's then pop that nosotros accept a Indo-Chinese restaurant here in Seattle too!

I grew upward loving Indo-Chinese, I actually idea this is how Chinese food was supposed to be.

It was only when I went to college in Scotland and tasted some real Chinese food I realized how wrong I was!

They aren't even remotely similar, beginning of all the Indian version has tons of vegetarian options, like if y'all go to a Indo-chinese restaurant, half of the options on the menu will be vegetarian and then of course the spices!

I of the really popular Indo-Chinese dishes is Chilli Paneer and I am really excited to share my restaurant style chilli paneer recipe with you guys today!

There are two types of chilli paneer that are popular in Bharat – the dry version which is served as an appetizer and the gravy version which is eaten as a chief course with rice or noodles.

I am sharing a semi-dry version with you guys today. It has a little sauce and you tin serve information technology as an appetizer or even as a main class.

How to Make Resaturant Style Chilli Paneer

If you follow these tips, you lot volition terminate upward with restaurant manner chilli paneer – minus the MSG!

Prep everything beforehand: chop the veggies, get the sauce ready – practice everything before y'all start making the recipe. You can fry the paneer, set it bated and and so practise all the prep piece of work earlier you lot start working on the gravy.

Since nosotros cook everything on high oestrus, information technology all comes together quickly and there'southward inappreciably anytime to chop things in between.

Use sesame oil:  I utilise toasted sesame oil in this chilli paneer recipe and it does make a difference to the final taste.

Use celery: same as sesame oil. Using finely chopped celery actually enhances the flavors.

chilli paneer served with brown rice and a spoon in a black rimmed plate

Cook on high oestrus: when cooking the veggies, the wok should constantly be oh high heat. You want all veggies to remain crunchy. Lower the flame one time you have added the sauce.

Employ quality ingredients: I ever believe that using quality ingredients makes so much difference to the terminal event of the dish.

So exercise use good quality soy sauce, rice vinegar, sesame oil etc.

I also use ii types of soy sauce, a regular one and dark soy sauce. If yous tin get agree of the dark soy sauce, you should do the same.

It gives the paneer a nice nighttime color.

Serving Suggestions

You lot can serve this as an titbit or as a principal class.

Information technology's kind of semi-dry version then it works both means.

If serving as an appetizer, serve it every bit such.

If serving as a primary class, pair it with patently brown rice, fried rice or noodles.

Method

1- Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, three tablespoons flour along with table salt, pepper.

two- Add together water to brand a complimentary flowing batter, it should neither exist thick nor thin. I added little less than ane/two loving cup water here. Meanwhile heat oil in a wok/kadai on medium heat to deep fry the paneer.

iii- Dip each paneer cube into the batter.

4- And then add them into the hot oil.

step by step picture of making chilli paneer at home

5- Fry until the paneer pieces get golden chocolate-brown and crispy from both sides. Drain the fried paneer on newspaper towel.

Meanwhile, in a measuring jar or bowl, add soy sauce (I apply regular and dark soy sauce, i tablespoon each), rice vinegar, green chili sauce, tomato ketchup and sugar. Mix until all is well combined and gear up aside.

Likewise mix 1 tablespoon cornstarch with 3 tablespoons water until cornstarch dissolves completely and set aside.

6- Heat sesame oil and avocado oil in wok on medium-high heat. In one case oil is hot, add together the ginger, garlic, celery and green chili. Saute for i infinitesimal.

7- Then add the quartered onion and peppers.

8- Cook for 2 minutes. Veggies should remain crunchy and you should cook on high rut.

step by step picture of making chilli paneer at home

9- Add together in the prepared sauce and mix and lower heat to medium.

10- Then add in the prepared cornstarch slurry. Mix well, sauce volition begin to thicken. Add additional 3 to 4 tablespoons h2o.

11- Stir in the fried paneer cubes. Toss to combine the paneer with the sauce.

12- Turn off heat and garnish with green onions.

step by step picture of making chilli paneer at home

Serve Chilli Paneer with noodles or rice!

chilli paneer in a black rimmed plate

If you've tried this Chilli Paneer Recipe then don't forget to rate the recipe! You can also follow me on Facebook,Instagram to run across what's latest in my kitchen!

This postal service has been updated from the recipe archives, first published in January 2022.

Chilli Paneer

restaurant style chilli paneer served in black plate and brown rice served in the background

Chilli Paneer is a pop Indo-Chinese dish where cubes of fried crispy paneer are tossed in a spicy sauce made with soy sauce, vinegar, chili sauce! Goes well with rice or noodles!

Prep Time twenty mins

Cook Time 20 mins

Total Time twoscore mins

Grade Main Course

Cuisine Indo-Chinese

Servings 4

Calories 357 kcal

For frying the paneer

  • 250 grams paneer cut into cubes
  • three tablespoons cornstarch
  • iii tablespoons all purpose flour
  • 1/2 teaspoon common salt
  • 1/four teaspoon black pepper footing
  • h2o to brand a costless flowing batter, trivial less than ane/2 cup
  • oil for frying, I used canola oil

Sauce

  • ii tablespoons soy sauce 30 ml, I used 1 tablespoon regular soy sauce and i tablespoon night soy sauce
  • i tablespoon rice vinegar 15 ml
  • 3 teaspoons green chili sauce 15 ml
  • two tablespoons tomato ketchup xxx ml
  • 1/2 teaspoon carbohydrate

Cornstarch slurry

  • 3 tablespoons h2o
  • 1 tablespoon cornstarch

Stir-Fry

  • i.v tablespoons sesame oil 22 ml
  • 1 tablespoon avocado oil fifteen ml
  • ane tablespoon chopped ginger
  • one tablespoon chopped garlic
  • ane stem celery finely chopped
  • 1 dark-green chili sliced
  • 1 medium red onion quartered and petals separated
  • 1 green pepper cut into squares
  • iii-4 tablespoons h2o
  • dark-green onions chopped, for garnishing

  • Cut paneer into cubes. To a large bowl, add together three tablespoons cornstarch, iii tablespoons flour along with salt, pepper.

  • Add water to make a free flowing batter, it should neither be thick nor sparse. I added little less than 1/2 cup water here. Meanwhile rut oil in a wok/kadai on medium heat to deep fry the paneer.

  • Dip each paneer cube into the batter. And then add them into the hot oil.

  • Fry until the paneer pieces go golden chocolate-brown and crispy from both sides. Drain the fried paneer on newspaper towel.

  • Meanwhile, in a measuring jar or basin, add together soy sauce (I use regular and dark soy sauce, 1 tablespoon each), rice vinegar, green chili sauce, tomato ketchup and saccharide. Mix until all is well combined and set aside.

    Also mix ane tablespoon cornstarch with iii tablespoons water until cornstarch dissolves completely and set aside.

  • Rut sesame oil and avocado oil in wok on loftier heat. Once oil is hot, add the ginger, garlic, celery and light-green chili. Saute for ane infinitesimal.

  • Then add the quartered onion and peppers. Cook for 2 minutes. Veggies should remain crunchy and you should cook on high heat.

  • Add together in the prepared sauce and mix and lower oestrus to medium.

  • Then add in the prepared cornstarch slurry. Mix well, sauce will brainstorm to thicken. Add together additional three to four tablespoons h2o.

  • Stir in the fried paneer cubes. Toss to combine the paneer with the sauce.

    Turn off heat and garnish with green onions.

  • Serve Chilli Paneer with noodles or rice!

  1. You may pan fry the paneer cubes too. Estrus few tablespoons of oil in a pan and pan fry paneer until aureate-chocolate-brown from both sides.
  2. To brand this recipe gluten-free, utilise rice flour in identify of all purpose flour. Likewise use tamari (gluten-free soy sauce) in place of regular soy sauce.

Calories: 357 kcal Carbohydrates: 22 one thousand Poly peptide: eleven g Fatty: 25 thousand Saturated Fat: 11 g Cholesterol: 41 mg Sodium: 978 mg Potassium: 175 mg Cobweb: two thousand Carbohydrate: 5 g Vitamin A: 220 IU Vitamin C: 29.1 mg Calcium: 317 mg Atomic number 26: 0.6 mg