Chilli Paneer Recipe

Prepare paneer

Cut 400 g paneer into 1-inch cubes. If paneer is very fresh/soft, soak cubes in cold water for 10 minutes to keep them moist, then drain and pat dry with paper towels.

Make batter

In a mixing bowl combine 4 tbsp all-purpose flour, 3 tbsp cornstarch, 1 tbsp rice flour, 1 tsp ginger-garlic paste, 0.5 tsp black pepper, and 1 tsp salt. Gradually add about 120 ml water while whisking to make a smooth, slightly thick batter that coats the back of a spoon (consistency similar to pancake batter). Adjust with a little more water or flour if needed.

Coat paneer

Toss the paneer cubes gently in the batter until each piece is evenly coated. Let sit 3–5 minutes so the batter adheres well.

Shallow-fry paneer

Heat about 120 ml oil in a wide skillet over medium-high heat. Test oil by dropping a little batter — it should sizzle. Fry the battered paneer in batches so pieces don’t touch: place cubes in the oil and fry for 2–3 minutes per side until golden and crisp. Use a slotted spoon to transfer fried paneer to a paper towel-lined plate to drain excess oil. Keep warm.

Prepare aromatics and vegetables

Chop 1 large onion into 1-inch squares, cut 1 medium green bell pepper into similar pieces, thinly slice 6 garlic cloves, slit 2 green chilies, and chop 3 spring onion whites and reserve 3 stalks greens for garnish.

Sauté aromatics

Heat 2 tbsp vegetable oil in a clean wok or large skillet over medium-high heat. Add 0.5 tsp cumin seeds and let them sizzle 10–15 seconds. Add the sliced garlic and slit green chilies; sauté for 20–30 seconds until fragrant but not browned.

Cook vegetables

Add the onion and spring onion whites; stir-fry 1–2 minutes until edges begin to soften but still crisp. Add the green bell pepper and continue stir-frying 1–2 minutes so vegetables remain slightly crunchy (softening more will make the dish soggy).

Make sauce

Push vegetables to the side of the pan. In the center, add 3 tbsp tomato ketchup, 1.5 tbsp soy sauce, 1 tbsp chili sauce, 1 tsp vinegar, 0.5 tsp salt, 0.5 tsp sugar, and 0.5 tsp black pepper. Stir briefly to combine then add about 60 ml hot water to loosen the sauce.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a smooth slurry. Pour the slurry into the pan, stirring quickly. The sauce will thicken within 30–45 seconds to a glossy coating. Taste and adjust seasoning—add a little more soy sauce or chili sauce if you want saltiness or heat.

Combine paneer

Add the fried paneer cubes to the pan and toss gently to coat evenly with the sauce and vegetables. Cook together for 1 minute so paneer absorbs some sauce but remains crisp on the outside. If the paneer has cooled, cook 30–45 seconds longer; avoid overcooking to prevent crumbling.

Final touches

Drizzle 0.5 tsp sesame oil (optional) over the Chilli Paneer and give a final gentle toss to glaze. Sprinkle chopped spring onion greens and 1 tsp toasted sesame seeds, if using.

Serve immediately while hot and slightly crisp. Chilli Paneer pairs well with fried rice, noodles, or as an appetizer on its own.