I absolutely love paneer, whether it’s grilled, fried, or in a curry, it’s one of my all-time favorite ingredients! This Chilli Paneer recipe is a quick and flavorful dish that’s ready in just 15 minutes. It’s packed with spices, a little heat, and that perfect crispy texture on the outside while staying soft and tender on the inside. This dish is perfect for when you want a satisfying meal but don’t have much time to cook. It’s a hit with my family, and I’m sure it will be with yours too! Let’s dive right in!
Method
Fry the Paneer
To start, heat a dash of oil or butter in a pan over medium-high heat. Once the butter has melted and is sizzling, add the paneer pieces to the pan. Fry the paneer until golden brown on all sides, which should take about 3-4 minutes. The paneer should become crispy on the outside but still soft on the inside. Once done, remove the paneer from the pan and set it aside on a plate.
Sauté the Spices
In the same pan, add the remaining butter and heat it over medium heat. Once the butter has melted, add the chopped green chilies, minced garlic, and grated ginger. Sauté them together for about a minute, or until they release a fragrant aroma. Next, add the tomato purée to the pan and cook for another minute, stirring occasionally. After the tomato purée has cooked, add the cumin powder, coriander powder, Kashmiri chili powder, salt, and black pepper to the pan. Stir everything together, letting the spices sauté for an additional minute to release their full flavor and infuse the oil with their wonderful aromas.
Add the Veggies and Paneer
Now, add the chopped bell peppers and onions to the pan. Stir-fry them for about 2-3 minutes. You want the vegetables to soften a little but still maintain some crunch. After that, return the fried paneer to the pan and mix it well with the veggies. To bring the dish together, pour in the corn flour slurry (which is the corn flour mixed with water) and stir everything so that the slurry coats the paneer and veggies evenly. Let the mixture cook for a few more minutes until the sauce thickens and all the ingredients are nicely coated. Once everything is well-mixed and cooked through, remove from the heat.
Necessary Tools
- Frying pan or wok
- Knife and cutting board
- Stirring spoon
- Measuring spoons
- Small bowl for corn flour slurry
Chilli Paneer
Cuisine: IndianDifficulty: Easy4
servings5
minutes10
minutes15
minutesIngredients
200-250g paneer, sliced lengthways down the middle, then cut into 1-inch pieces
2 tbsp butter or ghee
3 garlic cloves, minced or finely grated
2 cm piece of ginger, finely grated
1 mild green chili, roughly chopped
1 heaped tbsp tomato purée
1 large onion, cut into chunks
1-2 bell peppers, cut into 1-inch cubes
1 tsp cumin powder
1 tsp coriander powder
1 tsp Kashmiri chili powder (or to taste)
Salt, to taste
1/2 tsp black pepper powder
1 tbsp corn flour, mixed into 1/4 cup water (corn flour slurry)
Fresh coriander, finely chopped
Directions
- Fry the Paneer
In a pan over medium-high heat, add a dash of oil or butter. Once the butter is melted, add the paneer pieces and fry them until golden brown on all sides. This should take about 3-4 minutes. Once crispy, remove the paneer from the pan and set it aside. - Sauté the Spices
In the same pan, add the remaining butter and heat it over medium heat. Once the butter has melted, add the chopped green chilies, minced garlic, and grated ginger. Sauté for a minute or until fragrant. Then add the tomato purée and cook it for another minute, stirring occasionally. Next, add the dry seasonings: cumin powder, coriander powder, Kashmiri chili powder, salt, and black pepper. Stir everything together and sauté for an additional minute to allow the spices to release their full flavor. - Add the Veggies and Paneer
Now, add the chopped bell peppers and onion to the pan and stir-fry for about 2-3 minutes. You want the veggies to soften a little but still have some crunch. Add the fried paneer back into the pan and stir everything together. Pour in the corn flour slurry, mixing it in well with the veggies and paneer. Let the mixture cook for a few more minutes until the sauce thickens and coats everything nicely. Garnish with fresh coriander, and your Chilli Paneer is ready to serve!
Notes
- Be careful not to overcook the paneer while frying. You want it crispy on the outside but still soft and tender on the inside.
- When adding the corn flour slurry, make sure it’s mixed well to avoid lumps. Stir the sauce as it cooks to ensure the slurry thickens evenly.
- Adjust the amount of Kashmiri chili powder depending on how spicy you want the dish to be. You can always add more, but you can’t take it out once it’s added!
Serving Suggestions
Chilli Paneer is a versatile dish that pairs wonderfully with a variety of sides. I love to serve it with warm parathas, roti, naan, or even steamed rice. If you want something extra refreshing to balance the spice, serve it with a cool side of raita or a simple cucumber salad.
Fun Fact
Did you know that Paneer, also called Indian cottage cheese, is a great source of protein and calcium? It’s one of the most popular ingredients in Indian cooking and can be used in a variety of dishes, from savory to sweet!
Conclusion
Chilli Paneer is the perfect dish for when you’re craving something spicy, flavorful, and satisfying! It’s quick, easy, and always a crowd-pleaser. Whether you serve it with naan, parathas, or rice, this dish will bring bold flavors and a touch of heat to your meal. Give this recipe a try and enjoy the deliciousness that is Chilli Paneer!
