Chilli paneer
What better way to treat your taste buds than with our chilli paneer recipe, a tasty Indo-Chinese dish. This recipe blends the smooth creaminess of paneer with a tangy chilli sauce for an exciting mix of textures and flavours. The paneer is cooked in a fragrant sauce with cumin, garlic, and ginger as well as colourful peppers. Chilli paneer is best enjoyed with rice or naan for a tasty meal that is sure to delight your friends and family.
Ingredients
Pan-fried paneer
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2 - 3 tbsp
Neutral cooking oil
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Chilli sauce
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2
Onions
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3
Garlic cloves
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1
Green chilli pepper (to taste)
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2 tsp
Ginger, freshly grated
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1
Red pepper
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1
Green pepper
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1 tsp
Ground cumin
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Tomato & seasoning
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200 ml
Tomato purée
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½ tsp
Turmeric
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2 tsp
Ground coriander
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½ tsp
Garam masala
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1 tbsp
Soy sauce
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1 tsp
Rice vinegar or any mild vinegar
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1 tsp
Sugar
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100 - 200 ml
Water
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½ - 1 tsp
Salt (to taste)
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To serve
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1 handful
Fresh coriander
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1 tbsp
Sesame seeds
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300 g
Rice or 4 pcs. naan
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Cut the paneer into medium-sized cubes; about 2-3 cm is ideal. It helps the cubes brown evenly in the pan, giving them a golden crust without them drying out. This size will also ensure they keep their shape when mixed with the deliciously sticky chilli sauce. Plus, the cubed paneer will be just the right size for a satisfying bite when served with a side of rice or naan bread. If you want it to be a little crispier, cut it into slightly smaller cubes, just make sure each cube is big and strong enough to stay in one piece while cooking.
To make your cubed paneer even crispier, you can coat it in a light batter before frying it in the pan. Mix 3 tbsp cornflour, 2 tbsp plain flour, ½ tsp chilli powder, 80 ml water, and a pinch of salt. Make sure the batter is sticky; if it is too thin, it will not coat the cubes sufficiently. Fry them in batches until crisp and golden. Remove from the pan and set aside on kitchen paper.
The secret to a good chilli paneer is balancing the savoury, sour, sweet, and spicy flavours. Soy sauce adds saltiness, so make sure to taste before adding extra salt. To add a little zing, it is best to add the vinegar in stages rather than all at once, to avoid overwhelming the sauce. A touch of sugar will soften the acidity of the tomatoes and tone down the heat from the chillies. Taste the sauce as you go through each step, and make small adjustments to suit your palate.
FAQ: Questions about chilli paneer
To make the most of your chilli paneer recipe, our FAQ section answers some of the most frequently asked questions about this delicious dish, so you can enjoy it to the full.
What is paneer?
Paneer is a creamy soft cheese associated with Indian cuisine and is made from cows' or buffalo milk. The cheese is made by combining hot milk with acids such as lemon juice or vinegar. It is a versatile food used in numerous Indian recipes and is often served with traditional Indian roti or even wrapped in dough and deep-fried.
What is chilli paneer?
Chilli paneer is a popular Indo-Chinese dish and a perfect example of fusion food. It combines ingredients such as cheese and spices from India with Chinese sauces and cooking methods. As the name suggests, cubed paneer is pan-fried until golden and then simmered in a tangy, chilli-infused tomato sauce. The dish is further elevated with the crunch of red and green peppers, and enhanced by the earthy flavours of cumin, garlic, ginger, and green chilli. The sauce is a combination of tomato purée, soy sauce, and vinegar with spices such as turmeric, ground coriander, and garam masala, creating a warm, umami flavour with a sweet undertone.
Can I use fresh tomatoes instead of tomato purée in chilli paneer?
Yes, you can substitute fresh tomatoes for tomato purée in chilli paneer. To equal the flavour of 200 ml of tomato purée, take 3-4 medium ripe tomatoes. For best results, chop the tomatoes and blend them into a liquid before cooking. Alternatively, you can cook them first and then blend to create a smooth paste. Fresh tomatoes take longer to cook as you need to simmer them for 10-15 minutes to reduce the liquid and thicken the sauce until the oil starts to separate. To counteract the acidity, you might need to add a bit more sugar or salt to taste.
How should I store and reheat leftover chilli paneer?
Store leftover chilli paneer in an airtight container in the fridge for up to 2 days and reheat it gently to keep the paneer soft. Let it stand at room temperature for 10-15 minutes, then reheat in a pan over low heat with a splash of water, stirring gently until warmed through. Alternatively, reheat in the microwave in short bursts, stirring in between to avoid overcooking.
What to eat with chilli paneer?
Chilli paneer is best enjoyed with rice or Indian flatbreads. Plain basmati or jasmine rice, or cumin-scented jeera rice, pairs well with the spicy sauce, while naan, roti, or chapati are ideal for scooping up the paneer. For balance, add a simple cucumber salad or a spoonful of plain yoghurt or raita.
Nutritional values per serving
Energy:
411 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 4.1 g |
| Protein | 7.7 % | 7.8 g |
| Fat | 25.6 % | 11.9 g |
| Carbohydrates | 66.7 % | 67.5 g |
You may also like
Try our easy and aromatic chilli paneer
Our chilli paneer recipe is a celebration of eastern flavours, which contrasts the smooth and creamy paneer with a spicy, tangy sauce that will tantalise your taste buds. The cubed paneer is fried until golden, leaving each one crispy on the outside while staying soft and milky on the inside. The intoxicating scent of cumin in hot oil acts as an exciting introduction to the exotic flavours of garlic and ginger.
Pan-fried paneer with golden edges
Pan-frying paneer gives it a beautifully crisp, golden exterior while the inside stays soft, creamy, and slightly springy. And there are three elements to get this technique right: a hot pan, neutral cooking oil, and patience!
The gentle browning adds a subtle nuttiness and a deeper savoury note, which helps the paneer hold its own against the bold tomato and chilli sauce. Cooked patiently in hot oil, the cubes develop lightly caramelised edges that soak up flavour without turning dry, creating the perfect contrast between crisp outside and tender centre.
Simmered in a spicy tomato-chilli sauce with peppers
The sauce is an essential element to this Indo-Chinese style chilli paneer recipe. The combination of tomato purée, turmeric, ground coriander, and garam masala creates a complex but warm blend of spices we usually associate with Indian food.
In contrast, the Chinese influences come from the soy sauce and vinegar, which add both depth and a refreshing tang to balance the sweetness from the sugar to create the unique taste of chilli paneer.
If you want to try more Indian-inspired recipes with paneer, have a look at paneer pulao, paneer karahi, and saag paneer. They may sound impressive, but they are all easy to make at home with our recipes.
Serve with flavourful toppings and sides
We recommend you try chilli paneer with fluffy basmati rice or soft, buttery naan to soak up the rich sauce. To complement your chilli paneer and add some variety, you can also add a side dish of cucumber raita or a crisp mixed salad. The cool yoghurt or a simple salad of lettuce, onion, and cucumber offers a simple and refreshing contrast to the chilli paneer's warmth and richness.
For a fun dining experience, you could try serving it with roti or chapati for your family or guests to create their own wraps.
Simple ways to adjust the recipe
There are so many other ways to experiment with chilli paneer and create your own in-house version. If you love a smoky flavour to your food, try adding smoked paprika or roasted red peppers. If you are a fan of super spicy food and need extra heat, add a little more green chilli or some chilli flakes.
You can even make a dry version by reducing the sauce until it coats the paneer and peppers, a great idea for pre-meal appetisers or party finger food. And do not forget the visuals! Add a bit of extra colour by throwing in some greens like broccoli or snap peas. Not only will it add to the look of the dish, but it will also introduce new and interesting textures to your chilli paneer.
Curious to learn more? Explore what paneer is, and find out how it compares in paneer vs tofu, paneer vs halloumi, or paneer vs cottage cheese.
