Chilli Paneer - Indo-Chinese Style
For Paneer Coating
For Chilli Paneer
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Paneer Coating Batter
In a bowl, combine 4 tablespoons of corn flour, 1 tablespoon of all-purpose flour, and 1 tablespoon of rice flour. Add 1 teaspoon of tandoori masala, 1 teaspoon of red chilli powder, and salt to taste. Mix these dry ingredients well. Gradually add 1 cup of water at intervals, stirring constantly, until a smooth batter of pouring consistency is formed.
Shallow Fry the Paneer
Heat oil for shallow frying in a wide-bottom pan over medium heat. Dip each paneer cube into the prepared corn flour batter, ensuring it's evenly coated. Carefully place the coated paneer cubes into the hot oil. Fry the paneer for approximately until it turns golden brown and crispy on all sides. Remove the fried paneer and place it on a paper towel to drain excess oil. Set aside.
Sauté the Vegetables
In the same pan with a little residual oil (or add more if needed), add the finely chopped red onions, finely chopped bell pepper, slit green chillies, and finely chopped garlic. the vegetables over medium-high heat for until they are slightly tender but still retain a crunch.
Prepare the Sauce
To the vegetables, add 2 tablespoons of vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of red chilli sauce (add more red chilli sauce if a spicier taste is desired). Mix all the ingredients well, ensuring the sauces are evenly distributed.
Thicken the Sauce
Continue to cook the mixture for , stirring occasionally, allowing the sauce to thicken slightly. The sauce should coat the vegetables and achieve a glossy appearance.
Combine with Paneer
Gently add the previously shallow-fried paneer cubes to the pan with the thickened sauce and vegetables. Mix well but gently, ensuring all the paneer cubes are coated with the sauce without breaking them.
Finish and Serve
Keep the chilli paneer on the flame for a few more minutes (), allowing the flavors to meld and the paneer to absorb the sauce. Serve hot and garnish with fresh coriander if desired.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
Your Notes
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