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How to Make Restaurant Style Chilli Paneer | चिल्ली पनीर | Chilli Paneer Recipe | Chef Ashok

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Recipe Information

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Video-Specific Recipe

Chilli Paneer

Cultural Context

Chilli Paneer is a popular Indo-Chinese dish that originated in India, blending Indian flavors with Chinese cooking techniques. It reflects the culinary fusion that arose from the Chinese diaspora in India, particularly in cities like Kolkata. This dish is often served as an appetizer or main course and is a staple at Indian restaurants and street food stalls. Its spicy, tangy flavor profile and crispy texture have made it a favorite among both vegetarians and non-vegetarians alike, leading to variations across the globe, including different spice levels and ingredient combinations.

IndianINmain
30 min
medium
4 servings
Servings4
500 grams paneer
1/2 teaspoon salt
1/2 teaspoon Kashmiri red chili powder
ginger-garlic paste
cornflour
vegetable oil
3 types of bell peppers (red, yellow, green)
1 onion
green chilies
1 tablespoon chili paste
1 tablespoon soy sauce
4-5 cups water
1 teaspoon salt
1 teaspoon aromatic powder
white pepper powder
1 teaspoon white vinegar
1 tablespoon tomato sauce
spring onions

paneer

🥗Healthier: tofu

💰Cheaper: ricotta cheese

Tofu is lower in calories and can be more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is more accessible.

1

Cut 500 grams of paneer into pieces, either in cubes or diamond shape.

2

Marinate the paneer with 1/2 teaspoon salt, 1/2 teaspoon Kashmiri red chili powder, and ginger-garlic paste.

3

Coat the marinated paneer with cornflour, ensuring a good crunch and minimal wastage.

4

Let the coated paneer rest for at least 10 minutes.

5

Chop three types of bell peppers and one onion into equal-sized pieces.

6

Add more ginger-garlic and green chilies for flavor.

7

Heat vegetable oil in a wok until hot, then fry the paneer until golden brown, stirring occasionally.

8

In a separate wok, add 1 tablespoon of oil and heat it.

9

Add chopped garlic and ginger, cooking until light golden brown.

10

Add chopped green chilies, red and green bell peppers, and onion to the wok.

11

Cook the vegetables on high heat for 2-3 minutes until slightly tender.

12

Add 1 tablespoon of chili paste and 1 tablespoon of soy sauce, mixing well.

13

Add 4-5 cups of water to the wok and bring to a boil, adjusting the gravy thickness as desired.

14

Season with 1 teaspoon salt, 1 teaspoon aromatic powder, and white pepper powder.

15

Add 1 teaspoon white vinegar and 1 tablespoon tomato sauce for flavor.

16

Mix well and check the seasoning of the gravy.

17

To thicken the gravy, mix cornflour with water and add it gradually to the boiling gravy, stirring quickly to avoid lumps.

18

Once thickened, add the fried paneer to the gravy and mix gently.

19

Cook the paneer in the gravy for 30-40 seconds on medium heat.

20

Serve the Chilli Paneer with fried rice or naan.

Cooking Techniques

marinatingstir-frying

Equipment Needed

wokmixing bowlspatula

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

dairysoy

Also Known As

Chili PaneerPaneer Chilli

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