Chilli Paneer is one of the most beloved Indo-Chinese appetizers that perfectly balances spicy, tangy, and umami flavors. Whether served as a starter or a side with fried rice or noodles, this dish is a staple in Indian-Chinese cuisine. There are two popular variations of this recipe – dry and gravy – but in this article, we will focus on the dry chilli paneer recipe that is crisp, coated, and full of punchy flavors. Made with cubed paneer (Indian cottage cheese), capsicum, spring onions, and a medley of sauces, this recipe is a must-try for spice lovers and vegetarians alike.
1. How to Prepare Paneer for Chilli Paneer – Coating and Frying Technique
The first step in making the perfect chilli paneer recipe is preparing the paneer itself. Use fresh, firm paneer and cut it into medium-sized cubes. In a bowl, prepare a batter using 3 tablespoons cornflour, 2 tablespoons all-purpose flour (maida), ½ teaspoon black pepper powder, and salt. Add a little water to form a semi-thick coating batter. Toss the paneer cubes in this batter, ensuring an even coat. Deep-fry or shallow-fry the coated paneer until golden brown and crispy. This step ensures that the paneer retains a crunchy texture even after being mixed with sauces.
2. Best Vegetables and Aromatics for Authentic Indo-Chinese Chilli Paneer
For an authentic restaurant-style chilli paneer recipe, vegetables and aromatics play a vital role. Use a mix of diced capsicum (green, red, or yellow), chopped spring onions (white and green parts), and slit green chillies. The aromatics like finely chopped garlic, ginger, and onions bring depth and umami to the dish. Stir-fry these on high heat in sesame oil or any neutral oil to retain their crunch and impart the signature smoky wok flavor that characterizes Indo-Chinese cooking.
3. Essential Sauces for Spicy and Tangy Chilli Paneer Flavor
The key to nailing the dry chilli paneer recipe lies in the right combination of sauces. In a small bowl, mix 1 tablespoon soy sauce, 1 tablespoon red chilli sauce, 1 teaspoon green chilli sauce, and ½ tablespoon vinegar. Optionally, you can add 1 teaspoon tomato ketchup for a slight sweetness to balance the heat. Add this mixture to the stir-fried veggies and cook it for a minute. Then toss in the fried paneer cubes, mixing quickly on high flame to coat evenly. Avoid adding water if you want a dry texture. The sauces should cling to the paneer and vegetables without creating gravy.
4. High Flame Stir-Fry – The Secret to Crisp and Smoky Chilli Paneer
A proper chilli paneer dry recipe demands quick, high-flame cooking. This is what gives the dish its iconic street-style smoky aroma and retains the crispness of the fried paneer. Once the paneer is tossed with sauces and vegetables, stir-fry for just 2–3 minutes on high heat, tossing continuously to avoid sticking or burning. Do not overcook, as the paneer can turn rubbery and the veggies may lose their crunch. A carbon steel or cast iron wok works best to achieve that intense restaurant-style finish.
5. Garnishing and Serving Chilli Paneer – Final Touches for Best Presentation
To complete the chilli paneer recipe, garnish it with freshly chopped green spring onion tops and a sprinkle of toasted sesame seeds for added texture. Serve it immediately as a hot starter or a side dish with fried rice, hakka noodles, or even inside wraps and rolls. If serving later, reheat in a hot pan for a minute instead of using a microwave to retain the texture. This dish is best enjoyed hot and fresh, where the flavors and textures shine the most.