Chilli paneer with noodles is the one recipe for all taste buds. It is extremely easy to prepare, homemade and the best of all it tastes as much good as your food from a restaurant. Paneer (Indian cottage cheese) is stirred in a flavourful spicy sauce made with soy sauce, chili sauce, vinegar, and spices.
It’s the Indian version of Chinese and as you can imagine has a lot of vegetarian options and lots of spices too. Desi Chinese sure is yummy and Chilly Paneer with a veg noodles is everybody’s favourite. And it is no surprise that it is so easy to cook and can make with simple ingredients.
Chilli Paneer is a mouth-watering Indo Chinese recipe where Paneer or Indian cottage cheese is coated with a batter and deep-fried until crisp. It is then tumbled in a different sauce with a spice mixture. Deep-fried goodness in a creamy sauce or coated in thick, spicy gravy is heavenly tasty.
Chili Paneer is a distinctive Paneer dish that has few chunky bite-size vegetables and crispy paneer all cooked in a spiced sweet sticky sauce. You can make this recipe in two variations Chili Paneer dry or Chili Paneer with gravy. Alternatively, you can also make Chili Paneer with tofu and make the dish vegan.
The tasty dish comes under the category of Indo-Chinese food. As the name suggests, This is the combination of two dishes namely Indian twist to Chinese food. But most people will usually refer to it as Chinese food. However, the taste of authentic Chinese food is different than this dish.
Generally, the dry version of chilli paneer is served as an appetizer or starter with sauce. But Chilli Paneer is completed as both snacks and main-course. So, you can serve chilli paneer with fried rice or schezwan fried rice or burnt garlic fried rice or with veg noodles for a meal. It also goes well as a side dish with pulao or jeera rice or ghee rice. You can also have it with tandoori roti or naan or roomali roti.
How to use the leftover chili paneer?
Don’t panic about the leftover paneer. You can use the chili paneer to make vegetarian wraps for the evening snacks and lunchboxes. Not only that, but you can also toss the leftover chili paneer with cooked rice and you have a fantastic one-pot meal.
Furthermore, if you don’t want to use it in another recipe then simply refrigerate it. Keep in the fridge within an airtight container and reuse the dish whenever you want.
Chilli Paneer Recipe
- INDUCTION COOKER
- KNIFE SET
- CHOPPING BOARD
- 3 ½ Tbsp Refined Oil
- 1 Tsp Chopped Garlic
- 1 Tsp Chopped Ginger
- ½ Cup Of Cubed Capsicum
- ½ Cup Of Cubed Onion
- ½ Cup Of Cubed Tomatoes
- 3 Tbsp Corn Flour
- 1 Tsp Red Chili Powder
- 2 Tsp Black Pepper Powder
- Green Chili
- 2 Tbsp Tomato Sauce
- 2 Tbsp Red Chili Sauce
- 2 Tbsp Soya Sauce
- 1 Tbsp Honey
- Some sesame seeds, for garnishing
- First, cut the Paneer in cubes. For the batter,mix cornflour, red chili powder, black pepper powder, and salt in a bowl. Mixwell. Combine sufficient water and make a batter.
- Add the cubed Paneer pieces in the batter and mix well.
- For frying the Paneer, heat oil for frying in a pan. Once the oil is hot, add thebatter coated Paneer in the hot oil and fry on high heat until the pieces turnslightly brown. Remove the pieces on a plate.
- Now again heat oil and add chopped ginger and garlic and fry for a minute on highheat. Also, add onion, green chili, and capsicum and fry for another minute.
- Now mix the tomato sauce soy sauce, red chili sauce, honey, salt, and black pepperpowder and cook for another minute in medium to low temp.
- Once the sauce tempers down, add the fried Paneer in the sauce and toss well to coatthem with the sauce.
- Garnish with some sesame seeds. Serve immediately with vegetable noodles.
- For this recipe always use fresh paneer whether it is homemade or store-bought.
- For better taste, soak block of paneer in lukewarm water for 5 – 6 minutes before marinating. This way your paneer will always be super soft and moist even after shallow frying.
- Mixing of the sauce is bursting with real flavours. One tablespoon of it in the gravy and you will fall in love with the taste. No store-bought sauce can give you this taste.
- Paneer can be pan-fried or deep-fried. But keep in mind while frying, do not fry the paneer too much as then they become dense and lose their softness.
- In this recipe, you can make the gravy slightly thick or having medium consistency. Just add slightly more water (about ¼ to ⅓) but do not add too much as then the flavors get diluted in the water. You can always check the seasonings and add more if required.
- Adding to much water to the sauce will overcook the onions and capsicum. Also, it will make them soggy.