Chili Paneer is the vegetarian version of Chili Chicken. Soft and tender paneer cubes in chilli sauce tastes great. For vegan version, use tofu in place of Paneer to make Chili Tofu, I have made chili tofu many times and it also tastes great. I will share its recipe soon. With this recipe of Chilli Paneer, you can also try more Indo-Chinese Recipes like Paneer Jalfrezi Recipe, Veg Fried Rice Recipe, Chili Chana Recipe, Paneer Thread Rolls Recipe, Manchow Soup Recipe, Lettuce Wrap Recipe, Hakka Noodles Recipe, Vegetable Manchurian Gravy, and Hot & Sour Soup Recipe.
Finally, I would like you to checkout my Snacks Recipes Collection and Indian Curry Recipes Collection also.
Instructions for how to make Restaurant Style Chilli Paneer or Cheese Chili at home:
- Firstly, take Paneer cubes in a large bowl and add 1 tsp ginger garlic paste, 1/4 tsp salt, 1/2 tsp Kashmiri Red Chili and 1 tbsp corn flour to it.
- Gently coat over all the Paneer cubes. Marinate Paneer like this for 10 minutes.
- For preparing batter, take 2 tbsp corn flour, 1/4 cup maida, 1/4 tsp salt, 1/3 tsp ground black pepper and 2 tsp oil in a small bowl.
- Form a smooth lump free thick batter of flowing consistency by adding ¼ cup water.
- Now add paneer cubes in the batter and gently coat the paneer cubes with the batter.
- Deep fry paneer cubes in hot oil making sure the flame is on medium. I am using double fry method for this recipe to make crispy paneer for longer time.
- Stir occasionally and fry them until their coating is set and then take them out on kitchen paper.
- For second time frying, deep fry the partially fried paneer cubes in hot oil on high flame.
- Stir occasionally until the paneer cubes turn golden brown and crisp.
- Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.
- For preparing sauce, in a large kadai/pan, heat 2 tbsp oil and sauté 2 tsp finely chopped garlic, 1 tsp finely chopped ginger and 2-3 green chilies (slit or sliced).
- Stir fry them on high flame for few seconds.
- Add onion petals of 1 onion and stir fry for 1 minute on high flame and then add 1/2 red bell pepper and 1/2 capsicum cubes and fry for a minute or two.
- Next, add 1 tsp chili sauce, 2 tbsp tomato sauce, 1/2 tbsp vinegar, 2 tbsp soy sauce, 1/2 tsp red chili powder, 1/2 tsp sugar and 1/4 tsp salt to it. Stir fry to combine all the sauces well.
- Prepare the corn flour slurry by mixing 1 tbsp corn flour in 3 tbsp water. Mix very well to get a lump free smooth paste.
- Pour the corn flour slurry into the wok/pan and mix continuously.
- Add 1/4 cup water and stir it continuously to cook the corn flour properly until the sauce thickens.
- Add the fried paneer cubes and 1 tbsp spring onion to it.
- Mix paneer cubes very well with the gravy.
- Garnish it with spring onion and restaurant style Paneer Chili is ready to serve. Serve it as snack or starter or with noodles or fried rice. It also goes well with Naan or plain paratha.
1. Firstly, cut 250gm Paneer into 18-20 cubes.
2. Then take these Paneer cubes in a large bowl and add 1 tsp ginger garlic paste, 1/4 tsp salt, 1/2 tsp Kashmiri Red Chili and 1 tbsp corn flour to it.
3. Gently coat over all the Paneer cubes. Marinate Paneer like this for 10 minutes.
4. For preparing batter, take 2 tbsp corn flour, 1/4 cup maida, 1/4 tsp salt, 1/3 tsp ground black pepper and 2 tsp oil in a small bowl.
5. Form a smooth lump free thick batter of flowing consistency by adding ¼ cup water.
6. Now add paneer cubes in the batter and gently coat the paneer cubes with the batter.
7. Deep fry paneer cubes in hot oil making sure the flame is on medium. I am using double fry method for this recipe to make crispy paneer for longer time.
8. Stir occasionally and fry them until their coating is set and then take them out on kitchen paper.
9. For second time frying, deep fry the partially fried paneer cubes in hot oil on high flame.
10. Stir occasionally until the paneer cubes turn golden brown and crisp.
11. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.
12. For preparing sauce, in a large kadai/pan, heat 2 tbsp oil and sauté 2 tsp finely chopped garlic, 1 tsp finely chopped ginger and 2-3 green chilies (slit or sliced). Stir fry them on high flame for few seconds.
13. Add onion petals of 1 onion and stir fry for 1 minute on high flame and then add 1/2 red bell pepper and 1/2 capsicum cubes and fry for a minute or two.
14. Next, add 1 tsp chili sauce, 2 tbsp tomato sauce, 1/2 tbsp vinegar, 2 tbsp soy sauce, 1/2 tsp red chili powder, 1/2 tsp sugar and 1/4 tsp salt to it. Stir fry to combine all the sauces well.
15. Prepare the corn flour slurry by mixing 1 tbsp corn flour in 3 tbsp water. Mix very well to get a lump free smooth paste.
16. Pour the corn flour slurry into the wok/pan and mix continuously.
17. Add 1/4 cup water and stir it continuously to cook the corn flour properly until the sauce thickens.
18. Add the fried paneer cubes and 1 tbsp spring onion to it.
19. Mix paneer cubes very well with the gravy.
20. Garnish it with spring onion and restaurant style Paneer Chili is ready to serve. Serve it as snack or starter or with noodles or fried rice. It also goes well with Naan or plain paratha.
Tips:
- Make sure to use soft and fresh paneer. Prefer to use homemade paneer.
- Adjust the amount of chili as per your taste.
- Fry the paneer cubes in one go if you want, but to make paneer crispy for longer time fry them twice.
- In place of corn flour, you can also use arrowroot flour or rice flour.
- Use tofu in place of paneer to make this recipe vegan.
- To prepare dry chilli paneer, prepare corn flour slurry with only 1 tsp corn starch and 2 tbsp water.
- Chili Paneer tastes great when served hot and spicy.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, cut 250gm Paneer into 18-20 cubes.
2. Then take these Paneer cubes in a large bowl and add 1 tsp ginger garlic paste, 1/4 tsp salt, 1/2 tsp Kashmiri Red Chili and 1 tbsp corn flour to it.
3. Gently coat over all the Paneer cubes. Marinate Paneer like this for 10 minutes.
4. For preparing batter, take 2 tbsp corn flour, 1/4 cup maida, 1/4 tsp salt, 1/3 tsp ground black pepper and 2 tsp oil in a small bowl.
5. Form a smooth lump free thick batter of flowing consistency by adding ¼ cup water.
6. Now add paneer cubes in the batter and gently coat the paneer cubes with the batter.
7. Deep fry paneer cubes in hot oil making sure the flame is on medium. I am using double fry method for this recipe to make crispy paneer for longer time.
8. Stir occasionally and fry them until their coating is set and then take them out on kitchen paper.
9. For second time frying, deep fry the partially fried paneer cubes in hot oil on high flame.
10. Stir occasionally until the paneer cubes turn golden brown and crisp.
11. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.
12. For preparing sauce, in a large kadai/pan, heat 2 tbsp oil and sauté 2 tsp finely chopped garlic, 1 tsp finely chopped ginger and 2-3 green chilies (slit or sliced). Stir fry them on high flame for few seconds.
13. Add onion petals of 1 onion and stir fry for 1 minute on high flame and then add 1/2 red bell pepper and 1/2 capsicum cubes and fry for a minute or two.
14. Next, add 1 tsp chili sauce, 2 tbsp tomato sauce, 1/2 tbsp vinegar, 2 tbsp soy sauce, 1/2 tsp red chili powder, 1/2 tsp sugar and 1/4 tsp salt to it. Stir fry to combine all the sauces well.
15. Prepare the corn flour slurry by mixing 1 tbsp corn flour in 3 tbsp water. Mix very well to get a lump free smooth paste.
16. Pour the corn flour slurry into the wok/pan and mix continuously.
17. Add 1/4 cup water and stir it continuously to cook the corn flour properly until the sauce thickens.
18. Add the fried paneer cubes and 1 tbsp spring onion to it.
19. Mix paneer cubes very well with the gravy.
20. Garnish it with spring onion and restaurant style Paneer Chili is ready to serve. Serve it as snack or starter or with noodles or fried rice. It also goes well with Naan or plain paratha.
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