• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact Us
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact Us
×
Home » Recipes

Published: Feb 28, 2018. Post Updated: Apr 15, 2024

Home » Recipes

Chilli Paneer

Sharing is caring!

72 shares
Jump to Recipe Print Recipe

Chilli Paneer - is a delicious and popular Indo Chinese recipe made with Chilli Sauce, Soy Sauce and Peppers.

Chilli Paneer with peppers in a black bowl

Chilli Paneer

This is one of the most popular Indo Chinese recipes that I know of. Everybody loves a bit of Chilli Paneer.

I remember going to India as a child many years ago and discovering all these wonderful Indo Chinese dishes and being blown away by the flavours. Nowadays it is available pretty much everywhere in the UK and there are restaurants that specifically just serve Indo Chinese food. It is the best fusion food!

There are 2 popular versions of Chilli Paneer - One  is a dry version and is the one I like and there is one that is more curry like.

Chilli Paneer is lovely served with Hakka Noodles or Egg Fried Rice. 

How to make Chilli Paneer

Chilli Paneer is a reallllly quick recipe to make. 

Coat Paneer in Corn Flour and fry for 2 minutes each side. Paneer does splatter so be careful. Remove and set aside.

Paneer coated in corn flour in bowl

Paneer frying in pan

Heat Oil in pan and and Onion. Cook till golden brown.

Chopped onions added to pan

Add Garlic, Ginger and Green Chilli and saute for 2 minutes.

Garlic, Ginger and Green Chilli added to pan

Add Green Peppers and cook for 5 minutes.

Peppers added to pan

Stir in Sweet Chilli Sauce, Sriracha, Dark Soy Sauce, Honey and Black Pepper.

Saute for 1 minute and remove from heat.

Add Paneer and stir through.

Top with Spring Onions and Sesame Seeds if using.

Serving Suggestions for Chilli Paneer

This can be served as a starter, a side or as a main course with rice or noodles.

Top Tips & Variations 

Oil - I like to use toasted Sesame Oil or Sesame Oil in this recipe. You can use whatever oil you have to hand that has a high smoke point and isn't too strongly flavoured.

Paneer - Make sure you buy a hard Paneer. Soft Paneer is more difficult to fry. Be careful when frying as Paneer does splatter.

Batter - Most people make a batter with Plain Flour, Corn Flour and Water (Sometimes seasonings too) and then fry the Paneer. I have found that it is better to just coat the Paneer in Corn Flour and fry it that way. It remains nice and crisp on the outside and soft in the middle.

Sauces - You can use whatever Chilli sauces you like. I like Sriracha and Sweet Chilli Sauce. Many people also use Ketchup but I HATE ketchup so avoid it. 

Onions - I use a red onion, spring onions or white onion as the base in this recipe. Basically whatever I have in at the time. Spring Onions are great on top too. 

Sesame Seeds - A sprinkling of Sesame Seeds works really well in this recipe.

Corn Flour - You can add a slurry of 1 tablespoon Corn flour mixed with 2 tablespoon Water at the end if your sauce isn't thick. The sauce should be almost gelatinous.

Storage Instructions

Paneer keeps well in the fridge in an airtight container for up to a day. It is best to eat it fresh and whilst it is hot though. 

To reheat, add a splash of water to the pan and reheat on a very low flame until warmed through.

I wouldn't recommend freezing it.

Chilli Paneer with Peppers in a white bowl, topped with spring onions

Other Recipes you may enjoy:

Hakka Noodles

Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese

** if you make this recipe, please comment/tag us. thankyou. xx.

 
Chilli Paneer with peppers in a black bowl

Chilli Paneer

Safira
Chilli Paneer - is a delicious and popular Indo Chinese recipe made with Chilli Sauce, Soy Sauce and Peppers.
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 22 minutes mins
Total Time 22 minutes mins
Course Dinner
Cuisine Indian
Servings 4 as a Side
Calories 323 kcal

Ingredients
  

Paneer Cubes

  • 2 tablespoon Oil
  • 200 grams Paneer Cut into 1 inch cubes
  • 4 tablespoon Corn Flour

Sauce

  • 1 teaspoon Oil
  • 1 small Onion Diced (Red, white)
  • 4 cloves Garlic crushed
  • 1 inch Ginger crushed
  • 1 Green Chilli Finely sliced (optional)
  • 1 Green Pepper Cut into 1 inch cubes
  • 1 tablespoon Sweet Chilli Sauce
  • 3 tablespoon Chilli Sauce
  • 2 tablespoon Dark Soy Sauce
  • 1 teaspoon Honey
  • ½ teaspoon Black Pepper

Topping (Optional)

  • 1 Spring Onion Chopped finely
  • 1 tablespoon Sesame Seeds

Instructions
 

  • Heat Oil in pan. Coat Paneer in Corn Flour and fry for 2 minutes each side. Remove and set aside.
  • In the same pan, add oil and once hot add Onion. Cook till golden brown. Around 10 - 12 minutes.
  • Add Garlic, Ginger and Green Chilli and saute for 2 minutes.
  • Add Green Peppers and cook for 5 minutes.
  • Stir in Sweet Chilli Sauce, Sriracha, Dark Soy Sauce, Honey and Black Pepper. Saute for 1 minute and Paneer and remove from heat.
  • Top with Spring Onions and Sesame Seeds if using.

Notes

Serving Suggestions for Chilli Paneer

This can be served as a starter, a side or as a main course with rice or noodles.

Top Tips & Variations 

Oil - I like to use toasted Sesame Oil or Sesame Oil in this recipe. You can use whatever oil you have to hand that has a high smoke point and isn't too strongly flavoured.
Paneer - Make sure you buy a hard Paneer. Soft Paneer is more difficult to fry. Be careful when frying as Paneer does splatter.
Batter - Most people make a batter with Plain Flour, Corn Flour and Water (Sometimes seasonings too) and then fry the Paneer. I have found that it is better to just coat the Paneer in Corn Flour and fry it that way. It remains nice and crisp on the outside and soft in the middle.
Sauces - You can use whatever Chilli sauces you like. I like Sriracha and Sweet Chilli Sauce. Many people also use Ketchup but I HATE ketchup so avoid it. 
Onions - I use a red onion, spring onions or white onion as the base in this recipe. Basically whatever I have in at the time. Spring Onions are great on top too. 
Sesame Seeds - A sprinkling of Sesame Seeds works really well in this recipe.
Corn Flour - You can add a slurry of 1 tablespoon Corn flour mixed with 2 tablespoon Water at the end if your sauce isn't thick. The sauce should be almost gelatinous.

Storage Instructions

Paneer keeps well in the fridge in an airtight container for up to a day. It is best to eat it fresh and whilst it is hot though. 
To reheat, add a splash of water to the pan and reheat on a very low flame until warmed through.
I wouldn't recommend freezing it.

Nutrition

Calories: 323kcalCarbohydrates: 24gProtein: 8gFat: 22gSaturated Fat: 8gCholesterol: 33mgSodium: 224mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 140IUVitamin C: 28mgCalcium: 274mgIron: 1mg
Keyword Chilli Paneer, Indian Street Food, Indo Chinese
Tried this recipe?Let us know how it was!

 

More Recipes

  • CHicken and Potatoes in tin
    Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata

  • Dubai Chocolate Brownies on bakigng paper
    Viral Dubai Pistachio Chocolate Brownies
  • Cold Milk Baklava with Milk in a plate
    Cold Milk Baklava (Soguk Baklava)
  • Cooked Lamb Curry with Potatoes in pot
    Aloo Gosht – Traditional Pakistani Lamb & Potato Curry

Reader Interactions

Comments

    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Robotance says

    July 28, 2018 at 11:02 am

    5 stars
    The recipe sounds relatively easy to cook and appears delicious. Certainly planning to try this on my weekends. Thank you for sharing. You have made a wonderful creation by bringing the Paneer and chilies together.

    Reply
    • Safira says

      July 30, 2018 at 10:30 am

      THankyou. Hope you enjoy!

      Reply

Primary Sidebar

Picture of site owner Safira

hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

More about me →

Recipes

Footer

About

  • About
  • Privacy Policy

Browse Recipes

  • Recipes

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Tiffin and Tea

72 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.