Paneer chili
I have tasted Paneer many times in restaurants, but had never tried cooking it at home. When I got recipe requests for Paneer chili and Paneer 65, I bought a pack of Paneer from Indian store here. I made Paneer chili and it was simply superb.
When I searched for Paneer chili, I got many recipes asking for deep frying of Paneer. I wanted to make non-deep fried version. So I followed Shynee’s Mashroom chili recipe with few changes. The final product was simply amazing. Even my husband who does not like Paneer, loved this dish.
Ingredients:
1 cup Paneer chopped into cubes
3-4 green chilies
1 tea spn soya sauce
1 tea spn tomato ketchup
1/2 tea spn ginger-garlic paste
1/2 cup onions slices
1/2 cup capsicum slices
1 tbl spn oil
2-3 strands coriander leaves
Salt
Method:
Heat oil and fry the Paneer cubes till they turn slightly brownish. Take them out.
In the remaining oil, add ginger-garlic paste and onions. Fry till onions turn translucent. Add capsicum, slitted green chilies and fry till they become soft. Add soya sauce, tomato ketchup, salt and Paneer. Mix well. Garnish with coriander leaves.
Serve hot as a starter.
Serves: 2
Preparation time : 15mins
hi Shilpa
your website is simply amazing
I have recently started cooking regularly and ur website is like a bible i have to go thru it everyday!
this one was wonderful i tried it and was so simple and tastes gr8
the only thing i wanted to ask was about the ketchup….i used the hienz hot and spicy but it has a peculiar smell different from the ones in India…do u recommend any?
Shilpa: Jui, thanks for the kind words. You can use any normal kethup. Hot an spicy and such special flavored ketchups might not be suitable for this.
Hi Shilpa,
Thanks for the tasty recipe. I tried it yesterday and loved it. It was just restaurant-taste like . I used Maggie Tomato Ketchup and Maggie Chatpat sauce (easily available in the Indian stores) along with Kikoman soy sauce.
I am amazed by your culinary skills and am motivated by you especially as you are doing so many things at one time. Keep it up!
Arati
Hi Shilpa,
As I mentioned above the recipe turned out really well for me. I observed one thing though and wanted to share with you.
We put slit green chilies and capsicum in this but once cooked it becomes difficult to identify the chili from capsicum pieces while eating. I would suggest using yellow or red capsicum for that or let me know if you have any other option in mind.
Thanks,
Arati
Shilpa: Arathi, after the dish gets ready, I sometimes remove the green chilies before serving(just need to remember how many pieces I had put in). Cut the capsicum into square-slightly bigger pieces to avoid confusion. I haven’t tried with red/yellow capsicum, not sure how they will turn out.
Hi Shilpa I tried this dish and it was was good at taste but the paneer got a bit hard after some time cud you please tell me for how long shud I fry the paneer and also please tell me whether I shud use a frying pan for shallow fry or a Kadhai for deep frying.
Thanks & God bless.
Shilpa: Any shallow frying pan should be fine for this. Just put some oil and fry the pieces for about 3-4mins till they get a brownish coating on all sides. They should not fried for too long. Hope this helps
Dear Shipa,
This is a wonderful recipe and the taste reminds me of the Indian Chinese that I used to have as a child. My husband who is Australian loves the dish and we have it very often.
Keep up the good work..
Hi Shilpa,
Some of your recipies remind me of my konkani cuisine. Are you konkani by any chance?
Shilpa: Yes, I am a Konkani.
Hi Shilpa… I tried paneer chilli and it was cool but guess what! Paneer melted too soon
Could you help me out how to cook paneer without melting?
Regards,
Shilpa: Fazila, you have to gently keep mixing paneers and it should not be fried for long. Just fry till they get a slight brownish color(hardly takes 5mins)
wow! quite a few people respond to your blog…that’s nice
This is the first time I’m checking out this site.Hope to try out something soon.
Hey, I just posted my Paneer chilli recipe a few days ago…love yours too…man, paneer is just awesome!!:)
i tried many times paneer at home, but each time failed. paneer gets melt i means breaks into pieces. Dont get usual shape those found in d restuarant.
Shilpa: Is your hard enough? I mean, if you are making it at home, try to press it with hand and refrigerate for sometime before using it. Do not fry the pieces for long time. And while frying, do not keep stirring it with spoon, that breaks the paneer. Just stir once or twice very gently.
Shilpa,
Thanks for your ur informaiton on Paneer. Pl. accept my heartiest appreciation to you. Your blog is really wonderful.I got many useful information from your site.
Pl. if possible give recipes which v can have it during fasting days.
thanks again
sada
All eggless cake recipes are supurb…….can you tell me how to make paneer at home? i have never tried. This will be first time if you give me recipe.
hi shilpa this recipe is good i will try
Shilpa Aunty, This recipe was fantastic and so easy!!! Its the first time I’ve ever tried anything from your website and the result was fabulous! Now I plan to use your website for almost everything I make!
Could you please let me know if you have any recipes on Maharashtrian Aamti
Shilpa: Karthik, I will be posting few soon.
yesterday i actually triedthis one & it was simply great,without any effort,thanks.
Hi Shilpa,
I found your website by mistake. I am glad i made this mistake. What a gem!! I tried your recipe for Paneer Chilli only substituting it with Tofu. It turned out great. My husband loved it. Thanks and keep up the good work.
Hi Shilpa,
Just today I came across you site while i was trying to look for Chilli Paneer’s recipe. And I am amazed to see this informative site.
Couldn’t stop appreciating your work. I really wonder where you find time and energy to prepare dishes and publish the recipes apart from your personal and official life. Hat’s off to you.
Happy Dussera.
Regards,
Subba
Shilpa,
I made this with firm tofu as a starter for a Indo-Chinese dinner. Superb.
I cut the tofu into cubes and baked for 30mins at 375F, that made it springy and less vulnerable to breaks when mixing in the sauce.
This looks absolutely tempting. My husband loves food and iam trying every single thing on him.Iam gonna try it out and am sure he will love it and me too.
hi Shilpa!
I made this dish and it turned out great.
My guests loved it.
Thanks.
Hi Shilpa,
Just tried this dish and it turned out great.
Thanks for posting this recipe.
-Pooja
Shilpa, last evening tried this dish and it came out so tasty. I somehow had given up on these cause we never get the proper taste when prepared at home but your dish which actually was so simple, turned out to be a perfect starter. thank you.
Hi slipa,,,
It is good one.
I have tasted chilli paneer with different taste in different hotels I have tried last time with conflour but not made with proper taste just seen your preparation will try.Thanks
it”s amazing
Very very Tasty .
hi shipla – have a query .we ever i fry paneer , it comes too hard. – same is the case when i tried paneer butter masala .should the fried paneer be soaked in warm water before adding to the gravy. pls do let me know cause me n my husband love paneer dishes – but paneer never remains soft if fried , and becomes too soggy if not !
Shilpa: Priya, I usually fry paneer just till the outer edges become brown. That way they dont become too hard. Do you use homemade paneer?
no shilpa- i use ready made paneer cubes. do they have to be shallow fried or deep fried ?
Shilpa: Priyam, shallow frying should be enough. But I fee, you should try once by making paneer at home. I guess the frozen paneer might be the culprit(not sure).
hi, i’ve prepared it. and aii of we are taking it . it’s yammi
This is our hot favorite! whenever we crave paneer, we just dish up the paneer with soy sauce, chillies, capsicum and onions:) your’s looks great Shilpa!
i know this recipe and this is our favourite. add chopped tomatoes at the end and kasuri methi as well ,then taste it .so this would be another recipe.
thanks
Hi,
a sugstion for frying paneer for chilly paneer….
take maida and cornflour powder of equal quantities,add a little salt,garlic(optional) n black pepper,mix with water to make the paste…
dip paneer into it n thn fry thm…
i hope u all will like it.
regards
shilpa
Hi Shilpa,
came across u’r website a few days back,and already i am abig fan.I am an out and out foodie and seeing so much of our aamchegele food makes my mouth water:)
Paneer is another favourite, can i make this dish without frying the paneer?My mil has high chol. so trying to cut down on oil.
Shilpa: Yes Poornima, you can make it without frying. In this recipe, it is not deep fried, so it won’t take much oil even if you decide to fry it.
Hi Shilpa,
A suggestion for softer paneer…
after deep-frying paneer, put the pieces in a bowl of cold (not chilled) water, and remove them after 2-3 mins. Squeeze out the excess water softly..and use.
EXCELLENT RECIPE! I loved the simplicity & the great taste! Thank you for sharing this
I made this for valentines’ day last week as a starter with home-made paneer….fantastic…so simple yet amazing results!
Thank you!
Sanj
emm yummyyyyyyyyyy..will surely try it.
After frying panir, put it immediately in bowl of room temp water.Then take it out drain it of the water for a few minutes on wipe paper or muslin cloth and then put in the curry.
The oil if replaced by water and then drained makes the panir more receptive to the curry or gravy you are putting it into.
Also fried hot panir tends to get very hard and a bit chewy if left by itself
Thanks i will try this very soon
Hi !
I tried Paneer Chilli at home. B’coz I really love it. Fried Paneer wa s not so soft. Why? what care should we have to take to make it more soft…Taste was good..but Paneer was too hard to eat.
thnxs ,i was on a look out for this recipe since long.
thanks..this receipe is so fantastic n easy for cooking..
Thanks for this great recipe Shilpa!
hi shilpa
i am one big fan of ur recipes.
have tried poli,pesarattu n lots of other recipes from u
obviously,they tasted heavenly..thanks a lot shilpa
i want to know how to cut n fry paneer
i stay in bangalore,buy paneer from supermarkets n store in d fridge
i find it difficult to cut paneer bcoz it s very hard n they dont come out square in shape
secondly when i fry they splutter n are nt even in colour
plz help assap i am planning to try it this weekend
bye
Hi Shilpa
What a fab recipe! I have tried it many times and each time it has been a hit!
A couple of small changes I made are:
-Fry the paneer and leave in warm/hot water until needed, this keeps it soft
-add sliced celery, when adding peppers. I noticed this at a local restaurant, which gives the dish a crisp texture.
-The final touch they give by adding some raw spring onions & green chillies at the end as a garnish.
Many thanks Shilpa, this is one of the dishes I make most frequently by family demand. It’s a No.1 hit!!
Sonia
Hi Shilpa
What a fab recipe! I have tried it many times and each time it has been a hit!
A couple of small changes I made are:
-Fry the paneer and leave in warm to hot water, squeeze and use, this keeps it soft
-add sliced celery, when adding peppers. I noticed this at a local restaurant, which gives the dish a crisp texture.
-The final touch they give by adding some raw spring onions & green chillies at the end as a garnish.
Many thanks Shilpa, this is one of the dishes I make most frequently by family demand. It’s a No.1 hit!!
Sonia
Hi shilpa,
i tried this recipe of yours with frozen paneer, thawed it as instructions on the paclage n then followed ur method….result: mindblowing!!!!!!!!!…will surely try this with fresh paneer for sure……ever since this has been a staple starter in my home!!!!!!!!!!
Thanks again,
Veda
HEY,ITS VERY NICE DISH.I TRIED IT AT MY HOME.
ME AND MY FAMILY LOVE IT.
THANKS FOR RECIPE SHILPA.
hi ur receipes seems to b very interesting. going to try ur ragada patis today. can u send me ur receipe for palak paneer/ thanks with lots of luvs raji
I loved this recipe not only did I find it, I actually tried it. The flavour was great everyone loved it. Thanks for a great but simple recipe