Chilli Paneer Recipe | Hari Ghotra
4.7/5 rating (14 votes)

Chilli Paneer Recipe

Chinese style paneer

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN
  • Prep10 mins
  • Cook10 mins
Chilli Paneer Recipe

Hari says

It seems that the Indian population just can't get enough of the hybrid Indo-Chinese food that is so readily available across India. It is so popular that it's served everywhere from roadside carts to markets to the very poshest restaurants. These spiced recipes with noodles, chicken, paneer and vegetables are all prepared using Chinese cooking styles but with an Indian flair that is perfect for the Indian palette.

This Chilli Paneer recipe contains flavours which are bold with lots of garlic, ginger and chilli (similar to Indian food I hear you say) the difference here is the use of soy and a little sugar to balance it out and create the delicious gravy for this dish.

I like to use Sriracha chilli sauce in my recipe which has garlic, chilli, vinegar and a flavour that works beautifully. But you can make a quick chilli sauce instead by blitzing chillies, garlic, salt, vinegar and sugar to a paste and use that if you prefer.

  • Ingredients
  • Method
  • 400gms Paneer chopped into cubes
  • Oil for frying

Paneer Batter

  • 3 tbsp rice flour
  • 3 tbsp corn flour
  • 1 tsp Kashmiri chilli powder
  • 2 garlic cloves, minced
  • Salt to taste
  • 2 or 3 tbsps water

Sauce

  • 2 tbsp rapeseed oil
  • 2 tsp garlic, finely chopped
  • 3cm fresh ginger, grated
  • 1 red onion, chopped into cubes
  • 1 red pepper, chopped into cubes
  • 1 green chilli, slit lengthways 
  • 1 tbsp sriracha sauce
  • 1 tsp dark soy sauce
  • Salt to taste
  • 2 spring onions, finely sliced for garnish

Method

Paneer Batter

  1. In a small pan, heat up some oil to fry the paneer in.

  2. Place all the ingredients for the batter into a bowl and add a little water to make a thick batter.

  3. Place the paneer blocks into the batter to coat them completely. Once the oil is hot (just check by dropping in a little batter - if it sinks, and then rises immediately, it's ready). Fry the paneer until the cubes are golden brown and crisp. Remove with a slotted spoon and drain the paneer on kitchen paper and set aside.

Sauce

  1. Heat the oil on a medium heat and stir in the garlic and chopped ginger.

  2. Fry it very quickly for a few seconds (being careful it doesn't burn before adding the chunky red onions).

  3. Sauté these until they soften, just for a minute or so, then add in the peppers and chilli.  

  4. Add the siracha, the dark soy and a tiny splash of water.

  5. Stir in the fried paneer so it's all coated in the sauce.  

  6. Check the seasoning and adjust if required. Top with spring onions and serve with some spiced noodles.

Useful equipment

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Comments

Comments (4)

  • Smriti

    Smriti

    25 August 2017 at 16:27 |
    Im going to the grocery store sometime today, but before I go, is there a specific type of noodle you use? and are there any sauces you add to this quick recipe?
    Thank you Hari :)

    reply

    • Hari Ghotra

      Hari Ghotra

      29 August 2017 at 14:12 |
      Hi Smriti Sorry if I am a bit late - I like to keep the noodles quite plain because the paneer is so flavoursome. If you want you can mix the noodles into the paneer to coat them in the sauce. I usually use egg noodles. Please let me know what you thought. Thanks Hari

      reply

  • Smriti Marwaha

    Smriti Marwaha

    24 August 2017 at 14:53 |
    Could you please send me a great noodle recipe for the chili paneer!!?
    Thank you Hari!!

    reply

    • Hari Ghotra

      Hari Ghotra

      24 August 2017 at 14:58 |
      Hi Smriti Cook your noodles heat some oil add garlic and ginger cook for a few minutes. Add the chopped green chillies, spring onion and then toss in the noodles. Tell me what you think Hari

      reply

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Hari Ghotra