Restaurant-Style Chili Paneer: A Quick and Easy Recipe
40 minutes
1158 reads
About Restaurant-Style Chili Paneer: A Quick and Easy Recipe
Craving that irresistible Indo-Chinese flavor? Ditch the takeout menu and whip up this easy, restaurant-style Chili Paneer at home! Imagine tender paneer cubes, crispy bell peppers and onions, all coated in a rich, perfectly balanced sauce.This recipe delivers that authentic sweet, tangy, and spicy kick you love, minus the MSG and overly pungent sauces. It's incredibly versatile too – perfect with fried rice or roti for a quick weeknight dinner, satisfying lunch, or even a special weekend brunch.Get ready to wow your family and friends with a dish that tastes just as good as your favorite takeout, maybe even better!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Produce
- 2 large Onions roughly chopped
- 3 medium Tomatoes roughly chopped
- 2 medium Bell Peppers capsicum, roughly chopped
- 1 cup Coriander chopped, for garnish
- 1 1/2 Chilies chopped, green
Paneer
- 200 gm Cottage Cheese cut into large cubes
Sauces and Spices
- 2 tbsp Tomato Ketchup
- 2 tbsp Chili Garlic Sauce
- 1 tsp Chili Powder optional, red
- 1/2 tsp Turmeric Powder
- 1 tsp Mango Powder amchur, dry, or 1 tsp vinegar
- 1 tsp Cumin Seeds
- 1/2 tsp Sugar
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Pepper black
Other
- 2 clove Garlic finely chopped
- 2 tbsp Refined Oil
Instructions
- Heat the oil in a wok or large skillet over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds to release their aroma.
- Add the chopped garlic and green chilies. Sauté for about 30 seconds until fragrant.
- Add the chopped bell peppers and onions. Sauté for 2-3 minutes until they soften slightly but still retain some crunch.
- Add the tomato ketchup and chili garlic sauce. Stir well to coat the vegetables.
- Add the sugar, turmeric powder, and red chili powder (if using). Sauté for another minute to blend the spices.
- Add the chopped tomatoes and salt. Stir well and cook until the tomatoes soften, about 5-7 minutes. This creates the base for the sauce.
- Stir in the dry mango powder (or vinegar). This adds a tangy kick to the Chili Paneer.
- Gently fold in the paneer cubes and chopped cilantro. Be careful not to overmix, as this can break the paneer.
- Finally, sprinkle with black pepper. Serve hot with fried rice or roti.
Recipe Notes
Good To Know
- For extra-crispy paneer cubes, toss them lightly in cornstarch before pan-frying.
- If you prefer a dry, appetizer-style chili paneer, reduce or omit the water in the gravy step and increase the amount of bell peppers and onions.
- To infuse a smoky flavor, briefly sear the bell peppers and onions over high heat before combining them with the sauce.
Expert Tips
- Use fresh ginger-garlic paste for the best flavor; avoid using pre-made or bottled versions if possible.
- Adjust the spice level by adding more or fewer green chilies, or use a milder variety like serrano peppers instead of jalapeños.
- For a richer sauce, add a tablespoon of cashew paste or tomato paste along with the other ingredients.
Storage Instructions
- Store leftover chili paneer in an airtight container in the refrigerator for up to two days.
- Reheat gently in a pan with a splash of water to restore the ideal saucy consistency.
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Recipe Nutrition
Calories: 185kcalCarbohydrates: 10gProtein: 9gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1140mgFiber: 2gSugar: 7g
Neha Paliwal
Articles: 87
4 Comments
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Looks so delicious! Thanks for the recipe.
Such a scrumptious dish! Thank you.
I’m in love with this recipe already!
Looks so flavorful! Thanks for posting.