Tasty Chilli Paneer Recipe
Make Delicious Indo-Chinese Chilli Paneer Recipe And Spruce Up your Dinner Table
Chilli paneer is among Indo-Chinese cuisine's most popular dishes and a vegetarian version of chilli chicken. Chilli paneer is known for its mouth-watering taste. Its spicy, sour, and sweet flavour make it a toothsome food for Indians. You can prepare the chilli paneer recipe in many ways, including the dry, semi-dry, and gravy versions.
No matter which you make, the paneer chilli dry recipe and the chilli paneer gravy recipe are similar in some ways, and the only difference is in how much you cook the sauce. So, let’s delve into making one of the delicious chilli paneer recipes by using the easily available chilli paneer ingredients. And trust us, this recipe is way better than what you are served in fancy restaurants!
Create Lip-Smacking Chilli Paneer in Simple Steps!
Step 1: Prepare and Fry the Paneer
The first thing to start with in the chilli paneer recipe is preparing your paneer. Follow the points below to prepare and fry your paneer the best way.
- Take three tablespoons of all-purpose flour and two tablespoons of cornstarch in a bowl.
- Then add ½ teaspoon of garlic paste and ½ teaspoon of ginger paste.
- In the same bowl, add ¼ teaspoon of Kashmiri red chilli powder, along with ¼ teaspoon of black pepper powder or crushed black peppers.
- Add salt according to your taste and the ¼ cup of water as needed. Mix the ingredients with a spoon or wired whisk to make a smooth batter of medium consistency, ensure it has no lumps.
- Once you finish whisking, coat your paneer cubes with this batter.
- Put 3 tablespoons of oil in a skillet or frying pan.
- Wait for the oil to heat up, and once it is at the right temperature, start putting the paneer cubes in the oil. Deep fry the cubes on medium heat until they become golden brown and crispy.
PRO TIP: Ensure the paneer cubes are not overcooked, or else they will become chewy. Once you get the desired colour, put all the cubes on paper towels and keep them aside.
Step 2: Make Chilli Sauce
Chilli sauce is among the most important elements of the chilli paneer recipe, and you must get it right to make the most delectable chilli paneer. Follow the instructions below to make some of the best chilli sauce.
- Add oil to the pan, or make your sauce using the same oil, if left in the pan.
- Add 2-3 green chillies sliced or slit, 2 teaspoons of finely chopped garlic, and 2 teaspoons of finely chopped ginger.
- Stir fry these chilli paneer ingredients for 30 seconds on medium to high heat.
- Once the ingredients become fragrant, add around ⅓ cup of chopped scallions or spring onions and stir that for a minute or two.
- Next, add around ½ cup of sliced capsicum and cook slightly for 3-4 minutes.
- Reduce the heat, then add ½ teaspoon of sweet paprika or Kashmiri red chilli powder and 2 teaspoons of soy sauce.
- After this, add a teaspoon of red chilli sauce, it will hold your sauce together.
- Lastly, add around ⅔ or ½ cup of water, mix well, and let the sauce simmer on medium-high or medium heat.
PRO TIP: Add a teaspoon of red chilli powder to the sauce to increase the sauce's spiciness.
Step 3: Prepare Chilli Paneer
At this point, you have both your paneer and sauce prepared. Now comes the final step, it’s time for the real fun. It’s time to combine chilli paneer, that is, chilli sauce and paneer, to make the perfect dish. Follow the instructions below.
- First, put a tablespoon of cornstarch in a small bowl and then add 2-3 tablespoons of water into the powder to dissolve the starch into a paste or slurry.
- Mix the cornstarch to ensure no lumps, and add the starch paste or slurry into the sauce.
- Upon adding the slurry, mix all the ingredients well. Ensure there are no lumps. Add 1 or ½ teaspoon of sugar according to taste.
- Simmer to thicken the sauce consistency.
- Finally, taste your sauce to check the salt level and adjust it per your preference.
- Mix the sauce with the paneer cubes gently and turn off the heat.
- Add ½ or ¼ teaspoon of white or rice vinegar to make the chilli paneer slightly tangy.
- Add 3-2 tablespoons of chopped cilantro or spring onions, then mix well.
You can serve this restaurant-style Indo-Chinese chilli paneer by pairing it with some noodles or fried rice recipes.
Chilli paneer makes for a great combination with any other dish. Whether you pair it with Hakka noodles, fried rice, or even roomali roti, chilli paneer is the definition of finger-licking good. You can even try this recipe using homemade paneer to get the ultimate juicy flavour. However, you can even use frozen paneer for this, soak it up in hot water for some time before you use it to cook to get the best results.
Frequently Asked Questions (FAQs)
- How can I serve dry chilli paneer?
Dry chilli paneer can be eaten on its own or as an appetizer. You can even make a roll with it by wrapping it in a roti for a handheld snack.
- What alternative can I use instead of the cornflour in the recipe?
Instead of cornflour, you can use arrowroot flour, tapioca, or potato starch. These alternatives will give your sauce almost the same consistency as cornflour.
- Can I make chilli paneer ahead of time and eat it later on?
Generally, it's better to serve chilli paneer hot as soon as it is made, but if you have leftovers, you can store the dish for a day or two in your refrigerator. However, your paneer will not be as crispy if you eat it at a later date.