Chilli Paneer

One of the very best vegetarian dishes in the entire world, I promise! Sweet, savoury, spicy, crunchy, soft, simply delicious. An easy recipe that will leave you with a knockout dish every single time.



  • 200 g paneer
  • 1/2 tsp kashmiri chilli powder 
  • 3 tbsp plain flour 
  • 3 tbsp corn flour
  • Water (enough to create a batter) 
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 4 tbsp oil (for frying)
  • 1/2 yellow bell pepper 
  • 1/2 red bell pepper
  • 1 medium onion
  • 1 green chilli (sliced)
  • 4 cloves garlic (sliced)
  • 1 spring onion (sliced, separate the white & green parts)
  • 2 tbsp dark soy sauce
  • 2 tbsp maggi hot & sweet sauce 
  • 1 tbsp sriracha sauce
  • 1 tbsp tomato ketchup
  • 1/2 tsp chilli powder
  • 1.5 tsp sugar
  • 1.5 tsp red wine vinegar
  • 240 ml water 
  • 2 tsp cornflour



1. First step is to dice up the paneer into 1″ cubes. Place them in a bowl and mix in the kashmiri chilli powder, salt and pepper. In another bowl make a coating batter using the two flours and enough water. You don’t want it too thin or too thick, just viscous enough that it will coat the paneer.

2. Now you want to fry off the paneer. Do this in batches so that you can ensure you get an awesome crispy coating without burning the batter. Begin by adding five cubes of paneer into the batter, using a fork turn them over in the batter so they are coated. Heat the oil in a frying pan to a med-high heat, then add the coated paneer one at a time to the hot oil. Use a pair of tongs to rotate the paneer to achieve a golden colour on each side. Once they are all done set aside on some kitchen paper.

3. Cut the bell peppers and onions highlighted in blue into one/two inch size chunks. The other ingredients in blue can be prepped as mentioned above.

Using the same frying pan you used for the paneeer, pour out about 1 tbsp of the oil and then add the ingredients highlighted in blue by the order they are listed. So add the onion and peppers first, cook for two minutes, then add the chilli, then the garlic and spring onions, this will stop anything from overcooking.


4.  Once those yummy vegetables are cooked you can make a mixture of all the ingredients highlighted in green and add those to the veg. Cook that sauce until it thickens a little, around three minutes. Whilst they are cooking, whisk together the water and cornflour, this is now to be added to the sauce. Mix it in well and cook the whole mixture for another two minutes on a low heat until it is slightly reduced and thick.

5. Your sauce is now complete, time to add the paneer back in and coat the cheese in that incredible sauce. Heat it through and then pour your chilli paneer into a nice serving bowl and garnish with some freshly sliced red chilli and the green parts of the spring onion.



Use a fork to lift the paneer out of the batter when adding it into the oil. The gaps in the fork will help drain excess batter off the paneer.

If you want the dish to be even spicier, simply use more green chillies.

You can experiment with different chilli sauces to bring out a different chilli flavour.


If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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