Chilli Paneer is a candy, bitter, and spicy Indo-Chinese language dish from the Chinese language Hakka Heritage. It’s the vegetarian model of the favored Chilli Hen and is often made with paneer, bell peppers, Chinese language sauces, and aromatics.
This restaurant-style Chilli Paneer is likely one of the greatest appetizer dishes that tastes nice with fried rice, noodles, and different sides of your alternative for lunch and dinner. And the perfect half is it comes below in half-hour.
The recipe I’ve shared right here reveals you how you can make Chilli Paneer Dry and Gravy with straightforward step-by-step directions so that you can attempt to take pleasure in at house. I’ve additionally shared an in depth video of this recipe beneath to make the cooking course of visually clear.
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What’s Chilli Paneer?
Chilli Paneer is a candy, bitter, and spicy Indo-Chinese language dish from the Chinese language Hakka Heritage. It’s the vegetarian model of Chilli rooster and is often made with paneer, bell peppers, Chinese language sauces, and aromatics.
It is likely one of the well-liked restaurant-style dishes and chances are you’ll discover Chilli Panner in gravy and dry type. Some eating places additionally provide semi-gravy variations based on particular person preferences.
The recipe is often made with shallow or deep-fried paneer that’s stir-fried in a spicy sauce. You might also discover crunchy bites of onions, and bell peppers that add a lot taste to this dish.
This lip-smacking Chilli Paneer pairs nice as a starter or facet dish with egg fried rice, Schezwan fried rice, or noodles and even tastes nice with brown rice and basmati rice.
Elements
The elements you will have to make this Chilli Paneer are fundamental Indian and Chinese language pantry components. So let’s have a look at what are they beneath.
For Marination
Following are the elements you will have for the marination.
- Paneer – Storebought paneer or selfmade paneer each work completely effectively for this recipe
- Soy Sauce – I like to recommend utilizing low-sodium soy sauce to chop down the excessive sodium consumption
- Paprika and Black Pepper – I’ve used paprika right here which delivers a deep pink coloration to your paneer. However it’s also possible to substitute it with Kashmiri chili powder for comparable outcomes. Additionally including some recent floor black pepper delivers an earthy spicy taste profile to your paneer
- Flours – All-purpose flour and cornstarch for coating the rooster
- Ginger Garlic Paste – For recent aroma and taste and likewise delivers a novel style to your dish
For Chilli Paneer
Following are the elements required to stir-fry the Chilli Paneer.
- Aromatics – Ginger, garlic, inexperienced chili, and onion for stir-frying
- Bell Peppers – Delivers a candy and crunchy texture when stir-fried
- Sauces – Low Sodium Soy Sauce, chili sauce or can substitute with Schezwan sauce or Sambal Olek
- Brown Sugar – Delivers earthy, caramel-like delicate candy style and completely balances the opposite spicy and bitter flavors
- Rice Vinegar – For delicate candy, acidic style and it’s also possible to use common or apple cider vinegar as an alternative for comparable outcomes
- Ketchup – For delicate candy, and tangy taste
- Cornstarch Slurry – To thicken the sauces
For an in depth elements listing, please try the recipe card beneath
The way to make Chilli Paneer Dry?
The recipe I’ve shared here’s a Chilli Paneer, a preferred restaurant-style Indo-Chinese language recipe. It’s the vegetarian model of the basic chilli rooster. The recipe entails three steps marination, frying of paneer, and stir-frying it together with veggies and sauces.
Following are the high-level directions to make this recipe however for detailed step-by-step directions with pictures and video, please try the recipe card beneath.
- Marinate – In a large bowl, add paneer and different elements talked about within the marination listing above
- Combine – Give the whole lot combine till all of the seasonings coats effectively on the paneer. (Right here I have never added salt because the soy sauce already has sufficient salt in it). Additionally, I didn’t relaxation the marinated paneer right here earlier than shallow frying
- Add Paneer – In a frying pan with medium warmth, add 2 to three tbsp of oil and add the marinated paneer one after the other with out overcrowding the pan
- Shallow Fry – Shallow fry the paneer till all the edges flip a golden coloration
- Take away – Take away the fried paneer and reserve it for later use
- Saute aromatics – Now in a wok with excessive warmth, add ¼ cup of oil and add ginger, garlic, inexperienced chili, and inexperienced onions, and saute till it turns fragrant
- Stir Fry – Add the onions, and bell peppers and stir fry for two to three minutes or till the whole lot turns crisp
- Season – Now add the soy sauce, chili sauce, black pepper powder, and salt, and provides it toss
- Thicken the sauce – Add the cornstarch slurry and blend effectively till it turns shiny and saucy texture
- Add Paneer -Now add the fried paneer and provides it toss
- Garnish – Lastly, garnish with spring onions and take away from the warmth
- Serve – Serve this Chilli Paneer as a starter, or appetizer with fried rice, noodles, or with plain basmati rice for lunch and dinner
Notice: Though the recipe I’ve shared right here is Chilli Paneer Dry, I’ve additionally shared how you can make Chilli Paneer with gravy within the following part.
The way to make Chilli Paneer Gravy?
To make Chilli Paneer with gravy, the steps from marination to frying the Paneer stay the identical. Try the next steps to make the perfect Chilli Paneer with Gravy
- Modify the sauce and liquid – The one factor it’s a must to regulate is the amount of the sauces whereas stir-frying and the liquid base
- Suggestion for sauce – So I’d recommend including 3 tbsp of soy sauce as an alternative of two tbsp and 1½ tbsp of chili sauce as an alternative of 1 tbsp whereas stir-frying
- Suggestion for liquid – So for the liquid base, add 1 cup of water together with different sauces. (I have never used water for the above dry recipe). Notice: the cornstarch slurry that’s 1 tbsp starch diluted in 3 tbsp water stays the identical. You may as well use 1½ cups of water in case you are on the lookout for further gravy
- Thicken the gravy -After adjusting the portions, enable the sauce to show shiny and thick
- Toss – Then toss within the fried paneer and garnish with spring onions.
- Serve – Now the Chilli Paneer with Gravy is prepared so that you can take pleasure in
Ideas
- For Delicate Paneer – Each Home made and store-bought Paneer work completely effectively for this recipe. At all times do not let the lower paneer keep out for lengthy which makes a tough and dry outer layer. Take away the paneer from the bundle and lower and marinate instantly. Or it’s also possible to soak the lower Paneer in heat or lukewarm water till you marinate them
- Marination – marinating the Paneer helps to soak up the flavour from the seasoning. And so they do not style flavorless as soon as they’re stir-fried. Normally, individuals make batter to coat the paneer earlier than frying. However right here I’ve added cornstarch and all-purpose flour together with different marination elements to coat the paneer. No watery batter is required for this recipe. By doing this fashion the flour and seasoning by no means collapse whereas frying
- Sauces – Sauce performs an necessary position in enhancing the style of the dish, so I like to recommend not compromising on it. However to chop down the excessive sodium consumption, I recommend utilizing low-sodium soy sauce and natural rice vinegar, ketchup, and selfmade chili sauce for making the recipe just a little more healthy
- Shallow Fry – Though most restaurant-style Chilli Paneer recipes name for deep frying, I like to recommend shallow frying the paneer in little oil. Shallow frying additionally delivers the identical outcomes as deep frying
- Prep Forward – Because the elements should be stir-fried on excessive warmth wok shortly, I recommend making ready your elements and veggies forward. As a result of you’ll not have time to chop, chop or seek for elements when stir-frying begins
- Frying Temperature – At all times shallow fry the paneer in medium warmth oil to attain a reddish-golden coloration texture. Additionally, do not fry them too lengthy which makes them burn and arduous
- Stir Frying Temperature – The wok ought to all the time be on excessive warmth, and you need to stir fry the ingredient shortly to attain crispy but tender veggies
- Good High quality Wok – In genuine Chinese language recipes, house cooks, in addition to in eating places, individuals use a wok to stir fry dishes. It helps to attain an earthy and rustic taste in your meals. However it’s also possible to use a daily pan if the wok is just not helpful for you
Storage Solutions
This Chilli Paneer tastes glorious as quickly as it’s out of the wok. However it’s also possible to retailer the leftovers within the fridge in a closed container for as much as a day. Reheat it within the microwave for about 1 to 2 minutes on excessive warmth or till it’s heated evenly.
Notice that stir fry recipes flip soggy whether it is reheated typically and chances are you’ll not really feel the identical crispiness in comparison with freshly made ones.
Serving Solutions
Serve this Chilli Paneer as a starter or as a facet dish with fried rice, brown rice, basmati Rice, or vegetable soup to take pleasure in it as a comforting meal. You may as well pair it with Schezwan fried rice, egg fried rice, or different fried rice of your alternative.
You may as well discover comparable recipes beneath and extra at starter recipes and Indo-Chinese language recipes.
Extra Paneer recipes.
Chilli Paneer Recipe Video
I’ve additionally shared an in depth video of this Chilli Paneer Recipe beneath that I hope will make it easier to to make a restaurant-style dish at house.
📖 Recipe
Chilli Paneer
Chilli Paneer is a candy, bitter, and spicy Indo-Chinese language dish from the Chinese language Hakka Heritage. It’s the vegetarian model of the favored Chilli Hen and is often made with paneer, bell peppers, Chinese language sauces, and aromatics. This restaurant-style Chilli Paneer is likely one of the greatest appetizer dishes that additionally tastes nice with fried rice, noodles, and different sides of your alternative for lunch and dinner. And the perfect half is it comes below in half-hour.
Modify servings
Elements
For Stir Frying
- ¼ cup Oil, +2 tbsp for shallow frying paneer
- 1 tsp Ginger, chopped
- 1 tsp Garlic, chopped
- 3 Inexperienced Chili, slited
- 2 tbsp Inexperienced Onion, white half
- ¼ cup Onion, chopped and layers separated
- ¼ cup Inexperienced Bell Pepper, chopped
- ¼ cup Yellow Bell Pepper, chopped
- 2 tbsp Soy Sauce, low sodium
- 1 tsp Rice Vinegar
- 1 tbsp Ketchup
- 1 tbsp Chilli Sauce, or chili paste or sambal oelek
- ½ tsp Floor Black Pepper
- Salt, as wanted
- 1 tsp Brown Sugar
- 1 tbsp Cornstarch, diluted in 3 tbsp water
- Inexperienced Onions , to garnish
Extra on Measurements & Conversions »
Forestall your display from going darkish
Directions
To marinate Paneer
-
In a large bowl, add paneer and different elements talked about within the marination listing above
-
Give the whole lot combine till all of the seasonings coats effectively on the paneer. (Right here I have never added salt because the soy sauce already has sufficient salt in it). Additionally, I didn’t relaxation the marinated paneer right here earlier than shallow frying
To make Chilli Paneer
-
In a frying pan with medium warmth, add 2 to three tbsp of oil and add the marinated paneer one after the other with out overcrowding the pan
-
Shallow fry the paneer till all the edges flip a golden coloration
-
Take away the fried paneer and reserve it for later use
-
Now in a wok with excessive warmth, add ¼ cup of oil and add ginger, garlic, inexperienced chili, and inexperienced onions, and saute till it turns fragrant
-
Add the onions, and bell peppers and stir fry for two to three minutes or till the whole lot turns crisp
-
Now add the soy sauce, chilli sauce, ketchup, black pepper powder, brown sugar, salt and provides it toss
-
Add the cornstarch slurry and blend effectively till it thickens or turns shiny and saucy texture
-
Now add the fried paneer and provides it combine
-
Lastly, garnish with spring onions and take away from the warmth
Video
Notes
- For Delicate Paneer – Each Home made and store-bought Paneer work completely effectively for this recipe. At all times do not let the lower paneer keep out for lengthy which makes a tough and dry outer layer. Take away the paneer from the bundle and lower and marinate instantly. Or it’s also possible to soak the lower Paneer in heat or lukewarm water till you marinate them
- Marination – marinating the Paneer helps to soak up the flavour from the seasoning. And so they do not style bland as soon as they’re stir-fried. Normally, individuals make batter to coat the paneer earlier than frying. However right here I’ve added cornstarch and all-purpose flour together with different marination elements to coat the paneer. No watery batter is required for this recipe. By doing this fashion the flour and seasoning by no means collapse whereas frying
- Sauces – Sauce performs an necessary position in enhancing the style of the dish, so I like to recommend not compromising on it. However to chop down the excessive sodium consumption, I recommend utilizing low-sodium soy sauce and natural rice vinegar, ketchup, and selfmade chili sauce for making the recipe just a little more healthy
- Shallow Fry – Though most restaurant-style Chilli Paneer recipes name for deep frying, I like to recommend shallow frying the paneer in little oil. Shallow frying additionally delivers the identical outcomes as deep frying
- Prep Forward – Because the elements should be stir-fried on excessive warmth wok shortly, I recommend making ready your elements and veggies forward. As a result of you’ll not have time to chop, chop or seek for elements when stir-frying begins
- Frying Temperature – At all times shallow fry the paneer in medium warmth oil to attain a reddish-golden coloration texture. Additionally, do not fry them too lengthy which makes them burn and arduous
- Stir Frying Temperature – The wok ought to be all the time on excessive warmth, and the ingredient has to e stir-fried shortly to attain crispy but tender veggies
- Good High quality Wok – In genuine Chinese language recipes, house cooks, in addition to in eating places, individuals use a wok to stir fry dishes. It helps to attain an earthy and rustic taste in your meals. However it’s also possible to use a daily pan if the wok is just not helpful for you
Diet
Serving: 1serving | Energy: 529kcal | Carbohydrates: 16g | Protein: 21g | Fats: 43g | Saturated Fats: 21g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 6g | Trans Fats: 0.04g | Ldl cholesterol: 87mg | Sodium: 1278mg | Potassium: 99mg | Fiber: 2g | Sugar: 3g | Vitamin A: 96IU | Vitamin C: 21mg | Calcium: 647mg | Iron: 1mg
FAQ
Chilli Paneer is a candy, bitter, and spicy Indo-Chinese language dish from the Chinese language Hakka Heritage. It’s the vegetarian model of Chilli rooster and is often made with paneer, bell peppers, Chinese language sauces, and aromatics.
It’s often made with paneer, bell peppers, Chinese language sauces, and aromatics. You might also discover crunchy bites of onions, and bell peppers that add a lot taste to this dish.
No, it’s not a wholesome dish, because it incorporates spices, sauces, and oil. To make it just a little more healthy, you possibly can select natural sauces and shallow fry the paneer as an alternative of deep frying.
Serve this Chilli Paneer as a starter or as a facet dish with fried rice, brown rice, basmati Rice, or vegetable soup to take pleasure in it as a comforting meal. You may as well pair it with Schezwan fried rice, egg fried rice, or different fried rice of your alternative.
I hope you loved the recipe I shared right here and I’d love to listen to from you about the way it turned out for you. Please let me know.
You probably have every other questions, be happy to publish them within the remark part beneath and I’ll attempt to get again to you as quickly as doable.
Pleased Cooking!
