Go Back
Paneer Chilli Dry

Restaurant Style Dry Chilli Paneer (Healthy Pan-Fried)

Juhi
This Paneer Chilli Dry Recipe will amaze you with you its delicious taste and Indo-Chinese flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Starter
Cuisine Indo Chinese
Servings 2
Calories 340 kcal

Ingredients
  

  • [Ingredients Block 1: Paneer Coating]
  • - 250 grams Paneer cubed
  • - 1.5 tbsp Cornflour
  • - 1 tsp Soy Sauce
  • - 1/2 tsp Kashmiri Red Chili Powder
  • - Salt to taste
  • - 1-2 tbsp Oil for pan-frying
  • [Ingredients Block 2: Sauce & Vegetables]
  • - 1.5 tbsp Garlic finely grated
  • - 1 tbsp Ginger finely grated
  • - 2 Green Chilies finely chopped
  • - 1 Medium Onion cubed/petals
  • - 1 Bell Pepper / Capsicum cubed
  • - 1 tbsp Soy Sauce
  • - 1 tbsp Red Chili Sauce
  • - 1 tsp Tomato Ketchup
  • - 1/2 tsp Black Pepper Powder
  • - 1 tbsp Cornflour + 3 tbsp water for slurry

Instructions
 

  • [Coat Paneer]: In a mixing bowl, combine paneer cubes, Kashmiri red chili powder, salt, 1 tsp soy sauce, and 1.5 tbsp cornflour. Toss to coat evenly.
  • [Pan-Fry Paneer]: Heat 1 tbsp oil in a pan. Pan-fry the coated paneer on medium-high heat until all sides turn golden and crispy. Set aside.
  • [Sauce Prep]: In a small bowl, mix 1 tbsp soy sauce, 1 tbsp red chili sauce, and 1 tsp tomato ketchup. In another bowl, mix 1 tbsp cornflour with water to make a slurry.
  • [Sauté Aromatics & Veggies]: Heat oil in the same pan over high heat. Add grated ginger, garlic, and green chilies. Sauté for 30 seconds. Add cubed onions and bell peppers, stir-frying on high flame for 1-2 minutes.
  • [Thicken Sauce]: Lower the heat, pour in the sauce mixture, black pepper powder, and cornflour slurry. Cook while stirring until sauce turns thick and glossy.
  • [Toss & Serve]: Add crispy pan-fried paneer to the sauce. Toss well on high heat for 1 minute until well coated. Serve hot!

Video