How to make Chilli Paneer -

This paneer chilli recipe is a Indo Chinese style stir fry of deep fried cottage cheese cubes with bell peppers, chillies, onion, garlic and Chinese sauces. You can turn this starter into a main course by thickening the gravy base with corn starch slurry.

Sanjeev Kapoor

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

Chilli Paneer Recipe Card


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.

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 teaspoon + 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

  • Yellow 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.