Bring a taste of Indo-Chinese flair to your table with this irresistible Paneer Chilli Dry! Perfect as a party starter or a crowd-pleasing side dish, this quick and vibrant recipe showcases cubes of soft paneer tossed in a medley of crunchy peppers, onions, and a tangy blend of sauces. Inspired by the popular chilli chicken, this vegetarian version is simple to prepare—ready in just 15 minutes—and delivers a satisfying punch of flavor that’s both spicy and slightly sweet.
Whether you use homemade paneer for extra freshness or opt for store-bought, this dish adapts wonderfully to your time and taste. Sautéed with aromatic ginger, garlic, and green chillies, the paneer soaks up all the goodness from the sauces and veggies. The recipe is versatile; swap in tofu for a vegan twist or add extra vegetables for even more crunch. Serve your paneer chilli hot as a starter with toothpicks at your next gathering, or pair it with noodles and fried rice for a truly memorable meal.
Paneer Chilli Dry Recipe | Perfect Indo-Chinese Appetizer
Print RecipeIngredients
- 10 pieces paneer/cottage cheese, cubed
- 1 tsp corn flour
- ¼ tsp black pepper, crushed
- Salt to taste
- 2 tbsp oil for frying
- 1 inch ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 green chilli, slit
- 2 spring onions, chopped
- ¼ red capsicum, cubed
- ¼ green capsicum, cubed
- ½ onion, cut into petals
- 1 tsp chilli sauce
- 2 tbsp tomato sauce
- 1 tsp soy sauce
- ¾ tsp sugar
- Salt to taste
- 2 tsp corn flour
- ¼ cup water
- ¼ tsp black pepper, crushed
- 200 grams paneer/cottage cheese, cubed
- 4 tsp oil
- 1 green chilli, slit
- 2 tbsp spring onion, chopped
- ½ onion, petals
- ½ carrot, sliced
- ½ capsicum, julienned
- 1 pack chings paneer chilli masala (optional)
- 1 cup water
Instructions
Heat oil in a pan and sauté ginger, garlic, green chilli, and spring onion until fragrant.
Add cubed red and green capsicum along with onion petals and stir fry on high heat for a minute to keep them crisp.
Pour in chilli sauce, tomato sauce, soy sauce, salt, and sugar, stirring to coat the vegetables evenly.
Mix corn flour with water to create a slurry and add to the pan, stirring until the sauce thickens and turns glossy.
Toss in the paneer cubes and sprinkle with crushed black pepper, combining everything gently to avoid breaking the paneer.
Garnish with fresh spring onions and serve immediately—enjoy hot as an appetizer or alongside fried rice or noodles.
Notes
Tips:
For best results, use fresh and soft paneer—homemade works beautifully, but store-bought is also great if fresh., You can substitute paneer with plain tofu for a vegan option, avoiding pre-marinated varieties., Add more vegetables like carrots or broccoli for extra crunch and nutrition., If you're short on time, using a ready-made masala mix like Ching's reduces prep and gives consistently delicious results., Customize the heat and sweetness to your liking by adjusting the quantity of chilli sauce and sugar.
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