Indian Chilli Paneer
Servings: 4 servings
Calories: 471kcal
Chilli paneer is a fast, craveable Indo-Chinese dish with crispy paneer and bold, sticky sauce. Ready in 25 minutes — better than takeout.
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Ingredients
For the Paneer
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons water
- 14 oz paneer cut into ¾ inch cubes
- 3 tablespoons vegetable oil for shallow frying
For the Sauce
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 small onion diced
- 1 small red bell pepper diced (~1 cup)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon green onions optional, for garnish
Instructions
- In a medium bowl, whisk together cornstarch, flour, salt, pepper, and water to form a smooth batter. Add paneer cubes and toss gently to coat.
- Heat oil in a nonstick or cast-iron skillet over medium heat.
- Working in batches if needed, fry coated paneer until golden brown and crisp on all sides, about 3–4 minutes per side. Transfer to a paper towel–lined plate.
- Discard excess oil, leaving about 1 tablespoon in the pan.
- Return the pan to medium heat. Add garlic and ginger; sauté until fragrant, about 30 seconds.
- Stir in onion and bell pepper; cook until slightly softened, 2–3 minutes.
- Add soy sauce, chili sauce, vinegar, sugar, and black pepper. Stir to combine, then add cornstarch slurry. Simmer until sauce thickens and becomes glossy, 1–2 minutes.
- Add fried paneer to the sauce and toss to coat evenly. Garnish with green onions if desired.
- Serve hot as-is or with fried rice or noodles.
Notes
Cooking Tips
- For extra crispy paneer, chill coated paneer cubes in the fridge for 10 minutes before frying.
- Prefer more crunch? Double-fry the paneer or increase cornstarch slightly.
- Keep vegetables slightly crisp to balance the creamy paneer and thick sauce.
- Adjust heat by increasing or decreasing chili sauce.
Storage & Reheating
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm in a pan over low heat with a splash of water to prevent the sauce from drying out.
Nutrition
Calories: 471kcal | Carbohydrates: 16g | Protein: 16g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 727mg | Potassium: 134mg | Fiber: 1g | Sugar: 4g | Vitamin A: 622IU | Vitamin C: 27mg | Calcium: 493mg | Iron: 1mg
