chilli paneer recipe, how to make chilli paneer | chilli paneer gravy

chilli paneer

chilli paneer recipe with step by step photos – one of the most sought after indo chinese recipe.

chilli paneer is one of my favorite recipe too. i have to admit that i was never a huge fan of paneer. but one paneer dish that i really loved was chilli paneer. i remember going to any restaurant for dinner and without fail i would order chilli paneer with some naan or tandoori rotis.

here is my version of making this famous indo chinese recipe at home. this is a not a dry recipe of chilli paneer but the gravy version. dry chilli paneer recipe will be posted in some time. few more similar recipes are chilli mushroom dry, chilli mushroom gravychilli baby corn dry and chilli baby corn gravy.

i used home made paneer to make the spicy chilli paneer. you can also use good quality store brought paneer.

i generally don’t add msg – mono sodium gluatamate or chinese salt to any of the indo chinese recipes i make at home. so the taste will be not restaurant style or like the chinese food we get at the chinese food stalls in india. nevertheless they are healthier and nutritious.


chilli paneer recipe

i made this chilli paneer for hubby as he loves paneer dishes. chilli paneer is also hubb’s fav dish.

now an indo chinese recipe of chilli paneer with naan is a unsual combo. but let me tell you it is a made for each other combo. when you dunk the naan in the umami & spicy gravy, take a bit of the green chilies and the soft succulent paneer in the naan and have it… you will know why their combo is awesome.

lets begin step by step chilli paneer recipe:

1: in a bowl take the cornflour and salt. toss the paneer pieces in this mixture well so that the cornflour coats the paneer cubes well.

paneer pieces for chilli paneer recipe

2: shallow fry or pan fry the paneer cubes. the corn flour coating gives a nice white color to the paneer.

frying paneer

3: drain on kitchen paper tissues.

fried paneer for chilli paneer recipe

4: heat sesame oil and stir fry the spring onions till transparent.

fry onions for chilli paneer

5: add the chopped ginger, garlic. stir fry till the raw aroma of these disappear.

add garlic to chilli paneer recipe

6: now add the capsicum and green chilies.

add chilles to chilli paneer gravy

7: stir fry these.

fry chilli paneer gravy

8: stir fry till the capsicum is almost half cooked and add black pepper & crushed schezuan pepper. if you don’t have schezuan pepper, then just don’t add.

stir chilli paneer gravy

9: add veg stock or water along with some fresh or dry celery. i have added dry celery (sun dried at home)

chilli paneer recipe gravy

10: add soy sauce, salt, sugar and simmer.

add soy sauce to chilli paneer

11:  add corn starch paste to thicken the gravy.

add corn paste to chilli paneer

12: i also felt that i needed to add some red chilli powder as well. so here goes the red chilli powder.

add red chilli to chilli paneer recipe

13: simmer till the corn starch gets cooked and the gravy is thickened. add vinegar and the fried paneer cubes.

chilli paneer recipe preparation

14: lastly simmer for 1-2 minutes…

recipe of chilli paneer

15: serve the chilli paneer garnished with scallion greens with fried rice or naan. i served the chilli paneer with veg fried rice.

chilli paneer with veg fried rice

if you are looking for more indo chinese recipes then do check mushroom manchuriangobi manchuriansweet corn soupbaby corn manchurian, veg chowmein and veg manchurian.

chilli paneer recipe details below:

4.4 from 11 reviews
chilli paneer | indo chinese recipe
a spicy and saucy indo chinese recipe of chilli paneer (cottage cheese)
CUISINE: indo chinese
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for frying the paneer:
  • 200 gms paneer/cottage cheese
  • ½ tsp black pepper powder or crushed pepper
  • 2 tbsp corn flour/corn starch
  • salt as required
for the sauce
  • 1 tbsp soya sauce
  • ½ tbsp chopped celery or 2 tsp dry celery
  • 2 crushed schezuan pepper
  • ¼ cup chopped spring onions/scallions (reserve some greens for garnishing)
  • ½ tbsp chopped ginger-garlic
  • 4-5 green chilies
  • ¼ cup sliced capsicum
  • ½ tsp vinegar
  • ¾ to 1 cup veg stock or water
  • ½ tsp black pepper powder or crushed black pepper
  • 2 tbsp sesame oil
  • 1 tbsp corn flour dissolved in 2 tbsp water - for the corn flour paste
  • salt and sugar as required
frying the paneer:
  1. mix the paneer with black pepper powder, salt and corn flour.
  2. shallow or deep fry till done.
  3. don't overfry as the paneer might become hard.
  4. since we coat cornflour you won't be seeing the paneer as browned.
  5. so don't keep on frying to make it golden brown. the paneer will become hard.
preparing the sauce:
  1. heat sesame oil. now add the spring onions/scallions and stir fry till they become transparent.
  2. add the ginger-garlic and stir fry till the raw smell disappears.
  3. add the capsicum and green chilies and stir fry till the capsicum is half cooked.
  4. add black pepper & crushed schezuan pepper. pour the veg stock or water. add celery and stir.
  5. add soy sauce, sugar, black pepper, red chilli powder and salt. simmer.
  6. add cornflour paste. stir well and let the sauce thicken.
  7. add the fried paneer cubes and simmer them in the sauce for 1-2 minutes.
  8. garnish chilli paneer with spring onion greens and serve chilli paneer hot with veg fried rice.
to make the sauce more thick, add some more cornflour paste.
if the sauce has become too thick, then add some veg stock or water to thin it down.

{ 62 Responses }

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  1. Sarah Diamandis says

    Would like to give this 5 stars – 10 even but the page will only show 4.
    So very delicious, we devoured it in minutes and could have gone again! Will become a regular dish in this household. Thank you.

  2. vivek kommera says


    After frying paneer into golden red colour, paneer has become hard.

    How to make softer paneer

    • says

      if the paneer are fried too much, they become hard. a tip is to soak the fried paneer cubes in warm water for 5 minutes. then remove them and slightly squeeze them and add them to the gravy or sauce.

  3. KANU says

    Your way of cooking is really very easy and the method you choose to tell the recipe will also get positive comments. I am gonna try this tonight for sure. Thank you. (Hope my hubby likes it too).

  4. RJ says


    Tried ur recipe . Everybody loved it :)
    Wanted to ask 1 thing- do you recommend chinese sauces of particular brand coz mine dont really have much taste! !

  5. parul mohta says

    Wonderful recipe….I was thinking of making it for my daughter’s bday party. What preparations can I do in advance ?

  6. Parth Deshmukh says

    hey! Thanks for such an Awesome Recipe! This was my first biggest dish ever made! For the Account I’m 17!
    Everybody at my place loved it!!!
    Thank you Very Much Again!!!!

  7. aarti says

    I am a big fan of your website and decided to try the chilli paneer. The problem was no matter how much cornflour i added the consistency of the gravy remained same. What do you think went wrong during the preparation? I use olive oil instead of sesame oil.

    • says

      thanks aarti. you added cornflour or corn starch. corn starch is white in color. in india corn starch is called as corn flour, so i have to use this word in the recipes. whereas corn flour is yellow in color and in india we call it maize flour or makki ka atta. it has got nothing to do with oil.

  8. Neha says

    Hi, your recipe looks awesome. I am thinking of making it as my husband is fond of Indian Chinese but can I fry the paneer and freeze it and use later to make chili paneer as and when he demands for his fav food

  9. parul says

    Ur dish is awesome dassana….bt I hav a very stupid ques to ask that what is celery and instead of using spring onions can we use onions simple….??

    • says

      hi parul. celery is a herb that is used in european and chinese cooking. like how we use coriander and mint in indian food. in the same way herbs like celery, parsley, basil, rosemary, thyme etc are used in world cuisine. the celery stem is used and not the leaves. here’s a lot of info on celery –

      you can use onions instead of spring onions. in fact even in restaurants, they add onions instead of spring onions. just skip the celery if you don’t have it.

    • says

      prashanth, for dry chilli paneer you don’t need to add corn flour paste and water. after you add the paneer to the fried chilies and onions, just sprinkle little bit of corn flour and add stir for a couple of minutes. this will give a glaze and smoothness to the paneer. you can also sprinkle some drops of water and saute for a couple of minutes.

  10. anita says

    Tried your recipe for chilli paneer. The step by step method made it so much easy and simple to cook and the dish came out perfect. Thank you.

  11. honey says

    this might sound stupid but i always wonder what is the difference in paneer manchurian and chilli paneer. they are almost identical when i see the recipes.

    • says

      there is a difference in what i have seen in the way these two dishes are prepared. in chilli paneer, there are a lot of green chillies added as compared to the paneer manchurian. also in manchurian, tomato sauce is added which is not added in chilli paneer.

  12. says

    this is in my list for long time but don’t get chance to make it soon. this looks really delicious. I am not big fan of indo chinese but my hubby is. So now i have to make it for him.