paneer chilli gravy

Recipe for Paneer Chilli

      Table of contents

  Introduction

  • Paneer chilli is one of the most tempting paneer recipe from the Indian Chinese cuisine. It can be served in two ways with or without gravy. This mouthwatering recipe for Paneer chilli is made by dipping the coated paneer in tangy and spicy sauce, making it a perfect option for your dinner.The dry fry or without gravy is my personal favourite and please do let me know what’s your favorite in the comment section below.This recipe tastes best with fried rice and hakka noodles. The Restaurant served paneer chilli has a more smokey taste due to their better preparation techniques and use of msg but it tends out to be unhealthy. So I would suggest you to try out this yummy recipe of ours which are made by healthy and easy available ingredients to give you a restaurant like taste at home.

 Ingredients

In order to make this yummy recipe for paneer chilli, you need;

  1. Paneer (cottage cheese) – Paneer is the main ingredient of this recipe. Paneer is rich in protein and tastes yum too. For this recipe you need 200 grams of paneer or cottage cheese.
  2. Refined flour (maida)-1/2 cup
  3. Cornflour- 2 tablespoons
  4. Tomato ketchup-6 to 7 table spoon
  5. Chilli sauce- 1 table spoon
  6. Soya sauce-1 table spoon
  7. Ginger – 1/2 table spoon finely chopped
  8. Garlic – 15 cloves finely chopped
  9. Green chilli – 5 to 6 finely chopped (or as per taste )
  10. Vinegar – 1 table spoon
  11. Black pepper-1/2 table spoon
  12. Sugar – 1 table spoon
  13. Onion- 1 cup finely diced
  14. Capsicum- 1 finely diced
  15. Salt – as per taste
  16. Spring onion and coriander- few stems for garnishing
  17. Olive oil or refined oil for frying and tossing.

 Step By Step Recipe(Dry)


1) Slice the paneer or cottage cheese into small triangles or cubes as per your choice.

2) Dice the capsicum and onion into small peices.

3) Finely chop the ginger, garlic, green chillies and spring onions.

4)Now for the marination, add half cup of maida (refined flour) in a bowl.

5) Add 2 table spoons of tomato ketchup, 4 to 5 cloves of garlic and 2 to 3 green chillies (finely chopped) to it. Now add salt and black pepper to enhance the flavours.

6) Finally, add 8 to 10 tablespoons of water to get the perfect consistency of the batter.

7) Make sure the batter is neither too thick nor too thin as it will effect the coating process.

8)Add paneer to the batter and coat them well.

9) Heat a pan with 2 cups of olive /refined oil. Make sure the oil is hot by adding few drops of batter into the oil, If the batter comes up without browning, Your oil is ready for the frying process.

10) Now slowly add the coated paneer into the oil and make sure that there are some spaces between them so that they do not stick together.

11) Fry them on a medium high flame until they turns golden brown.

12)Now put them on a tissue paper to make sure that it absorbs the excess oil.

13) Now take another pan and heat it with 2 tablespoon of oil. Add 8 to 10 garlic cloves, 1/2 teaspoon ginger and 3 to 4 green chillies (finely chopped) to it. Saute them well until it turns aromatic and golden brown.

14) Now add the diced onions and capsicum to it. Saute them well.

15) Now add 4 table spoons of tomato ketchup.

16) Add 1 table spoon of soy sauce.

17) Add 1 table spoon of chilli sauce to the veggies.

18) Add the coated paneer to it and saute well.

19) Add 1 tablespoon of vinegar.

20) Finally, Add 1 teaspoon of sugar to it.

21) Season it with salt and black pepper as per your taste and garish it with spring onions.

Your dry fry(without gravy) paneer chilli is ready. Tastes best when served hot.
NOTE : I avoid using cornstarch in the dry fry method as it tastes better without it and is healthier too.

    Gravy Method

1)In order to make the gravy sytle recipe for paneer chilli make a slurry by adding 2 tablespoon of cornflour in a glass of water. Now add 4 to 5 table spoon of tomato ketchup , 1 table spoon of soy sauce and 1 table spoon of chilli sauce to it. Mix them well and make sure there are no lumps in the slurry.


2) Hot a pan with 2 tablespoon of oil. Add 8 to 10 garlic cloves, 1/2 teaspoon ginger and 3 to 4 green chillies (finely chopped) to it. Saute them well until it turns aromatic and golden brown. Now add the diced onions and capsicum to it. Saute them well.


3) Add the slurry into the veggies making sure there are no lumps in it. Stir the gravy continuously, avoiding lumps, until it turns glossy. Add 1 tablespoon of vinegar and 1 teaspoon of sugar to it. Finally season it well with salt and pepper as per your taste. Add the marinated paneer to the gravy.

4)Garnish it well with spring onions or coriander. Your Gravy style chilli is ready. Tastes best when served hot.

  Tips and Tricks

1) Don’t over fry the paneer cubes as it may turn dark brown and chewy.

2) The marination batter must have a perfect consistency. Too thick or too thin will ruin the marination process as the panner will not get coated evenly.

3) The gravy should be stirred continuously in order to avoid lumps.

4) Any changes to the quantity of water or cornstarch in the slurry will result to thickening of the gravy which will make it taste starchy.

        Healthier version

1) If you want to make a healthier version of it, opt for shallow frying it in 4 to 5 teaspoon of oil instead of deep frying it.

2) You can either avoid the coating by just dusing the paneer cubes with salt and pepper and shallow frying it in the pan or instead, you can use wheat flour mixed with cornflour in equal quantities insted of refined flour

Recipe card

Paneer chilli

Course Main Course
Cuisine Chinese
Servings 4 people

Ingredients
  

  • 1)200 grams  paneer
  • 2) 1/2 cup Refined flour (maida)
  • 3) 2  tablespoons Cornflour
  • 4) 6 to 7 table spoon Tomato ketchup
  • 5) 1  table spoon Chilli sauce
  • 6) 1 table spoon Soya sauce
  • 7) 1/2 table spoon finely chopped Ginger
  • 8) 15 cloves finely chopped Garlic 
  • 9) 5 to 6 finely chopped (or as per taste ) Green chilli
  •  10) 1 table spoon Vinegar
  • 11) 1/2  table spoon Black pepper
  • 12) 1 table spoon Sugar
  • 13) 1 cup finely diced Onion
  • 14) 1 finely diced Capsicum
  • 15) Salt as per taste
  • 16) Spring onion and coriander- few stems for garnishing
  • 17) Olive oil or refined oil for frying and tossing.

Instructions
 

DRY PANEER CHILLI

  • 1) Slice the paneer or cottage cheese into small triangles or cubes as per your choice.
  • 2)Dice the capsicum and onion into small peices.
  • 3)Finely chop the ginger, garlic, green chillies and spring onions.
  • 4)Now for the marination, add half cup of maida (refined flour) in a bowl.
  • 5) Add 2 table spoons of tomato ketchup, 4 to 5 cloves of garlic and 2 to 3 green chillies (finely chopped) to it. Now add salt and black pepper to enhance the flavours.
  • 6) Finally, add 8 to 10 tablespoons of water to get the perfect consistency of the batter.
  • 7) Make sure the batter is neither too thick nor too thin as it will effect the coating process.
  • 8) Add paneer to the batter and coat them well.
  • 9) Heat a pan with 2 cups of olive /refined oil. Make sure the oil is hot by adding few drops of batter into the oil, If the batter comes up without browning, Your oil is ready for the frying process.
  • 10) Now slowly add the coated paneer into the oil and make sure that there are some spaces between them so that they do not stick together.
  • 11) Fry them on a medium high flame until they turns golden brown.
  • 12) Now put them on a tissue paper to make sure that it absorbs the excess oil.
  • 13) Now take another pan and heat it with 2 tablespoon of oil. Add 8 to 10 garlic cloves, 1/2 teaspoon ginger and 3 to 4 green chillies (finely chopped) to it. Saute them well until it turns aromatic and golden brown.
  • 14) Now add the diced onions and capsicum to it. Saute them well.
  • 15) Now add 4 table spoons of tomato ketchup.
  • 16) Add 1 table spoon of soy sauce.
  • 17)  Add 1 table spoon of chilli sauce to the veggies.
  • 18) Add the coated paneer to it and saute well.
  • 19) Add 1 tablespoon of vinegar.
  • 20) Finally, Add 1 teaspoon of sugar to it.
  • 21) Season it with salt and black pepper as per your taste and garish it with spring onions.
  • Your dry fry(without gravy) paneer chilli is ready. Tastes best when served hot. NOTE : I avoid using cornstarch in the dry fry method as it tastes better without it and is healthier too.

FOR GRAVY

  • 1) In order to make the gravy sytle recipe for paneer chilli make a slurry by adding 2 tablespoon of cornflour in a glass of water. Now add 4 to 5 table spoon of tomato ketchup , 1 table spoon of soy sauce and 1 table spoon of chilli sauce to it. Mix them well and make sure there are no lumps in the slurry.
  • 2) Hot a pan with 2 tablespoon of oil. Add 8 to 10 garlic cloves, 1/2 teaspoon ginger and 3 to 4 green chillies (finely chopped) to it. Saute them well until it turns aromatic and golden brown. Now add the diced onions and capsicum to it. Saute them well.
  • 3) Add the slurry into the veggies making sure there are no lumps in it. Stir the gravy continuously, avoiding lumps, until it turns glossy. Add 1 tablespoon of vinegar and 1 teaspoon of sugar to it. Finally season it well with salt and pepper as per your taste. Add the marinated paneer to the gravy.

4) Garnish it well with spring onions or coriander. Your Gravy style chilli is ready. Tastes best when served hot.

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    Rachna
    Rachna
    10 months ago

    Perfect recipe….. Healthy and tasty! Loved it😍

    Rajveer Singh
    Rajveer Singh
    9 months ago

    RAAT BAN GYI….WAAH