This Chilli Paneer recipe is quick and easy to make, and perfect for parties and quick weeknight dinners! Learn how to make restaurant style chilli paneer in few simple steps.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
- 200 gram Paneer cottage cheese cut into cubes
- 1 medium-size onion diced
- 1 medium - size capsicum diced
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2 green chilli cut into one inch pieces
- 1 teaspoon Soy Sauce
- 2 teaspoon tomato ketchup
- Salt to taste
- 1 teaspoon black pepper powder
- 4 tablespoon cooking oil
Ingredients for the marinade
- 2 tablespoon corn flour
- 1 teaspoon soy sauce
- 1 teaspoon tomato ketchup
- Salt to taste
Marinade the paneer cubes in corn flour, soy sauce, tomato ketchup and salt.
Add a tablespoon of water if the marinade is too thick.
Keep the marinated paneer in the fridge for atleast 30 minutes and maximum 1 hour.
Heat oil in a deep-frying pan. Shallow fry the paneer cubes until light golden in color from both the sides. Do not turn the paneer cubes more than once.
Reserve the remaining liquid from the marinated paneer to be used later.
Transfer to a plate lined with paper towel. Set aside.
In the same pan add ginger and garlic. Stir fry for 2 - 3 minutes.
Add onion, green chillies and stir-fry over a high flame for 2 - 3 minutes.
Add the capsicum and sauté for a minute or so.
Add the soy sauce, tomato ketchup, salt, black pepper and 1/4 Cup of water. Mix well.
Now add the reserved cornflour mixture from the marinade and the paneer cubes. Stir well.
The sauce will start thickening now. Taste and adjust the seasoning.
Once the sauce thickens, turn off the heat. Cover the pan with the lid and let the paneer absorb the flavor of the sauce for few minutes before serving.
Garnish the chilli paneer with chopped spring onion greens.
Serve Chilli Paneer with fried rice ( see recipe
Serving: 100Grams | Calories: 194kcal | Carbohydrates: 8.1g | Protein: 8.4g | Fat: 14.5g | Fiber: 1g