Chilli Paneer – is a delicious and popular Indo Chinese recipe made with Chilli Sauce, Soy Sauce and Peppers.
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.
Heat Oil in pan and and Onion. Cook till golden brown.
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 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 tbsp Corn flour mixed with 2 tbsp 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.
Other Recipes you may enjoy:
Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese
Thai Sea Bass with Mango and Pepper Salad
** if you make this recipe, please comment/tag us. thankyou. xx.
Chilli Paneer
Chilli Paneer - is a delicious and popular Indo Chinese recipe made with Chilli Sauce, Soy Sauce and Peppers.
Ingredients
Paneer Cubes
- 2 tbsp Oil
- 200 grams Paneer Cut into 1 inch cubes
- 4 tbsp Corn Flour
Sauce
- 1 tsp 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 tbsp Sweet Chilli Sauce
- 3 tbsp Chilli Sauce
- 2 tbsp Dark Soy Sauce
- 1 tsp Honey
- ½ tsp Black Pepper
Topping (Optional)
- 1 Spring Onion Chopped finely
- 1 tbsp 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.
Recipe 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 tbsp Corn flour mixed with 2 tbsp 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.
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.
THankyou. Hope you enjoy!