3/11/2018 chilli paneer restaurant style recipe, how to make chilli paneer recipe

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chilli paneer recipe

chilli paneer restaurant style recipe, how to

make chilli paneer recipe
september 16, 2017 by dassana amit

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chilli paneer restaurant style recipe with step by step photos – one of the favorite dishes from
indian chinese cuisine is chilli paneer. this chilli paneer recipe gives restaurant style taste and
avor.

i have already shared two chilli paneer recipes. one is a crisp dry chilli paneer and other is a
quick recipe of homestyle chilli paneer gravy. few more spicy paneer recipes on blog are paneer
schezwan, paneer ghee roast, paneer manchurian and paneer kolhapuri.

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there is a gravy or sauce in this restaurant style chilli paneer version. you can make the gravy
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slightly thick or having medium consistency. if serving with rice, then the gravy or sauce can
be medium to medium-thin. if serving as starter the sauce can be slightly thick.

you can serve chilli paneer with veg fried rice or schezwan fried rice or burnt garlic fried rice. it
also goes well as a side dish with veg pulao or jeera rice or ghee rice. you can also have it with
tandoori roti or naan.

if you are looking for more paneer recipes then do check paneer manchurian, paneer 65,
paneer kathi roll, paneer butter masala, palak paneer and kadai paneer recipe.

chilli paneer recipe quick video

chilli paneer recipe - restaurant style chilli paneer recipe, how to make chilli paneer

chilli paneer restaurant style recipe card below:

chilli paneer recipe restaurant style 4.29 from 7 votes

prep time cook time total time

20 mins 10 mins 30 mins

chilli paneer restaurant style recipe - one of the

favorite dishes from indian chinese cuisine is chilli
paneer. this chilli paneer recipe gives restaurant style
taste and flavor.
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course: side dish

cuisine:
MENU indo chinese
servings: 3
calories: 409 kcal
author: dassana amit

ingredients (1 cup = 250 ml)

for batter:
2 tablespoons cornstarch (also known as corn flour
in india) print

3 tablespoons maida (all purpose flour)

½ teaspoon ginger paste
½ teaspoon garlic paste
¼ teaspoon crushed black pepper or black pepper powder
¼ teaspoon kashmiri red chilli powder
salt as required
¼ cup water or add as required
for frying paneer:
3 tablespoons oil
200 grams paneer - cut in cubes
for chilli paneer gravy or sauce:
2 small spring onions OR ⅓ cup chopped spring onions
2 to 3 green chilies, slit or sliced
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
1 small to medium capsicum OR ½ cup sliced capsicum
2 teaspoons soy sauce
1 teaspoon red chili sauce
¼ teaspoon black pepper powder
½ teaspoon kashmiri red chili powder
½ to 1 teaspoon sugar or add as required
salt as required
½ to ⅔ cup water or add as required
1 tablespoon cornstarch (also known as corn flour in india)
2 to 3 tablespoons water for dissolving corn starch
¼ to ½ teaspoon rice vinegar or white vinegar - OPTIONAL
2 to 3 spring onion greens to be added later

how to make recipe

making batter for chilli paneer:
1. in a bowl take 2 tablespoons cornstarch.
2. then add 3 tablespoons maida (all purpose flour).
3. next add 2 teaspoon finely chopped ginger, 2 teaspoon finely chopped garlic, ¼
teaspoon crushed black pepper or black pepper powder and ¼ teaspoon kashmiri red
chilli powder. also season with salt as required.
4. add ¼ cup water or add as required.
5. with a wired whisk or a spoon mix very well to get a smooth batter without any
lumps.
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6. now add paneer cubes in the batter.

7. MENU
with a spoon gently coat the paneer cubes with the batter.
frying paneer for chilli paneer recipe:
1. heat 3 tablespoons oil in a frying pan.
2. one side is done, flip it and fry the other side. flip a couple of times and fry till the
paneer cubes are crisp and golden. also do not over do the frying as then the paneer
cubes can become hard.
3. remove the fried paneer cubes and place them on kitchen paper towels for the extra
oil to be absorbed.
making chilli paneer gravy or sauce:
1. in the same pan, there will be some oil left. so no need to add any extra oil. add 2
teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic and 2 to 3 green
chilies (slit or sliced).
2. stir fry on medium to high flame for some seconds.
3. then add ⅓ cup chopped spring onions.
4. stir fry spring onions for 1 to 2 minutes on medium to high flame.
5. next add ½ cup sliced capsicum.
6. stir fry on medium to high flame for 3 to 4 minutes. the capsicum only needs to be
slightly cooked.
7. lower the flame and then add ½ teaspoon kashmiri red chili powder.
8. then add 2 teaspoons soy sauce and 1 teaspoon red chili sauce.
9. stir and mix the sauces and red chili powder with the remaining stir fried ingredients.
10. add ½ to ⅔ cup water. mix well.
11. let the mixture come to a simmer on medium to medium-high flame.
12. meanwhile take 1 tablespoon cornstarch in a small bowl.
13. add 2 to 3 tablespoons water for dissolving corn starch. corn starch is known as corn
flour in india.
14. mix very well to get a smooth paste.
15. lower the flame and then add this corn starch paste to the gravy.
16. as soon as you add corn flour paste to the gravy, mix the paste very well so that no
lumps are formed.
17. add ½ to 1 teaspoon sugar or as required.
18. season with salt as per taste. do keep a check on salt as soy sauce and red chili sauce
already have salt in them.
19. mix very well and simmer till the chilli paneer sauce has slightly thickened and the
corn starch has cooked. you can check the taste and you should not feel any raw
taste coming from the corn starch in the sauce.
20. add the fried paneer cubes.
21. mix paneer cubes very well with the gravy.
22. switch off the flame and then add ¼ to ½ teaspoon rice vinegar or white vinegar. you
can skip vinegar if you want.
23. then add about 2 to 3 tablespoons of chopped spring onions greens.
24. mix very well. check the taste of chilli paneer gravy and if you want, you can add
more soy sauce, chilli sauce, salt, black pepper or sugar.
25. serve restaurant style chilli paneer garnished with some spring onions.

recipe notes
by adding less or more water, you can change the consistency of the chilli paneer
sauce or gravy by making it thin or thick.
instead of paneer, you can use tofu.

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you can also add the amount of soy sauce, red chilli sauce, green chilies, black
pepper,
MENUsugar and vinegar as per your requirements.
rough nutrition info per serving:

Nutrition Facts
chilli paneer recipe restaurant style

Amount Per Serving

Calories 409 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 44mg 15%
Sodium 1923mg 80%
Potassium 74mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 11g 22%

Vitamin A 7.4%
Vitamin C 32.3%
Calcium 33.2%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie
diet.

how to make restaurant style chilli paneer recipe:

preparing batter:

1. in a bowl take 2 tablespoons cornstarch.

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2. then add 3 tablespoons maida (all purpose our).

3. next add ½ teaspoon ginger paste and ½ teaspoon garlic paste.

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4. now add ¼ teaspoon crushed black pepper or black pepper powder and ¼ teaspoon kashmiri
red chilli powder. also season with salt as required.

5. then add ¼ cup water or add as required.

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6. with a wired whisk or a spoon mix very well to get a smooth batter without any lumps. the
batter is of medium consistency.

7. now add paneer cubes in the batter.

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8. with a spoon gently coat the paneer cubes with the batter.

frying paneer:

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1. heat 3 tablespoons oil in a frying pan. i have pan fried the paneer cubes. you can also deep fry
them.MENU

2. once one side is done, ip it and fry the other side. ip a couple of times and fry till the
paneer cubes are crisp and golden. also do not over do the frying as then the paneer cubes can
become hard.

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3. remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be
absorbed.

preparing chilli paneer sauce or gravy:

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1. in the same pan, there will be some oil left. so no need to add any extra oil. add 2 teaspoons
nelyMENU
chopped ginger,
2 teaspoons nely chopped garlic and 2 to 3 green chilies (slit or sliced).

2. stir fry on medium to high ame for some seconds.

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3. then add ⅓ cup chopped spring onions.

4. stir fry spring onions for 1 to 2 minutes on medium to high ame.

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5. next add ½ cup sliced capsicum.

6. stir fry on medium to high ame for 3 to 4 minutes. the capsicum only needs to slightly
cooked.

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7. lower the ame and then add ½ teaspoon kashmiri red chili powder.

8. then add 2 teaspoons soy sauce.

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9. next add 1 teaspoon red chili sauce.

10. stir and mix the sauces and red chili powder with the remaining stir fried ingredients.

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11. add ½ to ⅔ cup water.

12. mix well.

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13. let the mixture come to a simmer on medium to medium-high ame.

14. take 1 tablespoon cornstarch in a small bowl.

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15. add 2 to 3 tablespoons water for dissolving corn starch. corn starch is known as corn our in
india.

16. mix very well to get a smooth paste.

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17. lower the ame and then add this corn starch paste to the gravy.

18. as soon as you add, mix the paste very well so that no lumps are formed.

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19. add ½ to 1 teaspoon sugar or as required.

20. season with salt as per taste. do keep a check on salt as soy sauce and red chili sauce already
have salt in them.

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21. mix very well and simmer till the sauce has slightly thickened and the corn starch has
cooked. you can check the taste and you should not feel any raw taste coming from the corn
starch.

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22. add the fried paneer cubes.

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23. mix paneer cubes very well with the gravy.

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24. switch o the ame and then add ¼ to ½ teaspoon rice vinegar or white vinegar. you can
MENU if you want.
skip vinegar

25. then add about 2 to 3 tablespoons of chopped spring onions greens. mix very well. check the
taste and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.

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26. serve chilli paneer restaurant style garnished with some spring onions. you can serve it
with any indo chinese rice recipe like corn fried rice, 5 spice rice, cabbage fried rice, corn
schezwan fried rice. chilli paneer also goes well as a side dish with veg pulao or jeera rice or nei
choru (ghee rice) or sa ron rice or kuska biryani (plain biryani). you can also have it with plain
paratha or pudina paratha or cheese garlic naan or garlic naan or butter naan or whole wheat
naan.

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{ 6 responses }

Ayesha says
January 13, 2018 at 2:00 am

Which brand red chilli sauce do you use? Thanks for posting such great recipes.. you are always my
go to!

dassana amit says

January 13, 2018 at 8:16 pm

i am using thai heritage brand.

Nancy says
August 12, 2017 at 3:00 pm

This is fantastic. The rst into-chinese recipe that I have tried. Btw – I love you website.
Sometimes I mix and match recipes and they turn out so well. You always have a reasonable logic
behind each step which is great to know while cooking. Thank you for putting in this e ort and
making this website user friendly. All the recipes are amazingly yummy

dassana amit says

August 13, 2017 at 1:36 pm

Welcome Nancy. Glad to read your positive feedback and appreciation.

Anagha says
August 8, 2017 at 7:30 pm

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Hi Amit
Tried your recipe and the dish came out to be really good. Everyone in my family liked it especially
my daughter. Just one small thing that the gravy seemed to be less. Any suggestions for that

dassana amit says

August 10, 2017 at 6:52 pm

Welcome Anagha. You can add some more water.

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