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resraurant style chilli paneer served in a oval ceramic dish with a spoon
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5 from 3 votes

Chilli Paneer Recipe

Chilli paneer recipe is a popular indo chinese starter or side dish recipe with paneer or Indian cottage cheese. Make restaurant style chilli paneer at home with this easy step by step recipe in under 40 minutes. Crispy pan fried paneer tossed in a flavorful sauce and topped with green onions!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indo chinese
Keyword: chilli paneer, chilli paneer dry
Servings: 3
Calories: 296kcal
Author: Harini


  • 200 grams paneer cubed
  • 2 tablespoons corn strach
  • 2 tablespoons plain flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper powder powdered black peppercorns
  • 1/4 teaspoon salt
  • 3-4 tablespoons water

For Chilli Sauce & stir fry

  • 1 tablespoon oil sesame oil or vegetable oil
  • 1 inch ginger root peeled and minced
  • 4 garlic cloves peeled and minced
  • 2 green chilies finely chopped
  • 2 tablespoons delery chopped
  • 1/2 teaspoon chili flakes
  • 1/2 cup cubed onion 1 medium onion
  • 1/2 cup cubed green bell pepper 1 small
  • 1/2 cup cubed red bell pepper 1 small
  • 1/2 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon green chilli sauce
  • 1 tablespoon chili paste use 1 teaspoon red chili powder as aternate
  • salt to taste
  • 1 tablespoon rice vinegar
  • 1/4 cup spring onions greens for garnish
  • 1 tablespoon corn starch
  • water 1/4 cup + 1 cup


  • Cut the paneer into bite size cubes and place in a wide bowl. Add 2 tablespoons plain flour, 2 tablespoons corn starch, 1/2 teaspoon red chili powder, 1/4 teaspoon pepper powder and 1/4 teaspoon salt.
  • Add around 3-4 tablespoons water and toss the flours to coat the paneer.
  • Heat oil for deep frying in a heavy pan.
  • Add the paneer cubes in batches to the hot oil depending on the size of your oan. Fry over medium heat.
  • Stir and spread the paneer while frying to avoid sticking at the bottom and also to each other.
  • Stir well and fry them until crispy and golden brown. This takes around 4-5 minutes over medium heat. Remove to a strainer and keep aside.
  • Mix 1 tablespoon cornstarch in 1/4 cup cold water and mix into a lump free paste. If you want to make the gravy version use 2 tablespoons cornstrach and 1 cup water.
  • heat 1 tbsp oil in a heavy wok or pan. Add minced ginger garlic or paste, chopped green chilli, chopped celery, 1/2 tablespoon chili flakes. Saute for a minute in high flame.
  • Add the 1/2 cup cubed onions, 1/2 cup cubed capsicum. Cook for 2 minutes in highest flame.
  • Next stir in the sauces- 1 tbsp green chilli sauce, 1 tbsp chilli paste or 1 teaspoon red chilli powder, 2 tablespoons soy sauce, 1/2 teaspoon sugar, 1 tablespoons vinegar. Mix well and cook for 1 to 2 minutes.
  • Now add the cornstrach slurry and mix well. Add 1 cup water and mix. Let the chilli sauce cook for 2-3 minutes until it thickens well. For this dry version you need the sauce to be quite thick and sticky.
  • Once the chilli sauce is thick, add the fried paneer cubes and toss well.
  • Garnish chilli paneer with chopped spring onion greens and serve immedietly.


  • Instead of deep frying the paneer you can pan fry or even grill them.
  • The recipe can be doubled
  • If colored bellpeppers are not available just use green ones
  • Vary the quantity of sauces as per taste.


Serving: 3servings | Calories: 296kcal | Carbohydrates: 15g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 995mg | Potassium: 61mg | Fiber: 2g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 6mg | Calcium: 327mg | Iron: 1mg