X

chilli paneer dry recipe, how to make dry chilli paneer recipe

chilli paneer dry recipe with step by step pics – spicy and tasty indo chinese starter recipe of dry chili paneer.  i have also shared a restaurant style version of chilli paneer.

when we go out to dine in restaurants, along with the usual punjabi food, two indo chinese dishes that make an appearance on the table are veg manchurian and chili paneer. so no prizes for guessing that these are made at home too.

when i make paneer at home, then most of the times (when there is capsicum in the fridge :)) i make this dry chili paneer or chilli paneer gravy version. its best to use fresh paneer to make this dish. you can add less or more sauces (e.g. soy sauce or red chilli sauce) as per your requirement. you can also make the same recipe with tofu.

serve these dry chili paneer as starter snack or even roll them in chapatis and make a chili paneer wrap. this spicy paneer dish tastes best when served hot. instead of having them with veg fried rice, we have them with chapatis and it tastes yum.

few more spicy paneer recipes you can make are:

if you are looking for more indo chinese recipes then do check chilli mushroom, schezwan fried rice, burnt garlic fried rice, gobi manchurian, veg hakka noodles and veg spring rolls recipe.

dry chili paneer recipe below:

4.59 from 39 votes
print
dry chilli paneer recipe
prep time
20 mins
cook time
15 mins
total time
35 mins
 

chilli paneer dry recipe - spicy and tasty indo chinese starter recipe of dry chili paneer.

course: Snack, starter
cuisine: Indo Chinese
servings: 2 to 3
author: dassana amit
ingredients (1 cup = 250 ml)
for paneer marination:
  • 200 to 250 grams paneer (cottage cheese) - cubed
  • 2 tablespoon corn starch (also known as corn flour in india)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • 2 tablespoon sesame oil or any oil
  • salt as required
other ingredients for chilli paneer:
  • 1 medium onion, quartered and separated in squares
  • 1 small to medium capsicum, cut in squares (shimla mirch)
  • 1 inch ginger, finely chopped OR ½ tablespoon finely chopped ginger (adrak)
  • 7 to 9 small to medium garlic cloves, finely chopped OR ½ tablespoon finely chopped garlic (lahsun)
  • 3 to 4 green chilies, sliced vertically (hari mirch)
  • 1 tablespoon soy sauce
  • 1 teaspoon green chili sauce
  • 1 teaspoon sweet red chili sauce
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon crushed black pepper (kali mirch powder)
  • ¼ to ½ teaspoon sugar or add as required
  • 1 teaspoon chopped celery, chopped (optional)
  • 2 tablespoon water added in the leftover corn starch to give glaze
  • salt as required
how to make recipe
preparation for dry chilli paneer:
  1. pat dry 200 to 250 grams paneer first. then slice the paneer in cubes or rectangles. keep aside in a mixing bowl.
  2. then peel and finely chop 1 inch ginger and 7 to 9 medium garlic cloves.

  3. diagonally chop 3 to 4 green chilies. quarter 1 small to medium onion and remove all the layers. 

  4. slice 1 small to medium capsicum in squares. remove its seeds and pith (white part). keep the chopped veggies aside.

marinating and pan frying paneer:
  1. add 2 tbsp corn starch, 1/4 tsp red chili powder, 1/4 tsp black pepper powder and salt to the paneer cubes.
  2. gently mix without the breaking the cubes. or else you can shake the bowl and toss the paneer with the dry ingredients.
  3. heat 2 tbsp oil in a non stick pan or a well seasoned pan. when the oil is medium hot, place the paneer cubes in the pan. 

  4. when the base is slightly cooked, flip over and fry them. turn the paneer cubes gently and fry so that they are uniformly golden. you can also deep fry the paneer cubes if you want.

  5. fry them till golden and crisp. do not fry for a long time as then they harden and become dense.
  6. place the pan fried paneer cubes in a plate. keep aside.
  7. whilst the paneer cubes are getting fried, in the same bowl, in which we marinated the paneer cubes, there will be some leftover corn starch and spices. add 2 tbsp water to the bowl and mix well. 

  8. we will add this corn starch paste to give a glaze to the sauce.

  9. in another small bowl, add 1 tbsp soy sauce, 1 tsp green chili sauce, 1 tsp sweet red chili sauce, ¼ tsp red chili powder and ¼ tsp black pepper.
  10. with a spoon mix all the three sauces very well.
making chilli paneer:
  1. in the same pan, after we finish frying the paneer, add the finely chopped ginger-garlic and green chilies. stir.
  2. then add the onion and capsicum squares. if using celery, you can add 1 tsp chopped celery at this step.
  3. on a medium flame, stir fry till the edges of the onions and capsicum get cooked or become light browned.
  4. add the mixed sauces.
  5. then add little salt and sugar. go easy on the salt as the sauces already have a salt in them. stir very well.
  6. now add the corn starch paste. stir again very well. do check the taste and add some soy sauce or chili sauces or sugar or salt if required.
  7. add the pan fried paneer cubes. stir and mix the paneer cubes with the rest of the sauce.
  8. you can garnish chilli paneer with some coriander leaves or chopped celery or spring onion greens before serving. 

  9. serve chili paneer hot. this spicy paneer dish tastes best when served hot.


how to prepare chili paneer dry recipe:

1. pat dry 200 to 250 grams paneer first. then slice the paneer in cubes or rectangles. keep aside in a mixing bowl. if using frozen paneer, then keep them soaked in hot water for some minutes before slicing.

2. peel and finely chop 1 inch ginger and 7 to 9 medium garlic cloves. diagonally chop 3 to 4 green chilies. quarter 1 small to medium onion and remove all the layers. slice 1 small to medium capsicum in squares. remove its seeds and pith (white part). keep the chopped veggies aside. instead of onions you can also use spring onions (scallions).

3. add 2 tbsp corn starch, ¼ tsp red chili powder, ¼ tsp black pepper powder and salt to the paneer cubes.

4. gently mix without the breaking the cubes. or else you can shake the bowl and toss the paneer with the dry ingredients. if there is some moisture in the paneer, the corn starch will become sticky. but still no issues as the paneer can be still fried 🙂

5. heat 2 tbsp oil in a non stick pan or a well seasoned pan. when the oil is medium hot, place the paneer cubes in the pan.

6. when the base is slightly cooked, flip over and fry the other side.

7. turn them gently and fry so that they are uniformly golden. you can also deep fry the paneer cubes if you want.

8. fry them till golden and crisp. do not over fry as then they harden.

9. place the pan fried paneer cubes in a plate. keep aside.

10. whilst the paneer cubes are getting fried, do the following. in the same bowl, in which we marinated the paneer cubes, there will be some leftover corn starch and spices. add 2 tbsp water to the bowl

11. mix very well. we will add this corn starch paste to give a glaze to the sauce.

11. in another small bowl, add 1 tbsp soy sauce, 1 tsp green chili sauce, 1 tsp sweet red chili sauce, ¼ tsp red chili powder and ¼ tsp black pepper.

12. with a spoon mix all the three sauces very well.

13. in the same pan, after we finish frying the paneer, add the finely chopped ginger-garlic and green chilies. stir.

14. then add the onion and capsicum squares. if using celery, you can add 1 tsp chopped celery at this step.

15. on a medium flame, stir fry till the edges of the onions and capsicum get cooked or become light browned.

16. add the mixed sauces.

17. then add little salt and sugar. go easy on the salt as the sauces already have salt in them.

17. stir very well.

18. now add the corn starch paste.

19. stir again very well. do check the taste and add some soy sauce or chili sauces or red chili powder or sugar or salt if required.

20. add the pan fried paneer cubes.

21. stir and mix the paneer cubes with the rest of the sauce so that the sauce coats the paneer cubes evenly.

22. here’s the dry chili paneer done and ready to be served.

23. you can garnish with some coriander leaves or chopped celery or spring onion greens before serving. serve chili paneer hot. this spicy paneer dish tastes best when served hot.




SUBSCRIBE TO OUR YOUTUBE CHANNEL

Sharing is Caring!

This post was last modified on November 13, 2017, 5:50 pm

    Categories Indian Street FoodIndo-Chinese RecipesPopular Indian RecipesStarters & Snacks Recipes