If you’ve ever craved that irresistible sweet-spicy flavour from your favourite Indo-Chinese restaurant, this dry chilli paneer recipe is for you. Crispy paneer cubes tossed in a punchy garlic-chilli sauce with peppers and onions, it’s quick, bold, and seriously addictive.
Whether you’re serving it as a starter, side dish, or light dinner, this version delivers the perfect balance of heat, umami, and crunch, all made at home in under 30 minutes.
What Is Chilli Paneer?
Chilli paneer is a classic Indo-Chinese dish made with Indian paneer (cottage cheese), stir-fried vegetables, and a spicy-savoury sauce. There are two main styles:
- Dry chilli paneer – like this one, ideal as a snack or appetiser
- Gravy-style chilli paneer – better as a main dish with rice
This version is dry but saucy, perfect for scooping up with noodles, fried rice, or chapati.
Ingredients
For the Paneer:
- 200g paneer, cubed
- 3 tbsp cornstarch
- Oil for frying
For the Sauce:
- 1 tbsp soy sauce
- 2 tbsp red chilli sauce (like Ching’s or similar)
- 2 tbsp ketchup
- 1 tsp apple cider vinegar
- 1 tsp chilli powder
- ½ tsp black pepper powder
- Salt to taste
For the Stir-Fry:
- 1 tbsp minced garlic
- 2 spring onions, sliced
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1 onion, cubed
- 1 green chilli, sliced
🛒 Recommended tools:
[Non-stick Pan – Amazon]
[Tupperware – Amazon]
[Red Chilli sauce – Amazon]
How to Make Chilli Paneer (Dry Style)
1. Mix the Sauce
In a small bowl, combine soy sauce, chilli sauce, ketchup, vinegar, chilli powder, black pepper, and salt. Mix well and set aside.
2. Coat the Paneer
Add cubed paneer and cornstarch to a Tupperware container, close the lid tightly, and shake to coat. This gives the paneer a crispy texture when fried.
3. Fry the Paneer
Heat oil in a pan over medium heat. Fry the paneer until golden brown on all sides, turning regularly. Remove and set aside on kitchen paper to drain.
4. Stir-Fry Aromatics
Discard excess oil, return the pan to medium heat, and add minced garlic with half the chopped onion. Sauté until translucent.
5. Add Vegetables
Add the remaining onion, bell peppers, spring onion, and green chilli. Stir-fry until the edges are slightly charred, but the vegetables are still crisp.
6. Add the Sauce
Pour in the prepared chilli sauce and cook for 1-2 minutes, letting it thicken slightly.
7. Finish with Paneer
Return the fried paneer to the pan and toss well to coat with the sauce. Cook for another 2-3 minutes until everything is heated through.
How to Serve Chilli Paneer
- On its own as a spicy appetiser
- With fried rice or garlic noodles
- Stuffed into wraps or chapatis for a fusion twist
- Paired with cold drinks as a party snack
Tips & Variations
- Use tofu instead of paneer for a vegan version
- Add extra chilli sauce or fresh chillies for more heat
- For a saucier version, add 2-3 tbsp of water when adding the sauce
- Make it a meal: add cooked rice or noodles straight into the pan
Storage & Reheating
- Best served fresh, while the paneer is still crispy
- Store leftovers in the fridge for up to 2 days
- Reheat in a pan over medium heat with a splash of water, avoid microwaving to keep the texture intact
Restaurant Style Chilli Paneer Recipe at Home
Chilli paneer is a crowd-pleasing Indo-Chinese favourite you’ll find yourself making again and again. With crispy paneer, spicy sauce, and loads of garlic, it’s one of those dishes that disappears fast, so make extra.
This post may contain affiliate links. If you click and purchase, I may receive a small commission at no extra cost to you.
