Easy Chilli Paneer | चिल्ली पनीर | Chilo Paneer
Learn how to make authentic Chilli Paneer at home with this easy Indo-Chinese recipe. Crispy paneer, tangy sauce, ready in 30 minutes.
Ingredients
- 300g paneer (Indian cottage cheese), cut into ¾-inch cubes
- 2 medium bell peppers (1 red, 1 green), cut into ¾-inch pieces
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green chilies, minced (adjust to taste)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons vegetable oil, divided
- 2 tablespoons tomato ketchup
- 1½ tablespoons rice vinegar
- ½ teaspoon black pepper
- Salt to taste
- 1½ tablespoons cornstarch (optional, for light coating)
- 3 green onions (scallions), chopped
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ½ teaspoon sesame oil (optional, for finishing)
Instructions
- 1
Pat dry the paneer cubes with paper towels, then optionally toss them in cornstarch for added crispness if desired.
- 2
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 3
Working in batches to avoid crowding, pan-fry the paneer cubes for 2-3 minutes per side until golden brown and crispy, then transfer to a plate lined with paper towels.
- 4
Add the remaining 1 tablespoon oil to the same wok over medium-high heat.
- 5
Sauté the diced onions for 3-4 minutes, stirring frequently, until they become translucent and lightly caramelized at the edges.
- 6
Add the minced garlic, ginger, and green chilies, cooking for 1-2 minutes until fragrant and the raw edge disappears.
- 7
Stir in the bell pepper pieces and cook for 2-3 minutes over medium-high heat, keeping the vegetables with a slight crunch.
- 8
Pour in the soy sauce, tomato ketchup, and rice vinegar, stirring well to combine all the sauce ingredients evenly.
- 9
Return the fried paneer cubes to the wok and gently toss to coat thoroughly with the sauce for about 1-2 minutes.
- 10
Sprinkle black pepper and kasuri methi over the mixture, then taste and adjust salt as needed.
- 11
Drizzle with sesame oil if using, then remove from heat immediately to preserve the paneer's texture.
- 12
Transfer to a serving platter and garnish generously with chopped green onions.
- 13
Serve hot as an appetizer with cocktails or alongside steamed rice and vegetables as a light main course.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Paneer | Extra-firm tofu (pressed and cubed) | Offers a lower-calorie, plant-based alternative with similar texture when pan-fried |
| Vegetable oil (3 tablespoons) | Avocado oil or olive oil (1.5-2 tablespoons) | Reduces overall fat content while using oils with better anti-inflammatory properties |
| Tomato ketchup (2 tablespoons) | Fresh tomato paste (1 tablespoon) mixed with 1 teaspoon honey | Reduces refined sugar and sodium while maintaining sweetness and depth |
| Low-sodium soy sauce (3 tablespoons) | Tamari or coconut aminos (2.5 tablespoons) | Tamari is often lower in sodium; coconut aminos offers a naturally sweet umami without soy |
| Cornstarch (optional coating) | Rice flour or chickpea flour mixed with ½ teaspoon turmeric | Adds nutritional value and a subtle spice while maintaining crispness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 24mg |
| Sodium | 480mg |
| Carbohydrates | 11g |
| Fiber | 2g |
| Sugar | 4g |
| Protein | 15g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
