Chilli Paneer Recipe (Dry & Gravy)

Method18 steps · about 35 min

1. 1

   Step 1: Add cornstarch (3 tbsp), all-purpose flour (3 tbsp), red chilli powder, crushed black pepper (0.125 tsp) and salt (0.125 tsp) to a mixing bowl.

   Uses 0.25 tsp Kashmiri red chili powder · 3 tbsp cornstarch · 3 tbsp all-purpose flour · 0.125 tsp black pepper · 0.125 tsp salt

   
2. 2

   Step 2: Add 6 tbsp batter water and whisk into a smooth lump-free batter, neither too thick nor runny. Add 1–2 tbsp extra batter water only if required. Keep the separate sauce water for later.

   Uses 6 tbsp water · 1–2 tbsp additional batter water · batter starch/flour, optional chili, ⅛ tsp pepper and ⅛ tsp salt

   
3. 3

   Step 3: On a medium flame, heat 3 to 4 tablespoons oil in a deep pan for shallow frying.

   Uses 3–4 tbsp oil

4. 4

   Step 4: Gently coat the listed 200 g paneer cubes with the smooth batter.

   Uses 200 g paneer · dry mixture whisked with 6 tbsp water and extra 1–2 tbsp only if required

   
5. 5

   Step 5: Test the heated shallow-frying oil with a tiny portion of the existing batter. It should sizzle and rise without immediately browning.

   Uses 3–4 tbsp oil heated over medium heat · tiny batter portion from coated paneer bowl, not fresh flour inventory

6. 6

   Step 6: Pick up each batter coated paneer with a spoon and gently slide them in the hot oil. Space them apart from each other, do not crowd. Do not disturb them for a minute or until the batter firms up.

   Uses 200 g paneer cubes coated with smooth batter · existing frying oil where batter sizzles and rises without browning

   
7. 7

   Step 7: Later stir and fry them on a medium heat on all the sides until crispy. Drain to a kitchen tissue or a steel colander.

   Uses paneer coating set in existing oil

   
8. 8

   Step 8: Dry sauce route only: mix 1 tsp sauce cornstarch with ½ cup sauce water and keep this slurry aside. In another cup mix 1 tbsp soy sauce, 2 tbsp chili sauce, 2 tbsp ketchup, 1 tsp sugar, ½ tsp vinegar and optional ½ tsp sauce chili powder. Skip gravy route 9 and continue to 10.

   Uses 1 tbsp soy sauce · 2 tbsp red chili sauce · 2 tbsp tomato ketchup · 0.5 tsp vinegar · 0.5 tsp red chili powder · 1 tsp sugar · 1 tsp cornstarch · 0.5 cup water

9. 9

   Step 9: Gravy sauce route only: skip 8. Mix the base 1 tsp sauce starch PLUS separate extra 1 tsp with base ½ cup sauce water PLUS separate extra ½ cup, making 2 tsp starch in 1 cup water; keep this slurry aside. In another cup mix 2 tbsp total soy sauce, 4 tbsp total chili sauce, 3 tbsp total ketchup, 1 tsp total vinegar, 1 tsp sugar plus a little extra to taste, and optional ¾ tsp total sauce chili powder. These totals include the base quantities and gravy-only additions. Continue to 10.

   Uses 1 tbsp soy sauce · 2 tbsp red chili sauce · 2 tbsp tomato ketchup · 0.5 tsp vinegar · 0.5 tsp red chili powder · 1 tsp sugar · 1 tsp cornstarch · 0.5 cup water

10. 10

    Step 10: Remove excess used frying oil, retaining only 1 tbsp in the pan. Fry the chopped garlic (1 tbsp) until aromatic; do not add a new 3–4 tbsp oil batch.

    Uses 1 tbsp garlic · 1 tbsp from existing fry oil retained; excess removed

    
11. 11

    Step 11: Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.

    Uses 2 tbsp spring onion whites · 1 onion · garlic briefly fried in retained 1 tbsp oil

12. 12

    Step 12: Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 2 mins.

    Uses 0.5 cup bell pepper · 1 green chili · cubed onion and whites added to aromatic garlic oil

    
13. 13

    Step 13: Stir and add only the dry sauce from 8 OR the gravy sauce from 9 to the cooked vegetables.

    Uses onion/scallion/pepper/chili stir-fried 2 minutes · ONLY dry route: soy 1 tbsp, chili 2 tbsp, ketchup 2 tbsp, vinegar ½ tsp, sugar 1 tsp, optional chili ½ tsp · ONLY gravy route: soy 2 tbsp, chili 4 tbsp, ketchup 3 tbsp, vinegar 1 tsp, sugar to taste, optional chili ¾ tsp

    
14. 14

    Step 14: Stir and add only the matching slurry from 8 OR 9. Cook over medium heat until the sauce boils and thickens; do not add a second route or fresh batter starch.

    Uses stir-fry vegetables mixed with only chosen sauce route · ONLY dry route: 1 tsp sauce starch in ½ cup sauce water · ONLY gravy route: 2 tsp sauce starch in 1 cup sauce water

    
15. 15

    Step 15: Taste the cooked sauce and adjust with separately listed extra salt, sugar (to taste) or sauces only as needed.

    Uses sugar (extra to taste, including gravy-route adjustment) · extra only to taste, separate from batter salt · soy sauce (extra sauce only to taste) · red chili sauce (extra sauce only to taste) · tomato ketchup (extra sauce only to taste) · one selected slurry boiled/thickened with selected sauce and vegetables

16. 16

    Step 16: Add a little extra hot water only if the sauce is too thick. Turn off the heat and let the finished sauce cool slightly.

    Uses hot water (extra only if sauce too thick) · sauce taste adjusted after cooking

17. 17

    Step 17: Toss the drained crisp fried paneer in the finished sauce with the separate ¼ tsp finishing black pepper and chopped spring onion greens (2 tbsp).

    Uses 0.25 tsp black pepper · 2 tbsp spring onion greens · heat off, consistency adjusted, sauce slightly cooled · same 200 g coated cubes fried crisp and drained, not raw cheese

    
18. 18

    Step 18: Serve the finished chilli paneer promptly as an appetizer, or alongside cooked noodles or fried rice.

    Uses fried paneer tossed in selected sauce with pepper/scallion greens