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This paneer chilli masala is the perfect comfort food that both kids and adults will love, and it’s ready in just a few minutes. Crispy fried paneer is engulfed in a garlicky and aromatic sauce which will make your taste buds dance in joy!
Is there anything better than a crunchy and tender morsels of paneer that is submerged in a tangy gravy?
The short answer is NO!
I’m always up for this paneer chilli masala as it is my ultimate comfort food that I can enjoy as an appetizer or as a quick dinner.
Not only is it appetizing to look at but the high hit of protein you get from paneer keeps your belly full for hours.
The umami flavour from soy sauce, the distinctive aroma from garlic and scallions, and of course the savoriness from vinegar and tomato ketchup get you all the tantalizing goodness you can look for, in a single dish!
Whether you’re on a keto diet, or hunting for a low-carb breakfast that’s ready within minutes, this paneer chilli masala recipe is a must-have!
Tools You’ll Need
- Skillet: To make the gravy.
- Wok: You can also use the skillet to fry the paneer first, then make the sauce in the same skillet if you don’t want more dirty utensils on your hands.
- Spatula: To saute and stir.
- Frying Strainer: It is an effective way to stain excess oil from the paneer directly from the wok. Skip using the spatula and use it for sauteing.
Ingredients in This Paneer Chilli Masala Recipe
Paneer (Indian Cottage Cheese): Paneer is a wonderful source of protein which you can eat all 7 days of the week. Use store-bought ones to get a firmer texture.
Corn Flour: It is responsible for the crispy coating on paneer, and also helps in binding the sauce together.
Red Chili Powder: For some spiciness.
Ginger & Garlic: They enhance the flavours of this dish with their aroma and sharp taste.
Scallions: To add a more distinctive touch to the flavour profile of this meal.
Bell Peppers: Add all red, green, and yellow bell peppers to make the meal more vibrant and healthy.
Soy sauce: Brimming with umami flavour, soy sauce is an essential ingredient you can’t miss to make this paneer chilli paneer finger-licking good! You can also choose the low-sodium option.
Vinegar: Vinegar adds a bit of savoriness to the gravy.
Tomato Ketchup: Its sweet-tangy taste brings a ton of depth to the overall flavour of the dish.
Water: To maintain the consistency of the sauce.
Oil
Salt
How to Make Paneer Chilli Masala
Prepare the Paneer:
Cut the paneer into large cubical chunks, and transfer them into a bowl or a plate.
Add salt, red chili powder, and corn flour. Toss them well to coat the paneer entirely and make sure that paneer doesn’t break. Add a splash of water (to stick the coating properly), and again add corn flour, and toss it.
Now, heat oil in a wok or skillet on medium heat, and deep fry the paneer till golden brown. Set them aside for further use.
Whip up the Sauce:
Set the skillet on high flame and heat oil. Add chopped scallion bulbs, ginger, and garlic, and saute for 2-3 minutes on high flame.
Add hot water, then add slit green chillies, soy sauce, vinegar, tomato ketchup, salt, and sprinkle some sugar in the mixture. Mix them well.
Pour cornstarch slurry into the mix to thicken the sauce, and stir it rigorously to avoid the formation of lumps.
Combine:
Add diced scallion bulbs, and bell peppers, fried paneer, and saute them on high heat for a minute.
Finish it off by sprinkling some onion greens on top and your paneer chilli masala is ready to be served.
Tips & Variations
Make it into a curry: Increase the quantity of hot water poured into the sauce and whip it up into a curry if you want to enjoy it with rice.
Use red onions instead of scallions: If scallions are not available to you, simply replace them with red onions. They have a more intense taste than the scallions but work just as fine.
Use only green capsicum: The same goes for the bell peppers as well, if you don’t have all the coloured bell peppers, just use the green ones.
Serving Options
Appetizer: This dish is meant to be an appetizer to warm up your taste buds for the upcoming main course. Sprinkle some onion greens on top and have a go!
Side Dish: This paneer chilli masala recipe goes really well with moist dishes like lentil soups or curries. Pair it with kali masoor dal, dal dhokli, butter chicken and so on.
Main Course: Of course, you can enjoy it as a proper meal too. If you add more water and make it into a curry, mix it with rice and have some chapatis on the side for the ultimate sheer pleasure.
How to Store
In the fridge: You can store this paneer chilli masala in the refrigerator for a couple of days by placing it in an air-tight container.
In the freezer: I do not recommend freezing it as the texture will alter and the soy sauce might spoil the flavour as well.
Why You’ll Love This Paneer Chilli Masala
- It is an easy and quick recipe.
- A versatile dish that can be enjoyed as an appetizer, side dish, or main meal.
- It is packed with protein and other crucial vitamins and minerals.
- It is a dish that you’re entire family will fall in love with!
- This recipe is a great way to involve kids as well.
More Paneer Recipes
- 20+ Keto Cottage Cheese Recipes
- Matar Paneer Without Onion Garlic
- Mushroom Paneer Masala
- Paneer Takatak
- Paneer Kali Mirch
- Paneer Do Pyaza
More Appetizers
Please rate and comment if you make this paneer chilli masala so I know how much you like it.
Paneer Chilli Masala: An Indo-Chinese Delicacy
Ingredients
For frying the paneer:
For corn slurry:
- 1 tbsp Cornstarch
- 2 tbsp Water
For the sauce:
For paneer chilli masala
- Prepared sauce
- Fried paneer
- ¼ medium Green bell pepper diced
- ¼ medium Red bell pepper diced
- ¼ medium Yellow bell pepper diced
- ½ medium Scallion bulb diced
Garnishes:
- 2 tbsp Onion greens chopped
Instructions
- Cut the paneer into large cubical chunks, and transfer them into a bowl or a plate.
- Add salt, red chili powder, and corn flour. Toss them well to coat the paneer entirely and make sure that paneer doesn't break. Add a splash of water (to stick the coating properly), and again add corn flour, and toss it.
- Now, heat oil in a wok or skillet on medium heat, and deep fry the paneer till golden brown. Set them aside for further use.
- Set the skillet on high flame and heat oil. Add chopped scallion bulbs, ginger, and garlic, and saute for 2-3 minutes on high flame.
- Add hot water, then add slit green chillies, soy sauce, vinegar, tomato ketchup, salt, and sprinkle some sugar in the mixture. Mix them well.
- Pour cornstarch slurry into the mix to thicken the sauce, and stir it rigorously to avoid the formation of lumps.
- Add diced scallion bulbs, and bell peppers, fried paneer, and saute them on high heat for a minute.
- Finish it off by sprinkling some onion greens on top and your paneer chilli masala is ready to be served.
Notes
- Make it into a curry: Increase the quantity of hot water poured into the sauce and whip it up into a curry if you want to enjoy it with rice.
- Use red onions instead of scallions: If scallions are not available to you, simply replace them with red onions. They have a more intense taste than the scallions but work just as fine.
- Use only green capsicum: The same goes for the bell peppers as well, if you don’t have all the coloured bell peppers, just use the green ones.