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

by dassana amit updated January 2, 2014

chilli paneer: indo chinese chilli paneer recipe

chilli paneer - 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.

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.

now my vegan eating does make me miss chilli paneer. of course i can make it with tofu, but i get very bad tofu here… so i will have to make my own tofu to make a vegan version of chili paneer.

chilli paneer recipe

i made this chilli paneer for hubby as i don’t want to deprive him of eating his favorite paneer. he loves paneer dishes. chilli paneer is also hubb’s fav dish.

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.

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.

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 and Veg Manchurian.

chilli paneer recipe details below:

4.7 from 3 reviews

chilli paneer | indo chinese recipe
Prep time
Cook time
Total time
a spicy and saucy indo chinese recipe of chilli paneer (cottage cheese)
Recipe type: main
Cuisine: indo chinese
Serves: 2-3
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.

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{ 30 comments… read them below or add one }

aarti April 5, 2014 1

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.


dassana amit April 13, 2014 2

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.


shaheen January 17, 2014 3

It was awsome thnx for the recipe:)


dassana amit January 17, 2014 4

welcome shaheen


Neha December 11, 2013 5

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


dassana amit December 11, 2013 6

you can fry the paneer and freeze them. but just fry the paneer without the cornflour marination.


Shobana Vijay October 22, 2013 7

Thanks for sharing.I tried with chilli chicken but not with paneer.


dassana October 22, 2013 8

welcome shobana


Raju Gore October 22, 2013 9

Yaaaa yummy chilli paneer and very easy to make view simple decisive method explained.


parul October 5, 2013 10

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….??


dassana October 5, 2013 11

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.


prashanth August 13, 2013 12

Thanks for the detailed recipe.:) how to make dry chilli paneer?


dassana August 13, 2013 13

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.


anita June 20, 2013 14

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.


dassana June 20, 2013 15

thanks and welcome anita.


PRITY KUMARI November 5, 2012 16

Ur awesome illustration made my cooking yry easy…thanks:)


dassana November 5, 2012 17

thanks prity


Jen @ Savory Simple November 5, 2012 18

All of the recipes on your blog sound so wonderful!


dassana November 5, 2012 19

thanks jen.


Asmita October 29, 2012 20

Hi dassana,
Your chilli paneer is making me hungry! It looks amazing!


subhashini October 28, 2012 21

First time in your space. Went through it. OMG very nice collection of dishes. Following you


dassana October 29, 2012 22

thanks :-)


honey October 26, 2012 23

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.


dassana October 27, 2012 24

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.


honey October 29, 2012 25

then i am in love with chilli paneer :)


Sharmilee October 26, 2012 26

Love this saucy version…looks yummy


Your Cookery Book October 26, 2012 27

Looks delicious. Looking forward for your fried rice recipe.


Vimitha October 26, 2012 28

Love indo chinese food. Looks so tempting


prathibha October 26, 2012 29

I just love this..nice combination


Kanan October 26, 2012 30

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.