How to Make Paneer Chilli? Best recipe for Home Chefs

Originating from the unique fusion of Indian and Chinese culinary styles, Paneer Chilli is a hot favourite in many Indian restaurants and street food stalls. This lip-smacking dish is made by deep frying paneer cubes, before tossing them in an array of sauces with diced vegetables. The result is a flavourful, textured dish that’s both spicy and tangy, hitting all the right notes for a memorable meal.

Here’s a list of everything you’ll need to prepare this delicious dish. These are quite common in most pantries, making this an easy go-to recipe:

• 200 grams of paneer (cottage cheese)
• 2 green bell peppers (capsicum)
• 1 large onion
• 2-3 green chillies (adjust based on your spice tolerance)
• 4 cloves of garlic
• 1 inch piece of ginger
• 2 tablespoons of cornflour
• 2 tablespoons of soy sauce
• 1 tablespoon of red chilli sauce
• 1 tablespoon of tomato ketchup
• Salt to taste
• ½ teaspoon of black pepper
• 2 tablespoons of vegetable oil
• Fresh spring onion for garnishing

For the batter, you’ll need:

• ¼ cup of all-purpose flour (maida)
• 2 tablespoons of cornflour
• Salt to taste
• ½ teaspoon of black pepper
• ½ cup of water (approximately)

To begin, cut the paneer into bite-sized cubes. These shouldn’t be too large, as you want them to soak up the flavours of the sauce. Similarly, dice the onion and bell peppers into large pieces. While they’ll shrink during cooking, you still want them to retain some of their crunch. For the aromatics – green chillies, garlic, and ginger – chop them finely to release the maximum flavour.

Next up, it’s time to prepare the batter that will coat the paneer. In a bowl, mix together the all-purpose flour, cornflour, salt, and black pepper. Gradually add water while continuously stirring to avoid lumps. You’re aiming for a semi-thick, smooth batter that can easily coat the paneer cubes without dripping off.

This is where the paneer begins its transformation. Dip each paneer cube into the batter, making sure they’re evenly coated on all sides. The batter will provide a delicious, crispy exterior to our paneer cubes once fried.

Heat the vegetable oil in a pan and carefully drop the batter-coated paneer cubes into it. Keep the flame on medium so the paneer gets cooked perfectly without burning. Fry them until they turn a beautiful golden-brown and become crispy. Once done, remove them from the pan and drain on kitchen paper to remove excess oil.

In the same oil (this will help carry forward any lingering flavours), add the finely chopped ginger, garlic, and green chillies. Sauté until they turn slightly golden and fill your kitchen with their wonderful aroma.

Next, toss in the diced onions and bell peppers into the pan. Stir and cook them until they’re slightly soft but still retain their crunch. Remember, you want to maintain some texture in the dish to contrast with the soft paneer.

Now it’s time for the sauces. Add in the soy sauce, red chilli sauce, tomato ketchup, salt, and black pepper. Stir well to mix everything, and allow the sauces to simmer and meld together. The combination of these sauces gives Paneer Chilli its distinctive Indo-Chinese flavour, so don’t skip any!

Add the fried paneer cubes to the sauce mixture. Toss gently until all the paneer cubes are well-coated in the sauce. Let them simmer in the sauce for a minute or two, so they can absorb the flavours.

Dissolve 2 tablespoons of cornflour in a little water and pour this slurry into the pan. Stir continuously as the sauce begins to thicken. This will create a glossy sauce that clings to the paneer and vegetables, making each bite a flavourful explosion.

Finally, garnish with a generous handful of chopped spring onions. They add a refreshing crunch and a pop of colour, enhancing the appeal of the dish.

Your delicious, restaurant-style Paneer Chilli is now ready to serve!

Paneer Chilli is versatile. It pairs beautifully with fried rice or Hakka noodles, lending its strong flavours to the mild rice or noodles. If you’re looking for an Indian touch, serve it alongside jeera rice or naan. As a standalone dish, it works great as a starter or snack, too.

For drinks, try a cold, creamy lassi to soothe the spice, or a spicy masala chai to complement it.

While Paneer Chilli is best enjoyed fresh, you can store it in an airtight container in the refrigerator for up to 3 days. If you’re reheating it, do it over low heat to prevent the paneer from becoming chewy.

Feeling creative? You can experiment by adding other vegetables like baby corn, mushrooms, or broccoli to your Paneer Chilli.

Making Paneer Chilli at home is a delightful experience that adds a unique, restaurant-style dish to your culinary repertoire. It’s quick, it’s straightforward, and above all, it’s incredibly delicious. So, don your apron and fire up that wok – the perfect Paneer Chilli awaits!

Remember, food is about making memories and sharing love, so don’t forget to share this delightful dish with your family and friends. Also, you can also enjoy this dish with delicious pudina chutney. Check out our blog on how to make pudina chutney and enjoy it with healthy benefits. Stay tuned for more such exciting recipes, and until then, happy cooking!