Chilli Paneer

by Has Chauhan-18 April 2026Easy

Prep Time15 min

Cook Time20 min

Total Time35 min

Servings4

Crispy golden paneer tossed in a spicy, sweet, and tangy Indo-Chinese sauce. This restaurant-style Chilli Paneer recipe delivers everything you expect from your favourite takeaway, but it’s surprisingly easy to make at home.

Imported RecipeOriginally from: www.dishbyrish.co.uk

Method

0
Start by soaking the paneer in boiling water, covered. Let it sit for at least 20 minutes, then drain. If the paneer still feels dry or hard, repeat once more.
1
After draining the paneer, toss with the chaat masala, salt, cornflour and oil until evenly coated.
2
Air fry the paneer for around 4-5 minutes at 200'C until golden all over but still soft when squeezed, tossing mid way. Alternatively deep fry or shallow fry if desired.
3
In a large frying pan or wok, sauté your spring onion whites, garlic, ginger and chillies (if using) in oil under a medium-high heat for roughly 1 minute, keep stirring to prevent any burning.
4
Add in the peppers and the paneer, sauté for a further minute.
5
Mix together the cornflour and water in a separate bowl until dissolved and keep aside.
6
Now to your paneer mixture, add in your soy sauces, vinegar, ketchup, chilli sauce, honey, and cornflour slurry. Mix together for 30 seconds – 1 minute until the paneer is lightly saucy and evenly glazed.
7
Garnish with the spring onion greens. Best served immediately.