This chilli paneer packed with oriental flavors is spicy and slightly tangy with a hint of sweetness. This is a quick Indo-Chinese dish found from roadside stalls to food courts and 5-star restaurants almost everywhere in India.
Paneer cheese is such a versatile ingredient and lends itself to any dish so well. It absorbs the flavors of anything it is put into. This makes it a really good vegetarian option to swap out meat and still be able to enjoy a particular dish.
I absolutely adore Indian paneer dishes like shahi paneer , palak paneer , matar/mutter paneer , paneer tikka , kadai paneer, paneer paratha , malai paneer kofta , paneer makhanwala/makhani and the likes.
Today, let’s learn how to make this Indo-Chinese chilli paneer with step-by-step pictures, a quick and delicious paneer recipe for those busy weeknights!
- What is chili paneer?
- How to make chilli paneer dry?
- You may also enjoy these vegetarian Indo-Chinese dishes
- How to make Indian paneer chilli dry – Step by step instructions
- Chilli Paneer Recipe (Dry Version) | How To Make Chilli Paneer
What is chili paneer?
Chilli paneer is a delicious Indian-style, stir-fry made with cubes of paneer, onions, and bell peppers all dunked in a delicious, spicy and sweet sauce.
It can be enjoyed as a delicious paneer starter or as a paneer snack, or stuff some in a bread roll and enjoy it as chilli paneer roll.
You may also add a corn flour slurry to make chilli paneer gravy, which makes a delicious side to veg fried rice . Yum!!!
How to make chilli paneer dry?
To make this recipe, you start off by marinating the paneer and coating it with cornflour and refined flour.
It is then deep-fried and the crispy paneer pieces are coated with a lip-smackingly delicious sauce mix, a standard norm for most Indo-Chinese dishes!
Chilli paneer sauce is a mix of dark soy sauce, chilli sauce, tomato ketchup, along with a little sugar and black pepper powder. For a twist, you can add a tablespoon or two of schezwan sauce to make a schezwan paneer chilli .
I’m sharing a lighter version, one that doesn’t involve any deep frying thereby making this a relatively healthier chilli paneer recipe! I will be honest, and tell you that it doesn’t replace the crunchiness as the deep fried ones, but it is delicious nonetheless once everything mingles!
Actually, there is enough crunch from the bell peppers and onions, and I think it is a nice contrast from the creaminess of the paneer. You really won’t miss the deep fried paneer, as there are enough textures and flavors to satisfy your taste buds.
Sometimes, I even skip shallow frying the paneer, if I’m short on time. You can also make this chilli paneer recipe without cornflour, simply add some rice flour, or shallow fry it as it is after the marination time.
If you want a really crispy chilli paneer, go ahead and deep fry. I’m adding instructions in the notes on how to go about it.
We enjoyed this delicious paneer recipe along with some quinoa fried rice, which made for a hearty and wholesome meal while still keep the health quotient up!
You may also enjoy these vegetarian Indo-Chinese dishes
Schezwan baby potatoes stir fry
Schezwan noodles stir-fry
Veg Manchurian rolls (baked)
Vegetable fried rice
Chilli garlic noodles
Or these soups-
Hot and sour soup
Sweet corn veggie soup
How to make Indian paneer chilli dry – Step by step instructions
Step 1: Marinate paneer
In a mixing bowl, add 1 teaspoon ginger-garlic paste, 1 teaspoon each dark soy sauce and red chilli sauce, along with 1 tablespoon cornstarch or cornflour, 1/4 teaspoon black pepper and sat, to taste. Mix well and add paneer pieces (225 grams), toss to coat the paneer with the marinade.
Sprinkle very little water if it looks too dry. I didn’t add any water. Set aside for 10 minutes.
Step 2: Fry paneer pieces
Heat 1.5 tablespoon oil over medium heat in a non-stick skillet. Shallow fry the paneer pieces until golden brown from all sides.
Step 3: Chilli paneer sauce
In a bowl, add 2 tablespoons of red or green chilli sauce, 2 tablespoons of ketchup, 1 tablespoon of dark soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon black pepper. Mix and set aside.
Step 4: Sauté aromatics, spring onion greens and green chilies
Heat 1.5 tablespoon oil in a wok, add in 1 tablespoon each of minced ginger and garlic, sauté until aromatic on medium-high heat.
Next add in white portion of scallion greens (5-6 stalks) and 3-4 green chillies, slit lengthwise, sauté another 30 seconds.
Step 5: Stir-fry the veggies
Add in 1/2 cup onion cubes and 1.5 cups bell pepper cubes, sauté for 1-2 minutes. They should retain the crunch.
Step 6: Add the prepared sauce
Add the prepared sauce, mix well and let it bubble.
Add 2 teaspoons of vinegar, give it a good mix.
Step 7: Add fried paneer
Immediately tip in the paneer pieces, mix well to coat the paneer with the sauce. Switch off the heat. Garnish with scallion greens.
Step 8: Serve
Dish out and serve immediately.
Notes
1.If you wish to deep fry- In a large bowl, add 2 tbsp maida, 4 tbsp cornstarch/cornflour, 1 tsp ginger garlic paste, 1 tsp soy sauce, 1 tsp red chilli sauce, salt, to taste and 1/4 tsp pepper powder. Add water to make a thick batter. If you eat eggs, you can add eggs instead and add more water if required. Coat the paneer pieces, set aside for 10 minutes. Deep fry over medium heat until golden brown.
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Chilli Paneer Recipe (Dry Version) | How To Make Chilli Paneer
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the paneer marinade
- 225 grams paneer (Indian cottage cheese), cut into cubes
- 1 tsp ginger garlic paste
- 1 tsp soy sauce
- 1 tsp red chilli sauce
- 1 tbsp cornflour
- Salt, to taste
- 1/4 tsp black pepper powder
For the sauce mixture
- 2 tbsp red/green chilli sauce
- 1 tbsp dark soy sauce
- 2 tbsp ketchup
- 1/2 tsp sugar
- 1/4 tsp pepper
Other ingredients
- 1 tbsp minced garlic
- 1 tbsp finely chopped ginger
- 3-4 green chillies, slit lengthwise
- 2 tsp vinegar
- 1/2 cup / 50 grams onion cubes
- 1.5 cup /150 grams bell pepper cubes
- 5-6 stalks of spring onion greens, chopped diagonally
- 3 tbsp oil
Instructions
- How to marinate paneer for chilli paneer- In a mixing bowl, add all the ingredients listed for the marinade, mix well and add paneer pieces, toss to coat the paneer with the marinade. Sprinkle very little water if it looks too dry. I didn’t add any water. Set aside for 10 minutes.
- How to fry paneer for chilli paneer- Heat 1.5 tbsp oil over medium heat in a non-stick skillet. Shallow fry the paneer pieces until golden brown from all sides.
- Prepare the sauce mixture and set aside.
- Heat 1.5 tbsp oil in a wok, add in ginger and garlic, sauté until aromatic on medium-high heat.
- Next add in white portion of scallion greens and green chillies, sauté another 30 seconds.
- Add in the onion and bell pepper cubes, sauté for 1-2 minutes. They should retain the crunch.
- Add the prepared sauce, mix well and let it bubble.
- Add vinegar, give it a good mix.
- Immediately tip in the paneer pieces, mix well to coat the paneer with the sauce. Switch off the heat. Garnish with scallion greens.
- Dish out and serve immediately.
Notes
- If you wish to deep fry- In a large bowl, add 2 tbsp maida, 4 tbsp cornstarch/cornflour, 1 tsp ginger garlic paste, 1 tsp soy sauce, 1 tsp red chilli sauce, salt, to taste and 1/4 tsp pepper powder. Add water to make a thick batter. If you eat eggs, you can add eggs instead and add more water if required. Coat the paneer pieces, set aside for 10 minutes. Deep fry over medium heat until golden brown.
Chilli Paneer Recipe (Dry Version) | How To Make Chilli Paneer
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the paneer marinade
- 225 grams paneer (Indian cottage cheese), cut into cubes
- 1 tsp ginger garlic paste
- 1 tsp soy sauce
- 1 tsp red chilli sauce
- 1 tbsp cornflour
- Salt, to taste
- 1/4 tsp black pepper powder
For the sauce mixture
- 2 tbsp red/green chilli sauce
- 1 tbsp dark soy sauce
- 2 tbsp ketchup
- 1/2 tsp sugar
- 1/4 tsp pepper
Other ingredients
- 1 tbsp minced garlic
- 1 tbsp finely chopped ginger
- 3-4 green chillies, slit lengthwise
- 2 tsp vinegar
- 1/2 cup / 50 grams onion cubes
- 1.5 cup /150 grams bell pepper cubes
- 5-6 stalks of spring onion greens, chopped diagonally
- 3 tbsp oil
Instructions
- How to marinate paneer for chilli paneer- In a mixing bowl, add all the ingredients listed for the marinade, mix well and add paneer pieces, toss to coat the paneer with the marinade. Sprinkle very little water if it looks too dry. I didn’t add any water. Set aside for 10 minutes.
- How to fry paneer for chilli paneer- Heat 1.5 tbsp oil over medium heat in a non-stick skillet. Shallow fry the paneer pieces until golden brown from all sides.
- Prepare the sauce mixture and set aside.
- Heat 1.5 tbsp oil in a wok, add in ginger and garlic, sauté until aromatic on medium-high heat.
- Next add in white portion of scallion greens and green chillies, sauté another 30 seconds.
- Add in the onion and bell pepper cubes, sauté for 1-2 minutes. They should retain the crunch.
- Add the prepared sauce, mix well and let it bubble.
- Add vinegar, give it a good mix.
- Immediately tip in the paneer pieces, mix well to coat the paneer with the sauce. Switch off the heat. Garnish with scallion greens.
- Dish out and serve immediately.
Notes
- If you wish to deep fry- In a large bowl, add 2 tbsp maida, 4 tbsp cornstarch/cornflour, 1 tsp ginger garlic paste, 1 tsp soy sauce, 1 tsp red chilli sauce, salt, to taste and 1/4 tsp pepper powder. Add water to make a thick batter. If you eat eggs, you can add eggs instead and add more water if required. Coat the paneer pieces, set aside for 10 minutes. Deep fry over medium heat until golden brown.
These eggless coconut cookies are crispy, crunchy, crumbly and so addictive. If you love anything with coconut you ought to love these scrummy cookies!
Coconut is a very basic ingredient used in Goan cuisine. Since Goa is blessed with an abundance of coconut trees, it is used in recipes ranging from breakfast to snacks to curries to cakes and bakes to desserts! Being a Goan, I love anything made with coconut! These coconut cookies are not a Goan recipe, but since it has coconut, a bite of these simply transport me to the lush green fields of Goa dotted with numerous, coconut trees. A lot of beautiful memories associated with it!
Moving on to these eggless coconut cookies, these are buttery, crispy and oh so yum with all that coconut flavor! Perfect with a cup of freshly brewed coffee or tea! Beware, these cookies are so good, they will vanish in seconds! It is a very easy cookie recipe that requires very basic pantry ingredients. You can easily make this vegan by using vegan butter and vegan milk instead.
- IF YOU ARE INTERESTED IN SOME GOAN BAKES AND SWEETS THAT USE COCONUT, YOU WILL LOVE THESE AUTHENTIC GOAN RECIPES
- MORE EGGLESS COOKIE RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS COCONUT COOKIES | CRISPY COCONUT COOKIES
- HOW TO MAKE EGGLESS COCONUT COOKIES?
- Crispy Coconut Cookies | Indian Style Eggless Coconut Biscuits
IF YOU ARE INTERESTED IN SOME GOAN BAKES AND SWEETS THAT USE COCONUT, YOU WILL LOVE THESE AUTHENTIC GOAN RECIPES
- Bolinhos de coco (Goan coconut and semolina cookies)
- Baath cake (Goan coconut and semolina cake)
- Coconut Toffee
MORE EGGLESS COOKIE RECIPES
- Bourbon biscuits
- Karachi biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Eggless CoconutMacaroons
- Thumbprint cookies
- Linzer cookies
- Shortbread cookies
- Chocolate cashew cookies
Let’s move on to the recipe and have a look at how it’s made.
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS COCONUT COOKIES | CRISPY COCONUT COOKIES
1.Sift the flour and baking powder in a mixing bowl. Add 1/2 cup desiccated coconut and mix well. Set aside.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low speed initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add vanilla extract and continue to beat.
4.Now switch to the lowest speed and add the flour and coconut mixture in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead.
5.Add milk and mix for another few seconds until you have a soft dough. Test it by pinching a tablespoon of dough, it should form a smooth ball. Add another teaspoon of milk, only if required to adjust the consistency of the dough. Do not add too much, or else the dough will turn sticky.
6.Use a tablespoon to measure the dough, roll each dough ball between your palms then flatten it and dust in the remaining 5 tbsp desiccated coconut. Also, preheat the oven to 350 F / 180 C and line two baking trays with parchment paper or silicon mat.
7.Place all the cookies on a baking tray, bake for 16-18 minutes, until golden brown.
8.The cookies will crisp upon cooling, transfer to a wire rack to cool completely, then store in an airtight container. They last for about 2 weeks.
HOW TO MAKE EGGLESS COCONUT COOKIES?
Crispy Coconut Cookies | Indian Style Eggless Coconut Biscuits
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup (144 grams) all purpose flour (maida)
- 1/2 cup (50 grams) + 5 tbsp unsweetened desiccated coconut
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (70 grams) confectioner’s sugar
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tbsp milk
- 1/4 tsp salt
Instructions
- Sift the flour and baking powder in a mixing bowl. Add 1/2 cup desiccated coconut and mix well. Set aside.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low speed initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
- Add vanilla extract and continue to beat.
- Now switch to the lowest speed and add the flour and coconut mixture in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead.
- Add milk and mix for another few seconds until you have a soft dough. Test it by pinching a tablespoon of dough, it should form a smooth ball. Add another teaspoon of milk, only if required to adjust the consistency of the dough. Do not add too much, or else the dough will turn sticky.
- Use a tablespoon to measure the dough, roll each dough ball between your palms then flatten it and dust in the remaining 5 tbsp desiccated coconut. Also, preheat the oven to 350 F / 180 C and line two baking trays with parchment paper or silicon mat.
- Place all the cookies on a baking tray, bake for 16-18 minutes, until golden brown.
- The cookies will crisp upon cooling, transfer to a wire rack to cool completely, then store in an airtight container. They last for about 2 weeks.
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Have a great weekend 🙂
Regards,
Freda
