Chilly Paneer

Prep: 15mins Cook: 10 mins Yields: 2 Servings


Paneer cubes - 350 gms
Salt - to taste
Chilly powder - 1 tsp
Cornflour - 2 tbsp
Oil - for frying
Oil - 3 tbsp
Kashmiri Chilly powder - ½tbsp
Ginger chopped - ½tbsp
Garlic chopped - ½tbsp
Onion diced - ½cup


  • Dust the paneer cubes with salt, chilly powder and cornflour. Lightly toss the paneer to coat the cornflour. Heat oil in a deep vessel and deep fry the paneer till lightly brown on the outside. Remove and keep aside. Dissolve kashmiri chilli powder in 2 tbsp of water. In a separate pan drizzle oil, add ginger & garlic chopped. Quick stir and diced onions, capsicum, green chilly slit and give a toss for a minute. Add the dissolved chilli powder and give a quick stir on high flame. Add soya sauce, tomato ketchup and a pinch of sugar. Toss and then add a ½cup water. Drop in paneer, a pinch of salt and a dash of vinegar. Add spring onion chopped. Dissolve cornflour in 2 tbsp of water and add it to the pan. This will thicken the sauce and it will coat paneer. Toss and once it thickens remove and serve.

Recipe Video