Dry Chilli Paneer Easy Recipe without Frying

Make Restaurant style Dry Chilli Paneer recipe with an option to prepare it semi-dry and gravy versions as well. Dry Chilli Paneer is one of the most popular vegetarian options as an appetizers when Dining in Indian-Chinese Restaurants. Indo-Chinese Cuisine have converted Chinese Cuisine suitable to an Indian food lovers. Some of the most popular Indo-Chinese recipes are Schezwan Fried Rice, Schezwan Noodles, American Choupsey, Chinese Bhel, etc. Restaurants usually add MSG and high amount of oil which makes this dish unhealthy. In this special version of Dry Chilli Paneer, we Shallow fry Paneer, to make healthier Dry Chilli Paneer recipe.

About Dry Chilli Paneer aka Chilli Paneer:

Dry Chilli Paneer is an Indo-Chinese appetizer or Main dish served usually with Fried Rice or as a combo Menu in restaurant. In this dish, usually Paneer will be deep fried and tossed in spicy hot sauce. This is a combination of Indian flavours mainly coming from Hot Chilis and Garlic along with Soy sauce and Vinegar to bring in that Chinese Flavours. Additionally to bring crunch in the dish, veggies like Capsicum (Bell peppers), Onions and Spring Onions are added. If you don’t have Red Chilli sauce in your kitchen, no worries. This recipe of Dry Chilli Paneer doesn’t need it unlike other recipes.

The dish can be prepared in 3 versions, below version is Dry Chilli Panner recipe apart from this, Semi-Gravy and Gravy version can also be prepared by adjusting quantity of Corn flour mixture in the recipe.

Serving Suggestions:

• Dry Chilli Paneer can be served as a Starter, a good accompany to some Beverages.
• Gravy version of Chilli Paneer is also served with Rice or Noodles.
• Innovation is at best when we want to use Dry Chilli Paneer, roll it in some Leftover Chapatis (Roti) and some fresh veggies and walla you have Chilli Paneer Frankie. Put this between breads along with chutneys, your Chilli
• Paneer sandwich is ready. And last but not least, pocket it in Puff pastry to make Chilli Paneer Puffs.
• Easily, Chilli paneer is the most versatile Indo-Chinese invention which can go with anything from Basmati Rice to Puff pastries.

Tips and Variations:

1. Paneer can be shallow fried, grilled or deep fried based on your choice. But remember, Paneer shouldn’t be fried for more than 2-3 mins, else it will become hard and chewy.
2. Chilli powder usage should be limited as it changes taste of the Dry Chilli Paneer, if you want more spicier version add more green chillies.
3. If you are using Market bought Red Chilli Sauce, try to limit or avoid Vinegar as the market sauce is already tangy.
4. To make Chilli Paneer gravy, you can double or triple the amount of corn starch slurry in Dry Chilli Paneer recipe.
5. But remember this also changes measurements of other ingredients. Change it as per your taste.
6. Every cup of water will need 2 tsp corn starch. This is my goto measurement.
7. Crunchiness of Onions and Peppers (Capsicum) should be maintained. Ensure they are not overcooked.

Few Other Indo Chinese Recipes you might like:

1. Corn Garlic Spring Roll
2. Stir Fry Vegetables in Garlic Sauce
3. Schezwan fried Rice

Paneer Chilli Dry Recipe - પનીર ચીલી

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine Indo Chinese

Servings 4 servings

Calories 120 kcal

Ingredients

  

• 350 gms Paneer cubes
• 1 tsp Red Chili powder
• 1 tsp Kashmiri Chilly powder
• Salt as per taste
• 2 tbsp Cornflour
• ¼ cup Oil
• 1 tbsp Garlic chopped
• 1 tbsp Ginger chopped
• 4 green chillies
• ½ cup Onion diced
• ½ cup square cut capsicums
• 1 tsp Soya sauce
• 1 tbsp Tomato ketchup
• 1 tsp white vinegar
• ½ tsp Sugar
• Water as per instructions
• ½ cup chopped Spring onions green

Instructions

 

• Dust the paneer cubes with salt, 1/2 tsp chili powder and 1 tbsp cornflour. Lightly toss the paneer to coat the cornflour.
  350 gms Paneer, 1 tsp Red Chili powder, Salt as per taste, 2 tbsp Cornflour
• Heat 1/4 cup oil in a pan and shallow fry the paneer till lightly brown on all the sides. Remove and keep aside.
  ¼ cup Oil
• Dissolve 1/2 tsp red chili powder and 1 tsp kashmiri chilli powder in 2 tbsp of water.
  1 tsp Red Chili powder, 1 tsp Kashmiri Chilly powder, Water as per instructions
• Check oil and remove excess oil from Pan. Once oil is hot, add ginger & garlic chopped.
  ¼ cup Oil, 1 tbsp Ginger, 1 tbsp Garlic
• Quick stir and diced onions, capsicum, green chilly slit and give a toss for a minute.
  ½ cup Onion, ½ cup square cut capsicums, 4 green chillies
• Add the dissolved chilli powder and give a quick stir on high flame.
  1 tsp Red Chili powder
• Add soya sauce, tomato ketchup and 1-2 tsp red chill powder, a pinch of sugar. Toss and then add a 1/2 cup water.
  1 tsp Red Chili powder, 1 tsp Soya sauce, 1 tbsp Tomato ketchup, ½ tsp Sugar, Water as per instructions
• Drop in paneer, a pinch of salt and a dash of vinegar. Add spring onion chopped.
  Salt as per taste, 1 tsp white vinegar, 350 gms Paneer
• Dissolve cornflour in 2 tbsp of water and add it to the pan. This will thicken the sauce and it will coat paneer. Toss and once it thickens remove and serve.
  2 tbsp Cornflour, Water as per instructions, ½ cup chopped Spring onions green

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