Chilli Paneer Recipe (Restaurant Type) » Dassana’s Veg Recipes

Chilli Paneer is likely one of the hottest recipes in Indo-Chinese language delicacies. It’s merely flour or batter coated fried paneer cubes tossed in a spicy, salty, tangy and candy sauce made with inexperienced bell peppers, garlic, ginger, inexperienced chillies, soy sauce and extra seasonings. There are three main methods of constructing it, together with dry, semi dry or gravy variations. On this publish I’m sharing the semi-dry (restaurant model) model alongside step-by-step pictures and video.

What’s Chilli Paneer

Chilli Paneer is a vegetarian model of Chilli Hen and has change into one of the wanted dishes in Indo-Chinese language delicacies. I’ve been advised that it tastes much like Common Tso’s recipe, although it’s made with Indian cottage cheese as an alternative of tofu.

In a typical Chilli Paneer recipe, the paneer cubes are coated with both a skinny dusting of flour or are batter coated previous to being fried. The fried cheese cubes are then tossed in a candy, bitter and spicy sauce that’s, because the Individuals say, “finger-licking good.”

Chilli Paneer may be served in one in all 3 ways:

1. The dry model of chilli paneer is served as a starter.
2. The gravy model is often served with steamed rice or noodles.
3. The semi-dry model may be loved as both an appetizer or entrée, and in my view is essentially the most genuine restaurant-style style and taste of the three.

This chilli paneer recipe is superior for serving with noodles or fried rice, naan or roti.

Step-by-Step Information

Learn how to Make Chilli Paneer

Prep and Fry Paneer

1. In a bowl take 2 tablespoons cornstarch and 3 tablespoons all-purpose flour (maida).

2. Subsequent add ½ teaspoon ginger paste and ½ teaspoon garlic paste.

3. Add ¼ teaspoon crushed black pepper or black pepper powder and ¼ teaspoon Kashmiri pink chilli powder. Season with salt to style.

4. Subsequent add ¼ cup water or add as required. With a wired whisk or a spoon combine very properly to get a clean batter with none lumps. The batter is of medium consistency.

5. Add paneer cubes within the batter. With a spoon, gently coat the paneer cubes with the batter.

1. Warmth 3 tablespoons oil in a heavy frying pan or skillet. I’ve pan fried the paneer cubes. It’s also possible to deep fry them.

Let the oil change into sizzling after which place the batter coated paneer cubes within the oil. Fry on medium-heat.

2. As soon as one aspect is completed, flip it and fry the opposite aspect. Flip a few occasions and fry until the paneer cubes are crisp and golden.

Make sure to not overcook them because the paneer cubes can change into chewy.

3. Take away the fried paneer cubes and place them on kitchen paper towels for the additional oil to be absorbed.

Make Chilli Sauce

1. In the identical pan, there will probably be some oil left, so there isn’t any want so as to add any additional oil.

Add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic and a pair of to three inexperienced chillies (slit or sliced).

2. Stir fry on medium to excessive warmth for about 30 seconds or till aromatic.

3. Then add ⅓ cup chopped spring onions (scallions). Stir fry spring onions for 1 to 2 minutes on medium to excessive warmth.

4. Subsequent add ½ cup sliced capsicum.

6. Stir fry on medium to excessive warmth for 3 to 4 minutes. The capsicum solely must barely cooked.

7. Decrease the warmth after which add ½ teaspoon Kashmiri pink chilli powder or candy paprika.

8. Then add 2 teaspoons soy sauce.

9. Subsequent add 1 teaspoon pink chilli sauce. The pink chilli sauce must be spicy.

10. Stir and blend the sauces and pink chilli powder with the remaining stir fried substances.

11. Add ½ to ⅔ cup water.

12. Combine properly.

13. Let the chilli sauce combination come to a simmer on medium to medium-high warmth.

Make Chilli Paneer

14. Take 1 tablespoon cornstarch in a small bowl.

15. Add 2 to three tablespoons water for dissolving corn starch right into a slurry or paste. (Cornstarch is named cornflour in India.)

16. Combine very properly to get a superb and clean paste with none small lumps.

17. Decrease the warmth after which add the slurry or paste to the sauce.

18. As quickly as you add, combine the pan substances very properly in order that no lumps are fashioned.

19. Add ½ to 1 teaspoon sugar to style.

20. Season with salt to style. Remember to style the sauce first as soy sauce and pink chilli sauce have already got salt in them.

21. Combine very properly and simmer until the sauce has barely thickened and the cornstarch has cooked.

You’ll be able to test the style and you shouldn’t really feel any uncooked floury style coming from the cornstarch.

22. Add the fried paneer cubes.

23. Combine paneer cubes very properly with the gravy.

24. Flip off the warmth after which add ¼ to ½ teaspoon rice vinegar or white vinegar. You’ll be able to skip vinegar if you need, however the slight little bit of tang actually makes the dish style good.

25. Then add about 2 to three tablespoons of chopped spring onions greens. Combine very properly. Examine the style and if you need, you may add extra soy sauce, chilli sauce, salt, black pepper or sugar.

26. Serve restaurant model Chilli Paneer garnished with some spring onions. You’ll be able to serve it with any Chinese language model stir fried rice or noodles recipe.

Serving Solutions

Chilli Paneer goes properly as a aspect dish with rice varieties like Fried Rice, Szechuan Fried Rice or Burnt Garlic Fried Rice and noodles like Hakka Noodles and Vegetable Noodles.

It additionally pairs properly as a aspect dish with veg pulao, jeera Rice or ghee Rice. It’s also possible to have it with tandoori roti, naan, paratha, chapati or roomali roti.

You’ll be able to even have it as an appetizer snack with any candy, salty and spicy dipping sauce.

Skilled Ideas For Greatest Chilli Paneer

1. Paneer: Use Homemade Paneer for greatest outcomes. If utilizing frozen paneer, then soak it in sizzling water for a couple of minutes previous to cooking. Drain the water and pat dry the paneer earlier than mixing with the batter.
2. Soy Sauce: If potential, use naturally fermented soy sauce. If you’re gluten free, swap in tamari or coconut aminos. Bragg’s liquid aminos are additionally an appropriate substitute.
3. Spring Onions: When you shouldn’t have spring onions (also called scallions), you need to use shallots or common onions.
4. Flours: Usually in eating places, each cornflour and all-purpose flour are used to make the batter for frying paneer. You’ll be able to decide to make use of entire wheat flour or rice flour as an alternative of the all goal flour. Rather than cornstarch, you need to use potato starch, tapioca starch or arrowroot flour.
5. Spicing: You’ll be able to add the quantity of soy sauce, pink chilli sauce, inexperienced chillies, black pepper, sugar and vinegar to your liking. I believe the ratio within the Chilli Paneer recipe is right, however that’s simply me. 🙂
6. Consistency: On this recipe, you can also make the gravy barely thick as indicated within the recipe, or skinny it out a contact. Simply add barely extra water (about ¼ to ⅓ cup), however don’t add too a lot otherwise you’ll danger diluting the flavors. You’ll be able to all the time test the seasonings and add extra if required.
7. Frying: You’ll be able to deep fry, shallow fry or pan fry the paneer cubes. Simply remember to not fry the paneer an excessive amount of as it might probably change into chewy and hard.
8. Vegan Choice: To make this a vegan recipe, merely swap agency or extra-firm tofu cubes for the paneer. Simply remember to press the tofu forward of time to take away any extra moisture previous to frying.

FAQs

Please remember to price the recipe within the recipe card or go away a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Chilli Paneer Recipe (Restaurant Type)

By Dassana Amit

Chilli Paneer is likely one of the standard recipe from the Indian Chinese language made with batter coated, crispy fried paneer cubes tossed in a spicy, salty, tangy and candy sauce made with inexperienced bell peppers, garlic, ginger, inexperienced chillies and seasonings. This Chilli Paneer recipe has a restaurant model style and taste.

Prep Time 20 minutes

Cook dinner Time 10 minutes

Whole Time 30 minutes

For chilli paneer gravy or sauce

Cook dinner ModeStop your display from going darkish whereas making the recipe

Making batter

• In a bowl take 2 tablespoons cornstarch and three tablespoons all-purpose flour.

• Subsequent add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic,  ¼ teaspoon crushed black pepper or black pepper powder and ¼ teaspoon kashmiri pink chilli powder. Additionally season with salt as required.

• Add ¼ cup water or add as required.

• With a wired whisk or a spoon combine very properly to get a clean batter with none lumps.

• Now add paneer cubes within the batter.

• With a spoon gently coat the paneer cubes with the batter.

Frying paneer

• Warmth 3 tablespoons oil in a frying pan. Let the oil change into medium sizzling.

• Rigorously and gently place the batter coated paneer cubes within the reasonably sizzling oil. Fry the paneer cubes on medium warmth.

• When one aspect seems crispy and golden, flip every paneer cubes and fry the second aspect.

• Flip a few occasions and fry until the paneer cubes are crisp and golden. Additionally don’t over do the frying as then the paneer cubes can change into chewy.

• Take away the fried paneer cubes and place them on kitchen paper towels for the additional oil to be absorbed.

Making chilli paneer

• In the identical pan, there will probably be some oil left. So no want so as to add any additional oil. Add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic and a pair of to three inexperienced chillies (slit or sliced).

• Stir fry on medium to excessive warmth for some seconds.

• Then add ⅓ cup chopped spring onions.

• Stir fry spring onions for 1 to 2 minutes on medium to excessive warmth.

• Subsequent add ½ cup sliced capsicum.

• Stir fry on medium to excessive warmth for 3 to 4 minutes. The capsicum solely must be barely cooked.

• Decrease the warmth after which add ½ teaspoon kashmiri pink chilli powder.

• Then add 2 teaspoons soy sauce and 1 teaspoon pink chilli sauce.

• Stir and blend the sauces and pink chilli powder with the remaining stir fried substances within the pan.

• Add ½ to ⅔ cup water and blend properly.

• Let the combination come to a simmer on medium to medium-high warmth.

• In the meantime take 1 tablespoon cornstarch in a small bowl.

• Add 2 to three tablespoons water for dissolving cornstarch.

• Combine very properly to get a clean and superb slurry or paste.

• Decrease the warmth after which add this cornstarch slurry or paste to the ready sauce within the pan.

• As quickly as you add cornflour slurry to the sauce, combine it very properly in order that no lumps are fashioned.

• Add ½ to 1 teaspoon sugar or as required. 

• Season with salt as per style. Do maintain a test on salt as soy sauce and pink chilli sauce have already got salt in them.

• Combine very properly and simmer until the sauce has barely thickened and the corn starch has cooked. You’ll be able to test the style and you shouldn’t really feel any uncooked style coming from the cornstarch within the sauce.

• Add the fried paneer cubes.

• Combine paneer cubes very properly with the sauce.

• Flip off the warmth after which add ¼ to ½ teaspoon rice vinegar or white vinegar. You’ll be able to skip vinegar for those who choose.

• Then add about 2 to three tablespoons of chopped spring onions greens.

• Combine very properly. Examine the style of gravy and if you need, you may add extra soy sauce, chilli sauce, salt, black pepper or sugar.

• Serve restaurant-style Chilli Paneer garnished with some spring onions.

1. Paneer: It’s higher to make use of selfmade paneer on this recipe. When utilizing frozen paneer, then soak them in sizzling water for some minutes. Drain the water very properly and pat dry the paneer cubes completely earlier than mixing them within the batter. 
2. Frying Paneer: Paneer may be pan fried, shallow fried or deep fried. Whereas frying, don’t fry the paneer an excessive amount of as then they change into dense and unfastened their softness.
3. Soy Sauce: If potential use naturally brewed soy sauce. You’ll be able to even use tamari or bragg amino liquid as an alternative.
4. Spring Onions: When you shouldn’t have spring onions (scallions), you need to use shallots or common onions.
5. Flours: Usually in eating places, each cornflour and all-purpose flour are used to make the batter. You’ll be able to even use entire wheat flour or rice flour as an alternative of all-purpose flour. Rather than cornstarch, you need to use potato starch, tapioca starch or arrowroot flour.
6. Spicing: Add much less or extra of the spices or sauces as per your style buds.
7. Consistency: On this recipe, you can also make the gravy barely thick or having medium consistency. Simply add barely extra water (about ¼ to ⅓) however don’t add an excessive amount of as then the flavors get diluted within the water. You’ll be able to all the time test the seasonings and add extra if wanted.
8. Vegan Choice: Substitute additional agency tofu with paneer.
9. Serving Solutions: Serve chilli paneer with veg fried rice or schezwan fried rice or burnt garlic fried rice. It additionally goes properly as a aspect dish with pulao or jeera rice or ghee rice. It’s also possible to have it with tandoori roti or naan or chapati or paratha. You’ll be able to even have it as an appetizer snack with any most popular dipping sauce. 

Vitamin Details

Chilli Paneer Recipe (Restaurant Type)

Quantity Per Serving

Energy 408 Energy from Fats 279

% Day by day Worth*

Fats 31g48%

Saturated Fats 11g69%

Polyunsaturated Fats 1g

Monounsaturated Fats 12g

Ldl cholesterol 44mg15%

Sodium 767mg33%

Potassium 148mg4%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 3g3%

Protein 11g22%

Vitamin A 1090IU22%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.1mg5%

Vitamin C 39mg47%

Vitamin E 6mg40%

Vitamin Ok 34µg32%

Calcium 346mg35%

Vitamin B9 (Folate) 36µg9%

Iron 1mg6%

Magnesium 13mg3%

Phosphorus 34mg3%

Zinc 0.3mg2%

* % Day by day Values are based mostly on a 2000 calorie food plan.

Like what you see?

Keep updated with new recipes and concepts.

This Chilli Paneer recipe from the archives first printed in April 2017 has been up to date and republished on February 2022.