chilli paneer gravy recipe with step by step photos – chilli paneer gravy is one of the most sought after indo chinese 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:
- dry chilli paneer
- chilli paneer – restaurant style semi dry version.
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.
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
INGREDIENTS FOR chilli paneer gravy
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.
RECIPE TIPS
- to make the chilli paneer gravy or sauce more thick, add some more cornflour paste.
- if the gravy has become too thick, then add some veg stock or water to thin it down.
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.
2: shallow fry or pan fry the paneer cubes. the corn flour coating gives a nice white color to the paneer.
3: drain on kitchen paper tissues.
making chilli paneer gravy
4: heat sesame oil and stir fry the spring onions till transparent.
5: add the chopped ginger, garlic. stir fry till the raw aroma of these disappears.
6: now add the capsicum and green chilies.
7: stir fry these.
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.
9: add veg stock or water along with some fresh or dry celery. i have added dry celery (sun dried at home)
10: add soy sauce, salt, sugar and simmer.
11: add corn starch paste to thicken the gravy.
12: i also felt that i needed to add some red chilli powder as well. so here goes the red chilli powder.
13: simmer till the corn starch gets cooked and the gravy is thickened. then add vinegar and the fried paneer cubes.
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.
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.
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 lot
Can I use gram flour instead of corn?
you can use gram flour, but the taste will be different.
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.
sukanya, yes you can use arrowroot powder.
Super recipes all are delicious and very mouthwatering one’s.
All your recipes are healthy. 😍👌👌👌🙏
Thanks Shishirdube for your positive feedback on recipes.
It’s really fabuleus dish.I love paneer soo much.
thanks saraswati.
Very delicious chili paneer gravy.thank u for sharing chili paneer
welcome deepa.
Awesome…very helpful for making it
thanks ritu 🙂 for positive views.
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.
pleased to know this sonali thanks for positive feedback.
Can we add tomato and chilli sauce also
yes you can add tomato and chilli sauce. but don’t add too much of tomato sauce, then the gravy becomes sweet. just add a bit.
Awesome
awesome fantastic dish – made it for my wife this morning and she loved it – thank you so much from Canada 🙂
thankyou kay for trying them 🙂 and glad to know your wife loved it.
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!
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.
Thankyou so much for thisspecial and easy to cook dish
I totally enjoyed it with my hubby
pleased to know this annu 🙂 and thankyou.
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.
welcome sarah. glad to know this. sometime the software does not work properly. thanks for sharing this positive feedback and for your rating.
Hello!
After frying paneer into golden red colour, paneer has become hard.
How to make softer paneer
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.
Its vry esy 2 make n so tsty..ymeee
thanks abhilasha
Its soooo testy and easy to make thanks
welcome reena