Paneer Chilli Dry (also called Chilli Paneer) is an iconic fusion dish that combines Indian paneer with bold Chinese-style sauces. It’s a dry-style stir-fry—meaning there’s no gravy—making it ideal as an appetizer or finger food.
This dish is especially popular in Indian restaurants, street food joints, and home kitchens alike. The beauty? It comes together quickly and packs a punch of flavor.
🛒 Ingredients (Serves 2–3)
🔸 For the Paneer Coating:
- 200–250g paneer (cubed)
- 2 tbsp cornflour (cornstarch)
- 2 tbsp all-purpose flour (maida)
- Salt & pepper to taste
- Water (just enough to make a thick batter)
- Oil for shallow frying
🔸 For the Stir-Fry:
- 1 tbsp oil (use the same from frying)
- 1 green chili (slit or chopped)
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 small onion (cut into petals)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- Spring onions for garnish (optional)
🔸 For the Sauce:
- 1 tbsp soy sauce
- 1 tbsp chili sauce (adjust to spice level)
- 1 tsp vinegar
- 1 tsp tomato ketchup
- 1 tsp sugar (balances the spice)
- Salt to taste (very little—soy sauce is salty)
- 1–2 tbsp water (optional, for tossing)
👨🍳 Instructions
✅ 1. Prepare and Fry the Paneer
- In a bowl, mix cornflour, all-purpose flour, salt, pepper, and just enough water to form a thick batter.
- Coat each paneer cube in the batter.
- Heat oil in a non-stick pan and shallow-fry the paneer until golden and crisp on all sides.
- Remove and place on paper towels to drain excess oil.
🔥 Tip: Want it ultra-crispy? Double-fry the paneer (fry once lightly, cool, then fry again till golden).
✅ 2. Sauté the Aromatics & Veggies
- In a wok or large pan, heat 1 tbsp oil on high heat.
- Add chopped garlic, ginger, and green chili. Sauté for 30 seconds.
- Add onion petals and bell peppers. Stir-fry for 2–3 minutes on high heat. Keep the veggies crunchy!
✅ 3. Add the Sauces
- Mix soy sauce, chili sauce, vinegar, ketchup, sugar, and a splash of water in a small bowl.
- Pour this mixture into the pan with the veggies.
- Stir quickly and allow it to sizzle and coat the vegetables.
✅ 4. Toss in the Fried Paneer
- Add the crispy paneer cubes to the pan.
- Gently toss everything until the sauce coats the paneer and veggies evenly.
- Cook for 1 more minute, garnish with chopped spring onions.
🧂 Optional Garnish & Add-ons
- Toasted sesame seeds for a nutty crunch
- Chopped cilantro for a desi touch
- Extra green chilies if you love it spicy
- A drizzle of chili oil for added heat
🍽️ Serving Suggestions
- Serve hot as an appetizer or snack
- Pair with fried rice, chili garlic noodles, or Hakka noodles for a full Indo-Chinese meal
- Stuff into wraps or rolls for a fun twist
- Great with a cold beverage to cool down the spice
🔁 Variations
🔄 Want to Try Something Different?
- Gravy Version: Add ½ cup water + 1 tsp cornflour slurry after tossing paneer to create a semi-gravy version.
- Tofu Chilli: Swap paneer with firm tofu for a vegan version.
- Extra Veggies: Add baby corn, mushrooms, or broccoli for a veggie-loaded dish.
- Air-Fried Paneer: Skip the oil and crisp paneer in an air fryer for a lighter version.
🧊 Storage Tips
- Best enjoyed fresh and hot!
- Store leftovers in an airtight container in the fridge for up to 2 days
- Reheat in a pan or oven—avoid microwave to keep paneer crisp
🌶️ Pro Cooking Tips
- Always cook on high heat when stir-frying for authentic Indo-Chinese flavor.
- Don’t overcook the bell peppers—they should stay slightly crisp.
- Use low-sodium soy sauce if you’re watching salt intake.
- For extra kick, add Schezwan sauce to the stir-fry.
📝 Quick Recipe Recap
Paneer Chilli Dry
✅ Crispy, spicy, and full of flavor
✅ Indo-Chinese fusion favorite
✅ Ready in 30 minutes
Ingredients:
- Paneer, cornflour, flour, onion, peppers, garlic, sauces
Instructions:
- Coat and fry paneer
- Sauté garlic, ginger, chili, and veggies
- Add sauces and toss everything together
- Garnish and serve hot!
Final Thoughts
Paneer Chilli Dry is one of those dishes that disappears fast—whether you’re cooking for guests or just indulging in a cozy dinner. It’s spicy, crunchy, and saucy in all the right ways. Once you master this simple recipe, you’ll find yourself coming back to it again and again.
