Chilli Paneer is one of the most loved Indo-Chinese starters, known for its perfect balance of crispy paneer cubes, spicy sauces, and aromatic seasonings. Whether served as a starter, side dish, or a main course with fried rice or noodles, this dish never fails to impress. The combination of crunchy paneer and bold flavors of garlic, soy, and chillies makes it a crowd favorite. The best part? You can easily recreate restaurant-style Chilli Paneer at home with simple ingredients and a few smart tips.
In this detailed 1000-word guide, you’ll learn how to make both dry and gravy versions of Chilli Paneer, along with expert tips, variations, serving ideas, and storage suggestions.
What is Chilli Paneer?
Chilli Paneer is a fusion dish from Indo-Chinese cuisine that features paneer cubes coated in a light batter, shallow-fried or deep-fried, and then tossed in a spicy, tangy stir-fry made with soy sauce, vinegar, chilli sauce, capsicum, and onions.
There are three popular versions:
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Dry Chilli Paneer – served as a starter;
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Semi-Gravy – thicker sauce, perfect with fried rice;
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Gravy Chilli Paneer – ideal as a main course with noodles or roti.
This recipe covers dry and gravy, so you can choose what suits your menu.
Ingredients Needed
For Paneer Frying:
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250–300g paneer (cut into medium cubes)
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3 tbsp cornflour
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2 tbsp all-purpose flour (maida)
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½ tsp black pepper
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Salt to taste
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Water (as required to make a thick batter)
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Oil for frying
For Stir-Fry Sauce:
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1 tbsp oil
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1 tbsp finely chopped garlic
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1 tsp finely chopped ginger
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2–3 green chillies, slit
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1 medium onion (diced into squares)
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1 medium capsicum (any color)
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1 tbsp soy sauce
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1 tbsp chilli sauce
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1 tbsp tomato ketchup
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1 tbsp vinegar
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½ tsp black pepper
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Salt to taste
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½ cup water
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1 tsp cornflour mixed with 2 tbsp water (for slurry – only for gravy version)
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Spring onions for garnish
How to Make Crispy Chilli Paneer (Step-by-Step)
Step 1: Prepare the Batter
In a mixing bowl, add cornflour, maida, black pepper, and salt. Slowly add water to form a medium-thick batter. It should coat the paneer pieces evenly without dripping too much.
Step 2: Coat the Paneer
Add paneer cubes to the batter and gently mix. Ensure every cube is well-coated. This coating helps get that signature restaurant-style crispy texture.
Step 3: Fry the Paneer
Heat oil in a pan. You may use deep frying, shallow frying, or even air frying. Fry the coated paneer cubes until golden and crispy. Keep them aside on a tissue to absorb excess oil.
Step 4: Prepare the Stir-Fry Base
In a wok or kadai, heat 1 tablespoon oil. Add chopped garlic, ginger, and slit green chillies. Sauté until aromatic. Indo-Chinese dishes rely heavily on wok heat, so keep the flame on high for best results.
Step 5: Add Vegetables
Add the diced onions and capsicum. Stir-fry for 1–2 minutes until slightly crunchy. Don’t overcook; crisp veggies give the dish its authentic texture.
Step 6: Add Sauces
Add soy sauce, chilli sauce, ketchup, vinegar, salt, and pepper. Mix everything well. At this stage, the base becomes glossy and flavorful.
Step 7 (Dry Version): Toss with Paneer
If you want a dry version, simply toss the fried paneer cubes into the sauce mixture and stir-fry on high heat for 1–2 minutes. Garnish with chopped spring onions.
Step 7 (Gravy Version): Prepare the Sauce
If you want gravy, add ½ cup water and bring it to a boil. Then pour in the cornflour slurry and stir. The mixture will thicken into a silky gravy.
Finally, add the fried paneer, mix well, and cook for 2–3 minutes.
Expert Tips for the Best Chilli Paneer
1. Use firm, fresh paneer
Soft paneer breaks easily during frying. Use firm, refrigerated paneer for cleaner cuts and crispier cubes. If your paneer is too soft, dip it in hot water for 1 minute and pat dry before using.
2. Adjust sauces as per taste
Indo-Chinese cuisine is flexible! If you love it hot, add more chilli sauce; for a sweet hint, add extra ketchup.
3. High flame cooking = restaurant style
Most Indo-Chinese dishes are cooked on high heat to give that smoky wok flavor. Keep ingredients ready as the cooking process is quick.
4. Don’t skip the cornflour
Cornflour gives crispiness and helps bind flavors in the stir-fry. For extra crunch, double-coat the paneer.
5. Use colored capsicums
Red and yellow peppers add sweetness and restaurant-like appeal.
6. For healthier cooking
Air fry or bake the paneer at 200°C for 12–15 minutes instead of deep frying.
Variations You Can Try
Chilli Paneer Dry
Classic starter version with no gravy. Serve with toothpicks or in a sizzler pan.
Chilli Paneer Gravy
Perfect to serve with:
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Veg Fried Rice
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Hakka Noodles
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Schezwan Rice
Chilli Paneer Wrap
Stuff chilli paneer in roti or tortilla with lettuce for a delicious fusion wrap.
Chilli Paneer Pizza
Use crispy chilli paneer as toppings for a fusion pizza.
Tofu Instead of Paneer
Great for a dairy-free or high-protein option.
What to Serve With Chilli Paneer?
Chilli Paneer pairs beautifully with other Indo-Chinese favorites such as:
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Veg Hakka Noodles
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Schezwan Noodles
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Egg Fried Rice
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Veg Manchurian
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Garlic Fried Rice
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Hot and Sour Soup
For dry chilli paneer, serve it as a snack with green chutney or schezwan chutney.
How to Store Chilli Paneer?
While Chilli Paneer tastes best fresh, you can still plan ahead:
For Dry Version
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Store the fried paneer separately from the stir-fry base.
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Reheat and toss before serving.
For Gravy Version
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Refrigerate the gravy for up to 24 hours.
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Add paneer only while reheating to maintain texture.
Freezing?
Not recommended, as paneer turns rubbery and the sauce loses texture.
Common Mistakes to Avoid
Overcrowding the pan while frying paneer
Using too much soy sauce (dish turns dark and salty)
Overcooking veggies (they lose crunch)
Adding paneer too early in gravy (makes it soft and mushy)
Using low flame (flavors won’t taste like Indo-Chinese)
Conclusion
Chilli Paneer is one of those dishes that delivers instant satisfaction with its irresistible flavor, bold spices, and crispy-soft texture. Whether you like it dry, semi-gravy, or full-gravy, this recipe ensures that you get a restaurant-style experience in your own kitchen. With the right balance of sauces, fresh vegetables, and crispy paneer, you can make the perfect Indo-Chinese starter that impresses every time.
Whether you’re hosting guests, craving something spicy, or planning a weekend dinner, Chilli Paneer is always a winning choice.
Short Description
A restaurant-style Chilli Paneer recipe that’s crispy, spicy, and perfectly flavored with Indo-Chinese sauces. Make it dry or gravy—quick, easy, and absolutely delicious!
