Restaurant-Style Chilli Paneer: A Quick & Easy Vegetarian Recipe
40 minutes
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About Restaurant-Style Chilli Paneer: A Quick & Easy Vegetarian Recipe
Craving the bold flavors of Chilli Chicken but looking for a vegetarian option? Our Restaurant-Style Chilli Paneer delivers an explosion of taste with tender paneer cubes tossed in a vibrant, savory sauce inspired by classic Indo-Chinese cuisine. This recipe is surprisingly quick and easy, perfect for a weeknight meal or a fun weekend lunch.I've been known to whip up a batch of this Chilli Paneer alongside some vegetable fried rice at the crack of dawn—yes, really! It's that easy and delicious. The secret lies in a few simple steps and readily available ingredients. Get ready to impress your family and friends with restaurant-quality flavor in the comfort of your own kitchen.This recipe is easily customizable to your spice preference. Feel free to adjust the amount of chili for a milder or spicier kick.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Paneer
- 200 gm Cottage Cheese indian cottage cheese, cut into 1-inch cubes
- 1/4 cup Corn Flour
- 4 tbsp All-Purpose Flour maida
- 1/2 tsp Salt
- 1 cup Oil for deep frying
For the Sauce
- 2 Onions large, cut into 1-inch cubes
- 1 Bell Peppers medium-sized, cut into 1-inch cubes, green
- 1/4 cup Spring Onions white parts, finely chopped
- 1 tsp Ginger grated
- 8 clove Garlic finely chopped
- 1/2 tsp Chili finely chopped, green, or more to taste
- 2 tbsp Soy Sauce
- 1 tsp Pepper ground, black
- 1 tsp Chili Sauce red
- 1 tsp Tomato Sauce
- 1/2 tsp Vinegar
- 1 tsp Msg ajinomoto, optional
- 1 tsp Sugar
- 2 tbsp Corn Flour mixed with 4 tbsp water
- 1/4 cup Spring Onions green parts, finely chopped, for garnish
- 4 tbsp Oil for stir-frying
Instructions
Prepare the Paneer
- Combine paneer, cornflour, all-purpose flour, and salt. Mix well to coat the paneer evenly.
- Deep fry the paneer cubes in hot oil until light golden brown. Remove and set aside.
Make the Sauce
- Heat oil in a wok or large pan over medium-high heat. Add onions, bell peppers, spring onion whites, ginger, garlic, and green chilies. Stir-fry for 1-2 minutes until slightly softened.
- Add the cornflour-water mixture and stir continuously until the sauce thickens and comes to a boil.
Combine and Finish
- Add the fried paneer to the sauce. Simmer for 1-2 minutes, allowing the paneer to absorb the flavors.
- Stir in soy sauce, black pepper, red chili sauce, tomato sauce, vinegar, MSG (if using), and sugar. Toss well for 1 minute on high heat.
- Garnish with the chopped green parts of the spring onions. Serve hot with your favorite Chinese rice.
Recipe Notes
Expert Tips for Perfect Chilli Paneer
- For extra crispy paneer, ensure your oil is hot before adding the cubes. Don't overcrowd the pan; fry in batches.
- Adjust the amount of green chilies and chili sauce to control the spiciness level according to your preference.
- If the sauce becomes too thick, add a little water to adjust the consistency.
- For a richer flavor, marinate the paneer in a mixture of soy sauce and ginger-garlic paste for 30 minutes before frying.
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Recipe Nutrition
Calories: 1525kcalCarbohydrates: 50gProtein: 17gFat: 142gSaturated Fat: 21gPolyunsaturated Fat: 36.3gMonounsaturated Fat: 72.6gSodium: 4560mgFiber: 3gSugar: 10g
Moumita Kundu Malla
Articles: 10
5 Comments
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I’m excited to try this recipe!
Such a flavorful dish! Can’t wait to taste it.
Looks so delectable! Thanks for posting.
Its hot…. but its really nice recipe and amazing pic. My mouth is watering.
This looks delightful! Thanks for the recipe.