Chilli Paneer Recipe (Restaurant Style Semi Dry Gravy)
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
408 kcal
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Cuisine
Indian-Chinese Fusion
Chilli Paneer Recipe (Restaurant Style Semi Dry Gravy)
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Chilli Paneer is one of the popular recipe from the Indian Chinese made with batter coated, crispy fried paneer cubes tossed in a spicy, salty, tangy and sweet sauce made with green bell peppers, garlic, ginger, green chillies and seasonings. This Chilli Paneer recipe has a restaurant style taste and flavor with a semi dry gravy consistency.
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Ingredients
For batter
- 2 tablespoons cornstarch (also known as cornflour in India)
- 3 tablespoons all-purpose flour
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- ¼ teaspoon crushed black pepper or black pepper powder
- ¼ teaspoon kashmiri red chilli powder or sweet paprika
- salt as required
- ¼ cup water or add as required
For frying paneer
- 3 tablespoons oil
- 200 to 250 grams paneer - cut in cubes
For chilli paneer gravy or sauce
- ⅓ cup spring onions - chopped or 2 small sized spring onions (scallions)
- 2 to 3 green chillies - slit or sliced
- 2 teaspoons ginger - finely chopped
- 2 teaspoons garlic - finely chopped
- ½ cup capsicum - sliced or 1 small green bell pepper
- 2 teaspoons soy sauce - naturally brewed
- 1 teaspoon red chilli sauce - spicy tasting
- ¼ teaspoon black pepper powder
- ½ teaspoon kashmiri red chilli powder or sweet paprika
- ½ to 1 teaspoon sugar or add as required
- salt as required
- ½ to ⅔ cup water or add as required
- 1 tablespoon cornstarch (also known as cornflour in india)
- 2 to 3 tablespoons water for dissolving cornstarch
- ¼ to ½ teaspoon rice vinegar or white vinegar - optional
- 2 to 3 tablespoons spring onion greens - chopped, to be added later
Instructions
Making batter
- In a bowl take 2 tablespoons cornstarch and 3 tablespoons all-purpose flour.
- Next add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic, ¼ teaspoon crushed black pepper or black pepper powder and ¼ teaspoon kashmiri red chilli powder. Also season with salt as required.
- Add ¼ cup water or add as required.
- With a wired whisk or a spoon mix very well to get a smooth batter without any lumps.
- Now add paneer cubes in the batter.
- With a spoon gently coat the paneer cubes with the batter.
Frying paneer
- Heat 3 tablespoons oil in a frying pan. Let the oil become medium hot.
- Carefully and gently place the batter coated paneer cubes in the moderately hot oil. Fry the paneer cubes on medium heat.
- When one side looks crispy and golden, flip each paneer cubes and fry the second side.
- Flip a couple of times and fry till the paneer cubes are crisp and golden. Also do not over do the frying as then the paneer cubes can become chewy.
- Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.
Making chilli paneer
- In the same pan, there will be some oil left. So no need to add any extra oil. Add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic and 2 to 3 green chillies (slit or sliced).
- Stir fry on medium to high heat for some seconds.
- Then add ⅓ cup chopped spring onions.
- Stir fry spring onions for 1 to 2 minutes on medium to high heat.
- Next add ½ cup sliced capsicum.
- Stir fry on medium to high heat for 3 to 4 minutes. The capsicum only needs to be slightly cooked.
- Lower the heat and then add ½ teaspoon kashmiri red chilli powder.
- Then add 2 teaspoons soy sauce and 1 teaspoon red chilli sauce.
- Stir and mix the sauces and red chilli powder with the remaining stir fried ingredients in the pan.
- Add ½ to ⅔ cup water and mix well.
- Let the mixture come to a simmer on medium to medium-high heat.
- Meanwhile take 1 tablespoon cornstarch in a small bowl.
- Add 2 to 3 tablespoons water for dissolving cornstarch.
- Mix very well to get a smooth and fine slurry or paste.
- Lower the heat and then add this cornstarch slurry or paste to the prepared sauce in the pan.
- As soon as you add cornflour slurry to the sauce, mix it very well so that no lumps are formed.
- Add ½ to 1 teaspoon sugar or as required.
- Season with salt as per taste. Do keep a check on salt as soy sauce and red chilli sauce already have salt in them.
- Mix very well and simmer till the sauce has slightly thickened and the corn starch has cooked. You can check the taste and you should not feel any raw taste coming from the cornstarch in the sauce.
- Add the fried paneer cubes.
- Mix paneer cubes very well with the sauce.
- Turn off the heat and then add ¼ to ½ teaspoon rice vinegar or white vinegar. You can skip vinegar if you prefer.
- Then add about 2 to 3 tablespoons of chopped spring onions greens.
- Mix very well. Check the taste of gravy and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.
- Serve restaurant-style Chilli Paneer garnished with some spring onions.
Notes
- Paneer: It is better to use homemade paneer in this recipe. When using frozen paneer, then soak them in hot water for some minutes. Drain the water very well and pat dry the paneer cubes thoroughly before mixing them in the batter.
- Frying Paneer: Paneer can be pan fried, shallow fried or deep fried. While frying, do not fry the paneer too much as then they become dense and loose their softness.
- Soy Sauce: If possible use naturally brewed soy sauce. You can even use tamari or bragg amino liquid instead.
- Spring Onions: If you do not have spring onions (scallions), you can use shallots or regular onions.
- Flours: Normally in restaurants, both cornflour and all-purpose flour are used to make the batter. You can even use whole wheat flour or rice flour instead of all-purpose flour. In place of cornstarch, you can use potato starch, tapioca starch or arrowroot flour.
- Spicing: Add less or more of the spices or sauces as per your taste buds.
- Consistency: In this recipe, you can make the gravy slightly thick or having medium consistency. Just add slightly more water (about ¼ to ⅓) but do not add too much as then the flavors get diluted in the water. You can always check the seasonings and add more if needed.
- Vegan Option: Replace extra firm tofu with paneer.
- Serving Suggestions: Serve chilli paneer with veg fried rice or schezwan fried rice or burnt garlic fried rice. It also goes well as a side dish with pulao or jeera rice or ghee rice. You can also have it with tandoori roti or naan or chapati or paratha. You can even have it as an appetizer snack with any preferred dipping sauce.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
22g
(7%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Cholesterol
44mg
(15%)
Sodium
767mg
(32%)
Potassium
148mg
(4%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1090IU
(22%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.1mg
Vitamin C
39mg
(43%)
Vitamin E
6mg
Vitamin K
34µg
Calcium
346mg
(35%)
Vitamin B9 (Folate)
36µg
Iron
1mg
(6%)
Magnesium
13mg
Phosphorus
34mg
Zinc
0.3mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 44mg | 15% |
| Sodium | 767mg | 32% |
| Potassium | 148mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1090IU | 22% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 39mg | 43% |
| Vitamin E | 6mg | |
| Vitamin K | 34µg | |
| Calcium | 346mg | 35% |
| Vitamin B9 (Folate) | 36µg | |
| Iron | 1mg | 6% |
| Magnesium | 13mg | 3% |
| Phosphorus | 34mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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