Make a Chilli Paneer style at home with this step by step recipe!

Paneer (Indian cottage cheese) is tossed in a spicy spicy sauce made with soy sauce, chili sauce, vinegar!

It tastes great with fried rice or hakka noodles.
The restaurant style was served with a black plate and brown rice served on the back
Indo-Chinese is the kitchen itself and is very popular at home in India.

It is the Chinese Indian method and as you can imagine it has many vegetable options and many spices too.

In fact it is so popular that we have an Indo-Chinese restaurant here in Seattle!

Growing up loving Indo-Chinese, I actually thought this was the way it was supposed to be Chinese food.

It was only when I went to college in Scotland and tasted real Chinese food that I realized how wrong I was!

They are not even far away, for the first time the Indian version has a wide variety of vegetarian options, such as if you go to an Indo-chinese restaurant, half of the options on the menu will be for vegetarians only and then spices!

One of the most popular dishes in Indo-Chinese is Chilli Paneer and I am so excited to share my restaurant style chilli paneer with you guys today!

There are two types of chill paneer popular in India - the dry version offered as an appeal and the gravy version eaten as a main course with rice or noodles.

I shared a semi-dry version with you guys today. It has a small sauce and you can use it as an appeal or as an advanced course.

How to Make a Chilli Paneer style
If you follow these tips, you'll end up with a chill paneer style - get rid of MSG!

Prepare everything in advance: chop the vegetables, prepare the sauce - do everything before you start making the recipe. You can fry the paneer, set it aside and do all the preparation work before you start working on the gravy.

As we cook everything on high heat, everything comes together quickly and there is no time at any time to cut things in half.

Use sesame oil: I use fried sesame oil in this chill paneer recipe and it makes a difference in the final taste.

Use an edible vegetable with watery branches: it's like sesame oil. Using an edible plant with chopped watery branches really enhances the flavors.
The pepper paner was served with brown rice and a spoon on a black rimmed plate
Cook over high heat: when cooking vegetables, the wok should always be on high heat. He wants all the vegetables to stay strong. Reduce the heat once you have the sauce.

Use quality ingredients: I always believe that using quality ingredients makes a huge difference to the end result of the dish.

So use high quality soy sauce, rice vinegar, sesame oil etc.

I also use two types of soy sauce, one standard and black soy sauce. If you can find a black sauce, you should do the same.

It gives the paneer a nice black color.

Chilli Paneer Feeding Suggestions
You can serve this Chilli Paneer as an appeal or as a main course.

It is a semi-dry version and therefore works both ways.

If you serve as an appeal, use it as such.

If you serve as a main course, pair it with brown rice, fried rice or noodles.

 

How
1- Cut the window into cubes. In a large bowl, add three tablespoons of cornstarch, three tablespoons flour and salt, and pepper.

2- Add water to make the batter flow free, it should not be slow or thin. I added a little less than 1/2 cup water here. Meanwhile heat oil in the wok / kado on medium heat to a deep paner depth.

3- Dip each paner cable into the batter.

4- Then soak them in hot oil.
step by step photo to make chill paneer at home
5- Fry until the paner pieces get golden brown and sharp from both sides. Grease the fried window with a paper towel.

Meanwhile, in a mixing pot or bowl, add the soy sauce (I use regular and dark soy sauce, 1 tablespoon each), rice vinegar, green sauce, tomato ketchup and sugar. Mix until everything is well combined and set aside.

Also mix 1 teaspoon of starch with 3 tablespoons water until the cornstarch is completely melted and set aside.

6- Heat sesame oil and avocado oil in a wok over medium heat. When the oil is hot, add ginger, garlic, legumes and green peppers. Call for one minute.

7- Then add the selected onions and peppers.

8- Cook for two minutes. Vegetables should remain dense and you should cook over high heat.
step by step photo to make chill paneer at home
9- Add the prepared sauce and mix and reduce heat to medium.

10- Then add in the prepared cornstarch slurry. Mix well, the sauce will begin to thicken. Add 3 to 4 tablespoons water.

11- Add fried pan cubes. Toss to combine the paner with the sauce.

12- Turn off the heat and garnish with green onions.
step by step photo to make chill paneer at home
Serve Chilli Paneer with noodles or rice!
a pepper paner on a black plate with frames
If you've ever tried this Chilli Paneer Recipe don't forget to rate the recipe!