Chilli Paneer | How to make Chilli Paneer

By Prabal Kirtika  |  30th Sep 2015  |  
4.3 from 16 reviews Rate It!
  • Chilli Paneer, How to make Chilli Paneer
Chilli Paneerby Prabal Kirtika
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

2330

16

About Chilli Paneer Recipe

Chilli paneer is an extremely popular and dominating dish in Indo-Chinese fusion cuisine. This can be served as a starter or with spicy gravy as a side dish. Chili Paneer, an all-time favorite Indo-Chinese Starter, perfectly appropriate for a party or a get together. Chili Paneer is basically deep fried cottage cheese mixed with a spice enriched sauce made with a lot of chilies, onions, green bell peppers, garlic and a yummy Chinese sauce. It is a total crowd seeker as nobody can resist this yummilicious appetizer. From kids to grownups, Chili Paneer never fails to tempt the crowd. Chili Paneer can be served both ways, i.e., dry as well as with gravy. The dry chili paneer can even be turned into a gravy one just by adding a little corn flour liquid to it, which can be served as a side dish. Chili Paneer Dry & Gravy pairs really well with a vegetable fried rice, schezwan rice or hakka noodles.

Chilli Paneer

Ingredients to make Chilli Paneer

  • Paneer(cottage cheese) 400 grams
  • capsicum 1 medium cut in cubes
  • onion 1 large cut in cubes
  • ginger 1 tsp grated
  • flour 2 tbsp
  • water 1/4 cup
  • salt to taste
  • pepper 1/4 tsp
  • Soya sauce 1 and 1/2 tsp
  • red chilli sauce 2 tsp
  • tomato sauce 2 tbsp
  • Dry red chilli 2
  • oil 2 tbsp
  • honey 1 tsp
  • Little cornflour mixed with water

How to make Chilli Paneer

  1. Cut the paneer into big cubes and pat dry with kitchen towel. Sprinkle little cornflour on top and keep aside. Cut the capsicum and onion into cubes. Mix flour with salt and pepper, add little water and make a thick paste.
  2. Dip the paneer pieces into this flour mixture and shallow fry in a non stick pan.You can also deep fry these paneer pieces if you wish to.
  3. Heat oil in a pan, add in red chillies, ginger, onion cubes and capsicum. Stir fry for a while then add in the paneer cubes. Mix it well together.
  4. Mix in the tomato purée, soya sauce, vinegar, red chilli sauce. Add corn flour mixed with little water. Stir and add honey. Sprinkle little chilli flakes.
  5. Serve hot as starter or as a side dish with fried rice or noodles. Enjoy!

My Tip:

Recipe from my blog http://www.artofcooking.in

A chilli paneer recipe is something that you must have at your disposal at all times since this is one
of the most popular and all-time favourite dishes of all those who know how to appreciate their
vegetarian food. The key to cooking dishes that are tasty and delicious is to first understanding its
ingredients and the main ingredient of this dish is, of course, the paneer. So let us familiarise
ourselves with the basics of this dish, so that we can enjoy a lovely cooked meal.
Understanding the taste of chilli paneer
Prepared with paneer and ample amount of green chillies and sometimes even capsicum, a typical
chilli paneer dish is a combination dish which can be called an Indo-Chinese fusion. It is extremely
delicious when done right, and if you have the elements of cooking at home, then it will not be a
problem at all, whipping up a batch of this delicious dish. It goes well with both fried rice and noodles
and can be enjoyed in all seasons of the year! Just make sure when you consult a how to prepare
chilli paneer recipe, you get all the ingredients that you will need to cook it.
Know the history
There is one very important thing that people miss out when it comes to cooking paneer - there is a
hell and heaven difference between paneer and chhena, which are often clubbed together to mean
cottage cheese. Well, they do not mean the same thing since they are prepared rather differently. Well,
if you really want to grasp the how to make chilli paneer recipe step by step process, then you will
have to first understand how paneer is made.
Paneer as a dish originated in the heartland of an undivided Punjab, unlike chhena, which was
produced by curdling milk with lemon juice - a process mainly propagated in Bengal by the then
Portuguese colonisers. It is believed that it was the nomadic pastoralists of Punjab, who had taught
how to prepare Paneer. The main difference between the two is that the curdling agent is different.
Paneer is generally prepared either with yoghurt, buttermilk in hot milk. So the taste is creamier when
it comes to paneer, and hence, paneer dishes when prepared are generally more rich and creamy in
nature than chhena dishes, though chhena is ideally used for preparing sweet dishes.
The nutrition factor
What makes paneer a really popular ingredient for most vegetarian dishes is that not only do you get
really easy to make paneer dishes, but it also has a high nutrition factor. When prepared lightly, minus
rich spices, it can act as a calming agent for a stomach and digestive system that needs healing. It is
rich in protein and being an ingredient mainly prepared with milk, it has a high level of calcium as
well. Carbohydrates and calories are also present in limited amount,s which make it another favourite
for those who are trying to lose weight. However, if you are planning on having butter paneer and
hoping to lose weight, then it is time to revise your diet plan! A general estimated nutritional value
of chilli paneer recipe is also good when had in limited amounts and in proper intervals.
How to cook chilli paneer perfectly
Well, when consulting quick and easy chilli paneer recipes, there is one very important thing that
you have to keep in mind- paneer is not at all easy to make at home. Hence until and unless you know
how to do it or have proper guidance, it is best to opt for store bought paneer to make your dish. Just
soak it in warm water for a few minutes to soften it up a little. There is also another thing that you
need to keep in mind when cooking paneer - you generally need to sauté the spices properly to get the



taste and the paneer needs to be added at the last so that it does not break into pieces until the spices
and gravy are properly cooked. Choose spices that naturally enhance the taste of paneer and stay away
from those which do not work well with milk. Keep these in mind, and you are all set to make the
perfect chilli paneer dish!

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Reviews for Chilli Paneer (16)

Saana Vilvam7 months ago

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Drisht Sinha10 months ago

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SUMIT MITRA2 years ago

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Tripti Singh2 years ago

flour is wat maida???
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Anushree Shenolikar2 years ago

made as per instructions. turned out really good. Thanks
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Rajeswari Sasinder2 years ago

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tripti singh gautam2 years ago

which types of flour?
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garry sharma2 years ago

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Gloria Singh Dcosta2 years ago

Amazing
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avni shinghal2 years ago

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Anuradha Sabharwal2 years ago

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Asha Patel2 years ago

very easy & yummy dish
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Ronaldo 7 Aadi3 years ago

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Maria Menezes3 years ago

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Neelam Mahajan3 years ago

wonderful
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anu shetty3 years ago

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