Chilli Paneer Recipe, How to make Chilli Paneer | Streetfood
Recipe type: Main
RecipeCuisine: Indochinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Chilli Paneer Recipe one of my favorite Indo Chinese Food. This recipe could be made easily with basic ingredients found in your kitchen.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp oil
  • 200-250 gms paneer (cottage cheese) chopped into squares
  • 2 medium sized onion chopped into squares or 5-6 whites of spring onion
  • ½ cup of chopped green of spring onion
  • 8-10 garlic chopped finely
  • 1 inch ginger chopped finely or grated
  • 1 capsicum chopped into squares
  • 2-3 green or red chilies chopped finely
  • 1 tbsp sugar
  • ¼ th cup coriander leaves chopped finely
  • 1 tbsp soy sauce
  • 1 t/s vinegar (optional)
  • 1 t/s sichuan pepper powder (optional)
  • 1 tbsp corn flour + 2 tbsp water dissolved in water
  • salt or ajinomoto as per taste
How to make the recipe?
  1. Firstly take one tbsp oil and shallow fry the paneer until light brown in color.
  2. Remove the paneer and place on absorbent napkin. In the same oil saute garlic and ginger for a minute.
  3. Now add the chopped onion and saute until they change color.
  4. Add the capsicum, sichuan pepper powder and chilies, saute for 2 mins.
  5. Time to add sugar and mix everything.
  6. Add half of chopped greens from spring onion and reserve rest for garnish.
  7. Now add the paneer.
  8. Also add corn flour mixed with water, vinegar and salt.
  9. Cook for 2 mins more on high heat.
  10. Lastly add soy sauce and mix nicely.
  11. Switch off the gas and serve the chilli paneer recipe hot with fried rice or toasted bread.
1. If you don't have sichuan pepper then add pepper powder instead.
2. Adding soy sauce towards the end retains the taste and adds a tangy punch to your dish.
3. Add chilies as per spice required.
4. Alternatively you could coat paneer with corn flour before shallow frying them.
5. You could make this dry by cooking and evaporating moisture or make it semi dry.
Recipe by Flavors of Mumbai at