Chandigarh, 25 June — Craving restaurant-style chilli paneer but want to skip the takeout? The popular Indo-Chinese dish, known for its crispy paneer cubes tossed in a spicy-sweet sauce, can be made easily at home with a few pantry staples and the right cooking technique.
There are two main versions of chilli paneer — dry and gravy. The dry variant is often served as a starter, while the gravy version pairs well with fried rice or noodles. What unites both is the balance of textures and flavours: crunchy paneer, a glossy umami sauce, and stir-fried vegetables.
Start by cutting 250 grams of paneer into bite-sized cubes. For the perfect restaurant-style crisp, coat the paneer lightly in a batter made of cornflour (2 tablespoons), all-purpose flour (2 tablespoons), salt, pepper, and a splash of water. Deep fry or shallow fry until golden and set aside.
In a hot wok or wide pan, heat two tablespoons of oil. Sauté one tablespoon each of finely chopped garlic and ginger until aromatic. Add one chopped green chilli, sliced onions, and diced bell peppers (green, red, or yellow). Stir-fry on high heat for 2–3 minutes — the vegetables should retain a crunch.
Combine 2 tablespoons of soy sauce, 1 tablespoon of red chilli sauce, 1 tablespoon of tomato ketchup, and ½ tablespoon of vinegar in a bowl. Add a pinch of sugar to balance the heat and salt. Pour the sauce into the stir-fried vegetables.
To thicken the sauce and give it that restaurant-style sheen, dissolve 1 teaspoon of cornflour in ¼ cup of water and add it to the wok. Stir well until the sauce thickens slightly.
Return the fried paneer to the pan, and toss everything quickly on high heat so the paneer is evenly coated. Garnish with chopped spring onions and serve hot.
“The secret lies in high flame cooking and quick tossing,” says Chef Arjun Mehra, who specializes in Indo-Chinese cuisine. “Overcooked paneer or soggy vegetables can kill the dish’s texture. You want bold heat and crispiness in every bite.”
For those preferring a gravy version, simply increase the amount of water and cornflour slurry to create more sauce. A dash of sesame oil or MSG (optional) adds a restaurant-style punch.
Chilli paneer remains a crowd favourite in Indian households and restaurant menus alike. With this method, you can recreate that same vibrant flavour at home — no reservations required.
