chilli paneer gravy recipe, how to make chilli paneer gravy

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

chilli paneer gravy recipe

this spicy 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. if you want to make the dry version or semi-dry version then kindly check this:

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

now an indo chinese recipe of chilli paneer gravy with naan is a unusual 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.

few more paneer recipes for you!

chilli paneer gravy

4.44 from 16 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:main course
Cuisine:indo chinese
Calories: 672kcal
Servings (change the number to scale):2 to 3
chilli paneer gravy recipe
a spicy and saucy indo chinese recipe of chilli paneer (cottage cheese)

INGREDIENTS FOR chilli paneer gravy

(1 CUP = 250 ML)

for frying the paneer

  • 200 grams paneer (cottage cheese)
  • ½ teaspoon black pepper powder or crushed pepper (kali mirch powder)
  • 2 tablespoon corn flour (corn starch)
  • salt as required
  • oil for frying paneer as required

for chilli paneer gravy (sauce)

  • 1 tablespoon soya sauce
  • ½ tablespoon chopped celery OR 2 teaspoon dry celery
  • 2 crushed schezuan pepper
  • ¼ cup chopped spring onions (scallions) - reserve some greens for garnishing
  • ½ tablespoon chopped ginger-garlic
  • 4 to 5 green chilies
  • ¼ cup sliced capsicum (bell pepper or shimla mirch)
  • ½ teaspoon vinegar
  • ¾ to 1 cup veg stock or water
  • ½ teaspoon black pepper powder or crushed black pepper (kali mirch powder)
  • 2 tablespoon sesame oil
  • 1 tablespoon corn flour dissolved in 2 tablespoon water - for the corn flour paste
  • salt as required
  • sugar as required

HOW TO MAKE chilli paneer gravy

frying paneer

  • mix the paneer with black pepper powder, salt and corn flour.
  • shallow or deep fry till done.
  • don't overfry as the paneer might become hard.
  • since we coat cornflour you won't be seeing the paneer as browned.
  • so don't keep on frying to make it golden brown. the paneer will become hard.

making chilli paneer gravy

  • heat sesame oil. now add the spring onions/scallions and stir fry till they become transparent.
  • add the ginger-garlic and stir fry till the raw smell disappears.
  • add the capsicum and green chilies and stir fry till the capsicum is half cooked.
  • add black pepper & crushed schezuan pepper. pour the veg stock or water. add celery and stir.
  • add soy sauce, sugar, black pepper, red chilli powder and salt. simmer.
  • add cornflour paste. stir well and let the sauce thicken.
  • add the fried paneer cubes and simmer them in the sauce for 1-2 minutes.
  • garnish chilli paneer gravy with spring onion greens and serve chilli paneer hot with veg fried rice.


  1. to make the chilli paneer gravy or sauce more thick, add some more cornflour paste.
  2. if the gravy has become too thick, then add some veg stock or water to thin it down.
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preparation to make chilli paneer gravy 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 for chilli paneer recipe

3: drain on kitchen paper tissues.

fried paneer for chilli paneer recipe

making chilli paneer gravy

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

fry onions for chilli paneer gravy recipe

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

add garlic to chilli paneer gravy recipe

6: now add the capsicum and green chilies.

add chilles to chilli paneer curry recipe

7: stir fry these.

making chilli paneer gravy recipe

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 to make chilli paneer recipe

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.

soy sauce to make chilli paneer recipe

11:  add corn starch paste to thicken the gravy.

corn paste to make chilli paneer recipe

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

red chilli to make chilli paneer recipe

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

chilli paneer recipe preparation

14: lastly simmer chilli paneer gravy for 1-2 minutes. don’t simmer for long as then the paneer cubes can get hard or chewy.

recipe of chilli paneer gravy

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

chilli paneer recipe, chili pnaeer gravy recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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86 comments/reviews

  1. Mam am ur one of the old follower ,i jus love ur recepies well explained,helpfull for beiginners ur step by step pics really helps a lot ,hearty thanks have a happy n healthy life, thanks a lot5 stars

  2. hello dassana,
    I have one question, can I use arrowroot powder in place of corn starch or corn flour.
    I want to make this dish on my father’s b’day.
    regards.5 stars

  3. Super recipes all are delicious and very mouthwatering one’s.
    All your recipes are healthy. 😍👌👌👌🙏

  4. Thanks. I made chilly paneer today n added 1 tspn tomato ketchup. it was very tasty n every body liked it. Especially my brother, father and mom really appreciate me.

  5. awesome fantastic dish – made it for my wife this morning and she loved it – thank you so much from Canada 🙂5 stars

  6. Hi Dassana,

    I made chilli paneer to go with fried rice (as mentioned in your site). However, the pungent quotient was a bit high. Next time, shall avoid chilli powder.

    Quick, easy and tasty recipe though 🙂

    Thanks!3 stars

    • thanks sulekha. the heat or pungent quotient is relative to taste. for some people even a bit of chilies or chili powder, becomes too much spicy or hot. this also depends on the kind of chili powder we use. if you use a mild chili powder, then you won’t feel it to be spicy. next time you can add less chilies, both the green chilies and red chili powder, so that is suits you and your family member.