Restaurant-Style Chili Paneer: Crispy, Flavorful, and Easy
25 minutes
867 reads
About Restaurant-Style Chili Paneer: Crispy, Flavorful, and Easy
Craving that perfect Indo-Chinese appetizer? This Restaurant-Style Chili Paneer recipe delivers an explosion of flavor and texture you won't soon forget. Imagine crispy, golden-brown paneer coated in a savory, spicy sauce, perfectly complemented by crunchy bell peppers and onions.Quick and easy enough for a weeknight meal, yet impressive enough for any party, this Chili Paneer is incredibly versatile. The rich, complex sauce clings to each paneer cube, creating a truly satisfying bite.Pair it with fluffy fried rice or your favorite noodles for a complete and unforgettable culinary experience. This dish is guaranteed to become a new family favorite!
Stop Thinking About What to Cook Every Day
30 days of Indian vegetarian meals planned for you. Recipes, a Grocery List and a Fridge Chart included. Just open the plan and cook.
See the 30-Day PlanRecipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
Paneer
- 250 gm Cottage Cheese indian cottage cheese
Produce
- 2 Onions chopped, medium
- 1 Bell Peppers chopped, green, medium
- 2.5 Chilies green, slit lengthwise
Sauce & Marinade
- 1.5 Tbsp Ginger-Garlic Paste
- 4 Tbsp Tomato Sauce
- 1 Tbsp Chili Sauce green
- 1 tsp Soy Sauce
- 1/2 tsp Vinegar
- 1/2 tsp Pepper black
- 1.5 tsp Salt or to taste
Batter for Paneer
- 2 Tbsp All-Purpose Flour
- 1 Tbsp Corn Flour
- 1/2 tsp Pepper black
- 1/4 tsp Chili Powder red
- 1.5 tsp Salt or to taste
- Water as needed for batter
Oil for Frying
- Oil for frying
Instructions
- Cut the paneer into 1/2-inch cubes.
- In a bowl, combine the all-purpose flour, corn flour, black pepper, red chili powder, and salt for the batter.
- Gradually add water to the dry ingredients, whisking until a smooth, lump-free batter forms. The batter should coat the paneer without being too thick or too thin.
- Gently fold the paneer cubes into the batter, ensuring they are fully coated.
- Heat oil in a pan over medium-high heat. Fry the battered paneer cubes in batches until golden brown and crispy, turning occasionally for even cooking.
- In a separate pan or wok, heat 2 tablespoons of oil over medium heat.
- Add the ginger-garlic paste and sauté for a few seconds until fragrant.
- Add the slit green chilies and chopped onions. Sauté until the onions soften and turn translucent.
- Add the chopped green bell pepper and cook for 2-3 minutes until slightly softened but still retains some crunch.
- In a small bowl, whisk together the tomato sauce, green chili sauce, vinegar, soy sauce, salt, and black pepper.
- Pour the sauce mixture into the pan with the vegetables. Cook for a minute to allow the flavors to meld.
- Add the crispy fried paneer to the sauce and vegetables. Toss gently to coat.
- Garnish with spring onion greens (optional). Serve hot with fried rice or noodles.
Recipe Notes
Good To Know
- For extra-crispy paneer, dust the cubes with a light coating of cornflour and shallow-fry until golden before tossing in the sauce; this helps them retain their texture even after mixing with the vegetables and sauce.
- If you prefer a saucier version to serve with rice, add a slurry of 1 tablespoon cornflour mixed with 3–4 tablespoons water to the wok after stir-frying the vegetables, allowing the sauce to thicken and coat the ingredients beautifully.
- For a smoky restaurant-style flavor, briefly toss the cooked chilli paneer over high heat or use a kitchen torch to char some of the bell peppers and onions before adding them to the dish.
- Leftover chilli paneer can be repurposed as a filling for wraps or sandwiches; just add some lettuce and sliced onions for a quick, flavorful lunch the next day.
Expert Tips
- Adjust the spice level by adding more or fewer chillies according to your preference. Start with a smaller amount and gradually increase until you reach your desired heat.
- For a richer flavor, use a combination of fresh and dried red chillies in the sauce.
- Don't overcook the paneer; it should be tender and slightly firm, not rubbery.
Storage Instructions
- Store leftover chilli paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
Related Posts You May Like
Recipe Nutrition
Calories: 112kcalCarbohydrates: 11gProtein: 9gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1710mgFiber: 1gSugar: 5g
Prabhleen Kaur
Articles: 60
5 Comments
Leave a Reply
You must be logged in to post a comment.
This is so inspiring! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.
This is fantastic! Thank you for sharing.
This looks so tasty! Thank you.
Such an enticing dish! Thanks for the recipe.