CHILLI PANEER GRAVY RECIPE, HOW TO MAKE CHILLI PANEER GRAVY

chilli

Chilli paneer gravy recipe: learn how to make chilli paneer gravy, one of the vegetarian highlights of Indo-Chinese cooking.

The dry chilli paneer recipe is often served as as a starter while the gravy version makes a great side dish forfried rice or vegetable noodles.

For all paneer lovers out there, this one’s for you, especially if you also love Indo-Chinese food. I am yet to meet an Indian that says no to this cuisine but over the years, I have come to realise how much hidden calories these dishes contain. Of course, when eating out once in a while calories are not in my list of things to think about (my mind is busy enough, thank you very much) but when cooking at home, I try to tone down the oil and deep frying a bit if I can. Please note this doesn’t apply to poori and such.

CHILLI PANEER GRAVY RECIPE
PREP TIME
COOK TIME
TOTAL TIME
Chilli paneer gravy recipe, a step by step Indian-Chinese recipe to prepare chilli paneer gravy at home. Perfect with fried rice or noodles.
Author: nags
Recipe type: Paneer
Cuisine: Indo-Chinese
Serves: 3-4
INGREDIENTS
  • 1.5 cups of paneer, cut into small cubes
  • 2 tbsp of cornflour
  • 1 tbsp of plain flour or maida
  • 1 tsp of minced garlic
  • ¼ tsp black pepper powder
  • A fat pinch of salt
  • 2-3 tbsp water
  • Oil as required
For the sauce:
  • 3 stalks of spring onions
  • 1 tsp of minced ginger
  • 1.5 tsp of minced garlic
  • 1 tsp soya sauce
  • 3-4 slit green chillies (adjust to taste)
  • ½ cup cubed green capsicum (bell pepper)
  • 1 tsp cornflour (cornstarch)
  • Salt if required
INSTRUCTIONS
  1. Place the cornflour, plan flour, salt, minced garlic, pepper powder, and water in a bowl.
  2. Mix without lumps to form a light batter.
  3. Add the paneer cubes to this and mix well to coat. If using frozen paneer, defrost until just cold and follow this step. If using freshly made paneer, refrigerate until a bit firm and then use, otherwise the paneer may crumble.
  4. Heat 2 tbsp oil (or as required) in a pan and shallow fry the paneer pieces until light golden brown. Drain into paper towels and set aside until needed.
  5. In the same pan, (add more oil if required), add the sliced spring onions, ginger and garlic.
  6. Saute until the ginger and garlic turn fragrant.
  7. Now turn the flame to high and add the soya sauce.
  8. Let it cook on high heat for 5-6 seconds and lower heat back.
  9. Add the chillies and capsicum and cook for 3-4 mins until the capsicum turns a bit soft. It should still remain crunchy.
  10. Add 1.5 cups water to this and bring to boil.
  11. Meanwhile, mix the 1 tsp cornflour in 1 tbsp water to form a thick mixture.
  12. Gently pour this into the boiling water and lower flame completely.
  13. Add the paneer pieces and turn off the flame.
  14. The gravy will thicken considerably on cooling so don’t cook it further than this. Add salt only if required since you have salted the paneer pieces and the soya sauce will be highly salted too.
  15. Enjoy chilli paneer gravy with some
  16. egg fried rice or
  17. noodles with vegetables for a delicious meal.

INSTRUCTIONS:

1. Place the cornflour, plan flour, salt, minced garlic, pepper powder, and water in a bowl. Mix without lumps to form a light batter.

chilli paneer gravy recipe

2. Add the paneer cubes to this and mix well to coat. If using frozen paneer, defrost until just cold and follow this step. If using freshly made paneer, refrigerate until a bit firm and then use, otherwise the paneer may crumble.

chilli paneer gravy-how to make chilli paneer-4

2. Heat 2 tbsp oil (or as required) in a pan and shallow fry the paneer pieces until light golden brown. Drain into paper towels and set aside until needed.

chilli paneer gravy-how to make chilli paneer-6

3. In the same pan, (add more oil if required), add the sliced spring onions, ginger and garlic. Saute until the ginger and garlic turn fragrant.

chilli paneer gravy-how to make chilli paneer-7

4. Now turn the flame to high and add the soya sauce. Let it cook on high heat for 5-6 seconds and lower heat back.

chilli paneer gravy-how to make chilli paneer-8

5. Add the chillies and capsicum and cook for 3-4 mins until the capsicum turns a bit soft. It should still remain crunchy mostly.

chilli paneer gravy-how to make chilli paneer-9

6. Add 1.5 cups water to this and bring to boil. Meanwhile, mix the 1 tsp cornflour in 1 tbsp water to form a thick mixture.

chilli paneer gravy-how to make chilli paneer-10

7. Gently pour this into the boiling water and lower flame completely.

chilli paneer gravy-how to make chilli paneer-11

8. Add the paneer pieces and turn off the flame. The gravy will thicken considerably on cooling so don’t cook it further than this. Add salt only if required since you have salted the paneer pieces and the soya sauce will be highly salted too.

chilli paneer gravy-how to make chilli paneer-12

Enjoy chilli paneer gravy with some egg fried rice or noodles with vegetables for a delicious meal.

For chilli paneer gravy recipe in Hindi, Tamil, Telugu, Marathi, Kannada, Urdu etc please use Google translate in the sidebar.