Chilli Paneer is a very popular Indo-Chinese recipe that has become famous in India In this Chilli Paneer recipe or Restaurant style Chilli Paneer Gravy recipe, Paneer pieces are coated with spices and flour and then fried. The Fried paneer is then tossed in a thick tangy, sour, and spicy gravy sauce. The sauce is made using vegetables, spices, and sauces, such as chilies, capsicum, soya sauce, red Chilli sauce, black pepper, and a corn flour slurry to thicken the gravy. The Chilli Paneer recipe can be prepared in a dry or gravy version. It tastes delicious and making it at home makes it even better. Chilli Paneer Gravy is either served as an appetizer or starter dish or it can be served as a side dish with Fried Rice and Noodles.
Follow the recipe video below and step-by-step instructions with photos to make this amazing dish at home. You can also use Homemade Paneer to make the recipe which will taste better. Check my other Paneer recipes such as Paneer Kathi Roll Recipe, gravy Paneer Lababdar, Paneer Tikka Masala or Dry starter Paneer Tikka, Paneer Bhurji, and Paneer Paratha.
Also check out my street food recipes such as Baby Corn Chilli, Chilli Potato, Aloo Tikki, Veg Manchurian, Steamed Momos, Pav Bhaji, and Samosa.
Follow my cooking channel for such amazing recipes.
Chilli Paneer Gravy Recipe in Hindi Video
Ingredients to make Chilli Paneer Gravy Recipe
- 200 gm Paneer(Indian cottage cheese)
- 1 tsp Kashmiri Lal mirch powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1/2 tsp soya sauce
- 2 tbsp corn flour to coat paneer
- 5 tbsp oil
- 4 tbsp chopped garlic
- 2 tbsp chopped ginger
- 3 chopped green chilli
- 2 onion petals
- 1 chopped capsicum
- 1 tbsp soya sauce
- 1 tbsp red chilli sauce
- 1 tbsp schezwan chutney
- 1/2 tsp degi mirch
- salt to taste for gravy
- 1.5 cup water for gravy (If you are planning to make semi-dry Chilli paneer gravy, you can add only 1/2 cup of water)
- 1 tbsp corn flour for slurry
- 4 tbsp water for slurry
How to make Chilli Paneer Gravy recipe (Step-by-Step Instructions)
1. Take 200 gm of Paneer and cut it into large cube-size pieces as shown below in the photo.
2. Take all the paneer pieces in a mixing bowl and add 1 tsp Kashmiri lal mirch powder, 1 tsp black pepper powder, 1 tsp salt, and 1/2 tsp soya sauce.
3. Coat paneer cubes with the spices evenly. You can toss the bowl slowly to do it as it will not break the paneer.
4. Add 2 tbsp corn flour and coat the paneer pieces in it.
5. Heat 2 tbsp oil in a kadhai/wok and spread it evenly.
6. As soon as the oil gets heated, put all the Paneer pieces in the kadhai and fry on medium flame until they become crispy and get a nice golden brown color. You can also fry them in batches and as per the size of your Kadai.
7. Take out the fried pieces and keep them aside. Add 3 tbsp oil on high flame in the same kadhai.
8. Add 4 tbsp chopped garlic, 2 tbsp chopped ginger, and 3 chopped green chilli to the kadhai.
9. Add 2 onion petals and 1 chopped capsicum and toss on high flame.
10. Add 1 tbsp soya sauce, 1 tbsp red chilli sauce, 1 tbsp schezwan chutney, 1/2 tsp Degi Mirch, 1/2 tsp black pepper powder, and salt to taste and cook on low flame.
11. Mix 1 tbsp corn flour with 4 tbsp water to prepare a corn flour slurry and keep it aside for now.
12. Stir the curry and cook for 1 minute. Add 1.5 cup water. Let it come to a boil once.
13. Now add the corn flour slurry to the gravy and cook on high flame for 1-2 minutes to achieve the desired consistency. Stir continuously.
14. Now add the fried paneer cubes to the gravy and cook for 1 minute on high flame. Stir in between.
15. Serve the Restaurant-style Chilli Paneer gravy alongside chapati, rice, or noodles. Enjoy.
Recipe Card
Chilli Paneer Gravy recipe | Restaurant style chilli paneer gravy
Ingredients
- 200 gm Paneer(Indian cottage cheese)
- 1 tsp Kashmiri Lal mirch powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1/2 tsp soya sauce
- 2 tbsp corn flour to coat paneer
- 5 tbsp oil
- 4 tbsp chopped garlic
- 2 tbsp chopped ginger
- 3 chopped green chilli
- 2 onion petals
- 1 chopped capsicum
- 1 tbsp soya sauce
- 1 tbsp red chilli sauce
- 1 tbsp schezwan chutney
- 1/2 tsp degi mirch
- salt to taste for gravy
- 1.5 cup water for gravy
- 1 tbsp corn flour for slurry
- 4 tbsp water for slurry
Instructions
- Take a mixing bowl. Cut Paneer into large cube size pieces.
- Add kashmiri lal mirch powder, 1/2 tsp black pepper powder, salt, 1/2 tsp soya sauce. Mix well.
- Add 2 tbsp corn flour and coat paneer with it.
- Heat 2 tbsp oil in a kadhai/wok and spread it evenly
- Put Paneer pieces in the kadhai and fry on medium flame.
- Take out the fried pieces and add 3 tbsp oil on high flame.
- Add chopped garlic, chopped ginger, chopped green chilli.
- Add onion petals and chopped capsicum and toss on high flame
- Add 1 tbsp soya sauce, red chilli sauce, schezwan chutney, degi mirch, 1/2 tsp black pepper powder, salt to taste and cook on low flame.
- Mix 1 tbsp corn flour with 4 tbsp water to prepare a slurry and keep it aside.
- Stir the curry and cook for 1 minute. Add 1.5 cup water. Let it come to boil once.
- Now add the corn flour slurry to the gravy and cook on high flame to achieve the desired consistency.
- Now add fried paneer cubes to the gravy and cook for 1 minute on high flame. Stir in between.
- The chilli paneer gravy is ready now. Enjoy.
