Chilli Paneer
Nov 05, 2019, Updated Dec 13, 2020
Chilli Paneer is a popular 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!
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Make restaurant 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.
Indo-Chinese is a cuisine in itself and hugely popular back home in India.
It’s the Indian version of Chinese and as you can imagine has lot of vegetarian options and lots of spices too.
In fact it’s so popular that we have a Indo-Chinese restaurant here in Seattle too!
I grew up loving Indo-Chinese, I actually thought 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, first of all the Indian version has tons of vegetarian options, like if you go to a Indo-chinese restaurant, half of the options on the menu will be vegetarian and then of course the spices!
One 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 India – the dry version which is served as an appetizer and the gravy version which is eaten as a main course with rice or noodles.
I am sharing a semi-dry version with you guys today. It has a little sauce and you can serve it as an appetizer or even as a main course.
How to Make Resaturant Style Chilli Paneer
If you follow these tips, you will end up with restaurant style chilli paneer – minus the MSG!
Prep everything beforehand: chop the veggies, get the sauce ready – do everything before you start making the recipe. You can fry the paneer, set it aside and then do all the prep work before you start working on the gravy.
Since we cook everything on high heat, it all comes together quickly and there’s hardly anytime to chop things in between.
Use sesame oil: I use 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 really enhances the flavors.
Cook on high heat: when cooking the veggies, the wok should constantly be oh high heat. You want all veggies to remain crunchy. Lower the flame once you have added the sauce.
Use quality ingredients: I always believe that using quality ingredients makes so much difference to the final outcome of the dish.
So do use good quality soy sauce, rice vinegar, sesame oil etc.
I also use 2 types of soy sauce, a regular one and dark soy sauce. If you can get hold of the dark soy sauce, you should do the same.
It gives the paneer a nice dark color.
Serving Suggestions
You can serve this as an appetizer or as a main course.
It’s kind of semi-dry version so it works both ways.
If serving as an appetizer, serve it as such.
If serving as a main course, pair it with plain brown rice, fried rice or noodles.
Method
1- Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper.
2- Add water to make a free flowing batter, it should neither be thick nor thin. I added little less than 1/2 cup water here. Meanwhile heat oil in a wok/kadai on medium heat to deep fry the paneer.
3- Dip each paneer cube into the batter.
4- And then add them into the hot oil.
5- Fry until the paneer pieces get golden brown and crispy from both sides. Drain the fried paneer on paper towel.
Meanwhile, in a measuring jar or bowl, add soy sauce (I use regular and dark soy sauce, 1 tablespoon each), rice vinegar, green chili sauce, tomato ketchup and sugar. Mix until all is well combined and set aside.
Also 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. Once oil is hot, add the ginger, garlic, celery and green chili. Saute for 1 minute.
7- Then add the quartered onion and peppers.
8- Cook for 2 minutes. Veggies should remain crunchy and you should cook on high heat.
9- Add in the prepared sauce and mix and lower heat to medium.
10- Then add in the prepared cornstarch slurry. Mix well, sauce will begin to thicken. Add additional 3 to 4 tablespoons water.
11- Stir in the fried paneer cubes. Toss to combine the paneer with the sauce.
12- Turn off heat and garnish with green onions.
Serve Chilli Paneer with noodles or rice!
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 see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in January 2016.
Chilli Paneer
Ingredients
For frying the paneer
- 250 grams paneer cut into cubes
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- water to make a free flowing batter, little less than 1/2 cup
- oil for frying, I used canola oil
Sauce
- 2 tablespoons soy sauce 30 ml, I used 1 tablespoon regular soy sauce and 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar 15 ml
- 3 teaspoons green chili sauce 15 ml
- 2 tablespoons tomato ketchup 30 ml
- 1/2 teaspoon sugar
Cornstarch slurry
- 3 tablespoons water
- 1 tablespoon cornstarch
Stir-Fry
- 1.5 tablespoons sesame oil 22 ml
- 1 tablespoon avocado oil 15 ml
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 stalk celery finely chopped
- 1 green chili sliced
- 1 medium red onion quartered and petals separated
- 1 green pepper cut into squares
- 3-4 tablespoons water
- green onions chopped, for garnishing
Instructions
- Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper.
- Add water to make a free flowing batter, it should neither be thick nor thin. I added little less than 1/2 cup water here. Meanwhile heat 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 get golden brown and crispy from both sides. Drain the fried paneer on paper towel.
- Meanwhile, in a measuring jar or bowl, add soy sauce (I use regular and dark soy sauce, 1 tablespoon each), rice vinegar, green chili sauce, tomato ketchup and sugar. Mix until all is well combined and set aside.Also mix 1 tablespoon cornstarch with 3 tablespoons water until cornstarch dissolves completely and set aside.
- Heat sesame oil and avocado oil in wok on high heat. Once oil is hot, add the ginger, garlic, celery and green chili. Saute for 1 minute.
- Then add the quartered onion and peppers. Cook for 2 minutes. Veggies should remain crunchy and you should cook on high heat.
- Add in the prepared sauce and mix and lower heat to medium.
- Then add in the prepared cornstarch slurry. Mix well, sauce will begin to thicken. Add additional 3 to 4 tablespoons water.
- 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!
Notes
- You may pan fry the paneer cubes as well. Heat few tablespoons of oil in a pan and pan fry paneer until golden-brown from both sides.
- To make this recipe gluten-free, use rice flour in place of all purpose flour. Also use tamari (gluten-free soy sauce) in place of regular soy sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze excess paneer?
you mean uncooked paneer? yes you should be able to freeze it.
Hello, as I am not allowed to use cornflour, because of diabetes (hight glycemic index) do you think using barley flour will give a good result? Thank you so much for your help. 🙏🏼
I don’t have experience with using barley flour in this recipe. You can try tapioca starch but again check with your doctor about its glycemic index.
This was AWESOME! LOVED EVERY BITE! Too bad I couldn’t leave a pic on here.
thanks for trying Lewis!
Wonderful recipe, Manali! I love all your recipes! Can I use cornflour instead of cornstarch?
yes, same thing
Your recipie was very easy , delicious, appitizing, and healthy and you have told how to make it in a dry way and i like dry chilli paneer
Hi Manali! When I tried to fry the paneer it stuck to the bottom of the pan and burned. Do you know what I am doing wrong? Great recipe even with the burned paneer!
try using a non-stick pan or cast iron to fry. make sure oil is hot before adding the paneer.
Can I air fry the paneer instead of oil fry?
yes you may!
Great recipe. Fantastic flavor and a healthy meal.
Thanks for trying Shuchi!
What is green chili sauce ? Is it a Chinese condiment or can green chutney be used ?
it’s a spicy sauce made with green chilies. I find it at Indian grocery stores along with soy sauce etc. You can skip it use any hot sauce
How long will this last in the fridge?
2-3 days!
Manali,
What brand of green chilli sauce do you use?
I think it was chings that I used for this recipe.
Thank you for the awesome recipe. Can the paneer be baked instead without compromising on the taste too much? If yes, what temperature and for how long should it be baked?
try 400 F for 10 to 15 minutes
Hey, I love this recipe and use it a lot, however I tend to make it with 500g of paneer, are there any ingredients would you recommend doubling when cooking for this quantity?
Thanks
double everything, it will be fine!
Hi Manali, Love your recipes. Can I fry the paneer and refrigerate it to make the curry next day? Will the Paneer go hard? How can I prep for this dish in advance?
you can do that. Next day, soak it in warm water for 20 minutes, and then use in the recipe.
Tried this chilli paneer with same measures and method, it came out super tasty. Wonderful combo with fried rice. Thank you for sharing this recipe.
glad to know Ravi!
Yummy chilli paneer recipe. You have mentioned regular soy sauce and dark soy sauce. What is regular soy sauce, you mean light soy sauce? Can i get brand name for rice vinegar you used in this recipe? Would like to try this recipe.Thank you.
yes light soy sauce is what I mean. I live in the US and use Rice Vinegar from Trader Joe’s. You can use any brand that you can find.
Thank you for the reply. I could see Trader Joe’s natural rice vinegar and Trader Joe’s seasoned rice vinegar. Which one i have choose for this recipe? Kindly clarify. Thank you.
natural, seasoned has added sugar/salt and is used in making things like sushi rice https://www.cookwithmanali.com/instant-pot-sushi-rice/
Thank you for the clarification, i will buy natural rice vinegar. Beginner, trying indo chinese recipe for the first time. When it comes to sauces, i could see lots of brands, not sure which one to choose. Could you pls share brand names of sauces in this recipe ( light / regular soy sauce, dark soy sauce, green chilli sauce and tomato ketchup )? Would like to try this recipe. Thank you.
you can buy kikkoman brand soy sauce, tomato ketchup I usually have maggi brand from Indian store. and for green chili, I don’t really remember the brand that I use.
Excellent simple and healthy recipe. Turned out as shown in images
My kids loved it
After a long time could make so yummy
Turned out perfect thanks
Hi Manali,
Could you please let me know how to make the green chilli sauce. I am looking forward to try this yummy looking recipe. Thanks
it’s a hot sauce made by grinding green chilies, I buy it from the market (check Indian stores). else skip or use any hot sauce of choice
My family loves this recipe
Do you suggest baking or shallow frying instead of deep frying?
sure, you can even air fry them
Hello Manali – hope you are keeping well!
These dishes are amazing and I have been going through different recipes every week.
With this Chilli Paneer dish – can I skip the step of frying the paneer and just chopping it up and adding it to the pan when the veggies go in?
yes if you do not care for paneer being crispy, sure
this is a wonderful recipe .I always try to make recipes of different types but when I make paneer chilly that always tastes same but this recipe is very delicious and interesting .i love it ??
it was amazing recipe.
pls let me know can I make it 2..3 hours before if yes then how ro reheat it.. or how can I plan it for big batch.
many thank s
you can make it in advance , the paneer will lose it’s crunchiness but it should be okay taste wise! Reheat in a pan , you may need to add some water while re-heating.
Okay..thanks!!
Hi!!
I wanted to ask that my paneer becomes rubbery after 1-2 hours of making the chilli paneer. How do I keep it soft..?
it definitely is best enjoyed warm. If you are using store bought paneer, try soaking it in warm water for 20 minutes and then use in the recipe, see if that makes a difference
Thanks!!
Super tasty and yummy…tried it…tqsm for the recipe
glad to know!
Awesome, following you can make one a complete Chef.
🙂
I tried your recipe today and it turned out to be awesome..Thank You so much..
glad to know!
What chili do you use for the green chili? Jalapeno? Thai green chili’s? Our local grocery store has so many types I’m not sure which one to get lol.
thai green chili
Tried making chilli paneer several times but never turned out well. Tried your recipe today for the first time and was a big hit. Thanks!!
awesome!
I tried the recipe but grilled the paneer well instead of frying it. Came out really well
grilling sounds like a great option! 🙂
Thank you so much for sharing the recipe ??
Made it yesterday night and it turned out amazing!
Everyone enjoyed it
Thanks again ! ?
awesome!
Hi what green chilli sauce do you use? If it just green chilli puree?
yes it’s a sauce made with green chilies, easily available at Indian and Asian stores.
Your recipes are highly commendable!!
I tried number of your recipes and all dishes came out just perfect.
Keep updating your blog..!! ??
Thanks Rupal!
Made this recipe, & my children loved it . They were very happy eating it. They said it just like Restaurant….Very delicious…?????
Tried the recipe today and hubby loved it. Thanks a lot for the recipe ?
welcome! 🙂
The flavours are amazing. Brilliant dish. The only sticky point for me is coating the paneer and frying it. The coating only sticks to a couple of sides of the paneer and tends to fall off when frying. Could you not just fry the paneer without the coating?
you can fry the paneer without coating, the coating is only to make it crispy
I tried this and keep coming back to refer to those finer points that You have given.
Everyone loves it and the children always ask for more!
Thank You so very much.
This was a WONDERFUL recipe. Tried it at home everyone was like it was OUTSTANDING. thank you so much for making this recipe….
Welcome Siya 🙂
thx Manali….
Can i use white vinegar instead of rice vinegar
you may
Hi Manali! Do you use toasted sesame oil? Love your recipes! Thank you!!
yes! and thanks 🙂
very good,it tastes very good
good to know 🙂
Hell Mamali,
Do you have book on vegetarian dishes without using onion & garlic.Pl let me know.
Thanks,
Geeta
Hi Geeta, I don’t! sorry about that 🙂
Good grief! This looks incredible Manali!!
Thanks Emma! It’s pretty good!
You need to make this then for Laura! 🙂
Thanks Sabrina!
Thanks KAthy, the sauce is my favorite! 🙂
Thank you Mira! It’s a very popular Chinese dish from India (I know it sounds so weird..haha)!
Yes it should work really well with tofu as well! Thanks Angie!
Nice