How to make Chilli Paneer - Marinated paneer cubes deep fried and cooked with red chillies, onions, capsicum and tomato chilli sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Dried Red Chillies (सूखी लाल मिर्च ), Cottage Cheese

Cuisine : Indo-Chinese

Course : Snacks and Starters

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Chilli Paneer Recipe Card

Chilli Paneer

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

You can also find more Snacks and Starters recipes like Perfect Omelette, Potato Tater Cakes, Paneer Satay, Batter Fried Onion Rings.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chilli Paneer Recipe

  • Dried Red Chillies 3

  • Cottage Cheese cut into 1/2 inch pieces 400 grams

  • Tomato chilli sauce 1 tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Refined flour (maida) 2 tablespoons

  • Spring onions 5-6

  • Oil 2 tablespoons

  • Red capsicum chopped 1/2 cup

  • Green capsicum chopped 1/2 cup

  • Green capsicum chopped 1/2 cup

  • Salt to taste


Step 1

Keep paneer cubes in a bowl, add salt, ginger-garlic paste, refined flour, 1 tsp tomato chilli sauce and mix gently. Roughly chop spring onions.

Step 2

Heat 2 tbsps oil in a non stick wok. Heat sufficient oil in a kadai. Cut red chillies into small pieces, remove seeds and add to the wok. Add spring onions and saute.

Step 3

Add a few cubes of paneer at a time to the hot oil in the kadai and deep fry on high heat till golden. Add capsicums to the wok and mix well. Add salt cookfor some time.

Step 4

Add 1 tbsp tomato chilli sauce, mix well and cook for 2 minutes. Switch off the heat.Drain paneer cubes and add to the wok and mix well.  Serve hot.