Chilli Paneer (Restaurant-Style)

by Has Chauhan-18 April 2026Medium

Prep Time20 min

Cook Time15 min

Total Time35 min

Servings6

Crispy paneer cubes wok-fried in a chilli and garlic sauce with crunchy peppers and onions. A real Indo-Chinese crowd pleaser and Indian restaurant favourite. This dish is perfect as an appetizer, or as part of a larger meal with rice or noodles.

Method

0
First, cut the paneer into 1cm cubes. Place into a bowl. Pour enough boiling water over the paneer to cover. Allow to stand for 10-15 minutes. Drain well.
1
In a large sandwich bag or freezer bag, combine the ingredients for the coating (cornflour, white pepper and salt). Add the paneer and close the bag. Hold the bag tightly and shake vigorously to coat all the pieces.
2
Heat enough oil for deep frying in a pan or wok to 180C, or moderately hot.
3
Working in small batches, place the paneer on to a perforated spoon and carefully lower it into the oil. Allow the paneer to settle for a minute before moving it around to fry evenly. Fry the paneer for around 3-4 minutes, until lightly golden brown and crispy on the outside.
4
Remove the paneer from the oil and drain in a colander with a plate underneath to catch any drips.
5
In a small bowl, mix together the cornflour and water before you begin to stir fry.
6
Place a seasoned wok or heavy-based pan over a very high heat. Pre-heat for 3-4 minutes. The pan should be smoking hot prior to adding any ingredients.
7
Pour in the oil and then quickly add the garlic and chillies. Sizzle for a few seconds before adding in the peppers, red onions, spring onions (white parts). Stir fry for 30 seconds.
8
Add the light and dark soy sauce, vinegar, MSG and sugar. Sauté over a very high heat for another 30 seconds.
9
Give the slurry a brief mix. Add the slurry to the wok and cook out for 20 seconds.
10
Add the paneer and reserved spring onion greens to the wok and toss one final time to coat.
11
Plate the chilli paneer up with crunchy iceberg lettuce. Serve as it is or with rice or noodles.