Chilli Paneer Two Ways To Have It You Decide

Chilli Paneer
Image credits: Sonika Agarwal via Unsplash

Chilli paneer is a favorite in fancy restaurants and street-food eateries alike. No matter how you have your paneer, you’re going to enjoy the impactful bursts of spicy flavor, mouthwatering joy with every bite. 

In this post, we check out how to make chilli paneer with a street style flair and the ones in restaurants.

Chilli Paneer Two Types 

Before we go into depth on making the chilli paneer dry recipe and also the restaurant style chilli paneer recipe, let’s check out the most common differences.

Two main characteristics set the restaurant style chilli paneer apart from the street-style cuisine version.

Restaurant chilli paneer is known as a gravy (chilli paneer gravy recipe), while the street version is dry chilli paneer without all the gravy.

Still, despite the street version being called “dry”, it doesn’t take away from the fact that it is still full of flavor, texture, and good spices that will make you want more.

Benefits Of Eating Paneer and Chilli Paneer

Paneer is packed with calcium and this is excellent for strong bone health. Paneer is also big on vitamin C and in the case of chilli paneer, you’ll get the vitamin C from the chillis as well as the paneer used in the meal.

Eating paneer can also help the body get natural antioxidants and anti-inflammatory thanks to the chillis, peppers, and spices.

Overall, we think that chilli paneer is a nutritional dish that can be served as a side (especially when dry) or with gravy naan or fried rice.

Chilli Paneer Recipe 1

How To Make Chilli Paneer Dry Recipe 

When making the dry version of chilli paneer, you can enjoy it easily without having to worry about the source getting away from you. The dry version is probably adapted as a street food because it’s easy to eat and fills you, even if you just need a quick bite. 

The dry paneer or “street version” is loved for simplicity without taking away from the bold flavors and textures that chilli paneer is renowned for. Still, the street chilli paneer is also easy to eat when you’re on the go. Better still, it’s so quick to make.

For this recipe, it should take about 15 minutes on preparation and 15 minutes of cooking for a total of only 30 minutes, you’re dry paneer will be quick and ready to enjoy. 

The following may yield three portions of chilli paneer goodness.


  • 250g of paneer (cottage cheese) sliced in cubes
  • 2 tablespoons cornstarch 
  • 4 teaspoon red chilli pepper 
  • ¼ crushed black pepper 
  • 2 tablespoons sesame oil 
  • Salt as needed to taste

Extra ingredients to complete the easy chilli paneer recipe (dry version) 

  • 1 onion (preferably red, but you can use white too)
  • 2 bell peppers 
  • ½ tablespoon freshly ground ginger
  • 7 garlic cloves (chopped) 
  • 4 chillies (sliced)
  • 1 teaspoon red chilli sauce 
  • 1 teaspoon green chilli sauce 
  • ¼ teaspoon crushed black peppercorns 
  • ½ teaspoon sugar (or less) 
  • Some chopped celery 
  • A bit of water for the glaze 
  • Salt as needed 


  • Pat dry the paneer to rid it of moisture from the get-go. Frozen paneer may retain even more moisture even after it has defrosted. 
  • Next, slice the paneer into cubes. Also, chop up the ginger and garlic. 
  • After that, cut the chillies into slits and also chop up the bell peppers.

Next steps to follow after the marinate, frying the paneer

Add cornstarch, black pepper and red chilli pepper into a bowl with the paneer.

Mix the combination and try not to break the paneer.

Heat oil in a pan, and after the oil, allow the paneer to fry in the non-stick pan. Continue to fry the paneer cubes until they’re evenly browned on all sides. Flip them during the frying process.

After frying to a crispy texture, they are ready to come off the pan. 

Additional steps 

  • With the balance of the cornstarch, set it aside. 
  • In a separate bowl, mix the soy sauce, chilli sauces green and red, and red chilli pepper and black pepper. 

Completing the paneer street-style

Using the same pan that you’ve fried the paneer (cottage cheese) in, fry some onion and bell peppers. 

Notice the onions and bell peppers will fry quickly, and they need to have a bit of a crunch to them. In essence, you want to fry them a bit crispy.

Add more chilli sauces at this step and soy sauce.

Stir fry some more. After that, add the fried paneer into this sauce fried onion bell pepper mix.

Add the cornstarch paste and taste during the process if it tastes sweet, sour, or salty enough. Since it is an Indo-Chinese cuisine, the sweet, sour and salt combination is key to perfecting it along with the textures.

Garnish the dish with green onion and a tiny bit of celery. Serve it hot. 

Nutritional Value Estimates For Dry Chilli Paneer

Calories 355g, fat 26g, saturated fat 11g, cholesterol 44mg

Sodium 552mg, potassium 164mg, carbohydrates 19g, fiber 3g, sugar 6g

Protein 11g, Vitamin A and C, calcium 345g, 1mg.

Chilli Paneer Recipe 2 

How To Make Chilli Paneer Gravy Recipe  

The gravy chilli paneer, better known as therestaurant style chilli paneer recipe, is not hard to make, and you’ll save money by eating in instead of out at a restaurant. Once you’ve mastered this, you can enjoy this Indo-Chinese cuisine any day of the week you want.


Making the batter for the paneer 

  • 2 tablespoons cornstarch 
  • 3 tablespoons flour (all purpose)
  • ½  teaspoon ginger (crushed or paste)
  •  ½ teaspoon garlic (crushed or paste) 
  • ¼ teaspoon crushed black pepper 
  • ¼ red chilli powder
  • Water as needed 
  • Salt to taste 
  • Oil to fry 
  • 250g paneer in cubes 

Making the chilli paneer gravy 

  •  2 spring onion
  • 3 green chillies 
  • 1 tablespoon of ginger (chopped really fine)
  •  Tablespoon garlic (crushed fine)
  • 2 teaspoons soy sauce
  • 1 small bell pepper of your choice or a mix of red, yellow and green 
  • Sugar as needed to balance the sweet sour favors
  • Salt as needed (if needed since soy is salty too)
  • 1 teaspoon red chilli sauce 
  • ¼ teaspoon black pepper 
  • ½ teaspoon red chilli pepper 
  • 1 tablespoon cornstarch
  • Water as needed
  • ½ teaspoon rice vinegar 
  • 2 more spring onions 


  • Mix 2 teaspoons of cornstarch in a bowl 
  • Next, add the all-purpose flour
  • Add the garlic, ginger, red chilli powder and black pepper 
  • Add some water as needed 
  • Thoroughly mix this spicy combo and then add the paneer, ensuring that it gets covered in the mixture

Time to fry it up

  • Heat some oil in a non-stick pan to fry the paneer once it is hot
  • Brown all sides of the paneer and once it is completed, remove it from the pan, since over frying can lead tough-textured paneer
  • Place the paneer in a paper towel to drain 

Next up the famous restaurant-style gravy

  • Add ginger, garlic, chillies and fry it for a bit 
  • Next, add the spring onion and after that’s fried, add the bell peppers
  • Stir fry everything for 3 minutes
  • Reduce the heat on the plate and then add the spices like red chilli pepper, soy sauce and chilli sauce
  • Add water as needed 
  • Allow it to simmer in higher heat 
  • In a separate bowl prep some cornstarch with a bit of water to create a paste 
  • Add the cornstarch palate to the spicy gravy, this will help thicken the mixture. Continuously mix to prevent lumps
  • Add salt, soy and chilli as needed 
  • Next, add the paneer make sure it is coated in the sauce
  • Garnish with some more spring onion and then serve it hot

Nutritional Value Estimates

409kcal, fat 30g, saturated fat 11g, cholesterol 44mg, sodium 19203mg, 

Potassium 74mg, carbohydrates 21g, fiber 2g, sugar 3g, 

Protein 11g, Vitamin A, C, calcium 332mg, iron 0.7mg.

Quickfire Tips For Making Dry Paneer

Tip #1 – Don’t fry the paneer for an extended period else they may go from crisp to hard. 
Tip #2 – Due to the soy sauce, which is already a salt component, avoid adding too much salt when making the chilli paneer dry recipe.
Tip #3 – Paneer is versatile and you can shallow or deep fry it.
Tip #4 – For better results, using homemade paneer is much nicer than the frozen ones. Store-bought paneer should also be placed in warm water for 2 minutes before use. 
Tip #5 – You can use regular white onions. We, however, like using red onions with our recipes but white onions or green onions are also perfectly fine. 


How can I correct my spicy chilli paneer?

You could try adding more of the ingredients like cornstarch, paneer, or other components (avoid more chillies or anything that adds more heat).

How long can I sautee chilli paneer? 

You can fry it until it goes golden brown and get all the sides to ensure uniformity.

Can we reheat chilli paneer?

You can reheat chilli paneer, but it’s best to make the adequate amount and then serve it hot and immediately. You could probably make paneer ahead of time, refrigerate it, and fry it on the day.

What goes well with chilli paneer?

You can enjoy your portion of chilli paneer with a side of fried rice for that authentic eastern cuisine. You can also have it with flatbreads.

Conclusion to Making The Ever-Tasty Chilli Paneer 

You definitely don’t have to be a chef to get these chilli paneervarieties going. You can enjoy the delicious dish whenever you want right at home, or even compare your homemade one to the restaurant or street-style version. 

Either way, you will enjoy an instant chilli paneer recipe, and it’s also a nice mix of Indo-Chinese cuisine. 

Have you made the chilli paneer dry or gravy versions before? Please share your thoughts with us.