Chilli paneer gravy is one of the perfect Indo Chinese side dish to go with noodles and fried rice. It is very important to balance the taste to get the perfect results. Read on to learn how to make one of the delicious paneer recipes.
I decided to try this after tasting it in Indian wok. 2 weeks back also we went to the same restaurant for tasting this especially, to recreate it at home.
Chilli paneer gravy is so very easy to make at home. So whenever you make any fried rice, you can make chilli paneer gravy as side dish for it.
Try once at home, you will realize how easy and tasty this can be! The day I made we enjoyed this with fried rice.
Aj was very thrilled to see his lunch fried rice and chilli paneer gravy. So why not impress your family too with this simple one?
Though I deep fried the paneer for this, you can literally skip that step as it is only gravy. I rather will go ahead and recommend to skip deep frying part.
It tastes good, so you can save some calories.
You can skip the large chilli and use a bird's eye chilli or finely chopped green chilli.
Adding a teaspoon of vinegar or lemon juice along with slurry gives nice tart.
Using fresh paneer is recommended for soft results.
If frozen, I love Kohinoor frozen ones. Just keep immersed in hot water and use in the recipe.
- For perfect taste, you have to balance spice (from green chilli, black pepper), tanginess (from sauces, vinegar), sweetness (from sauce) and salt.
- The color of gravy depends on the sauces too. For example, using certain brands, dark soya sauce etc.
- Best when had hot.
Chilli paneer gravy recipe
- 1.5 cups Paneer cubed
- 1 Capsicum
- 1 Onion
- 2 Spring onion Sprigs
- 1 Large variety chilli See notes for options
- 1 teaspoon Black pepper powder
- 1 tablespoon Chilli tomato sauce
- 1.5 tablespoon Soya sauce
- 1 teaspoon white Vinegar or 2 teaspoon lemon juice
- 1 tablespoon Garlic Chopped
- 1 tablespoon Ginger Chopped
- 1 tablespoon Corn flour
- 2 tablespoon Coriander leaves
- 3 tablespoon Oil
For batter frying paneer cubes
- 2 tablespoon All purpose flour
- 1 tablespoon Rice flour
- 1 tablespoon Corn flour
- ¼ teaspoon Black pepper powder
- Oil - for deep frying
- Chop capsicum and onion to cubes. I used tri colored capsicum for eye appealing result.
- Finely chop the spring onion bottom part and leaf part separately. Slice the big chilli diagonally. Very finely chop ginger and garlic.
Deep fry paneer
- Prepare a thick batter just enough to coat the paneer.
- Take all the flours and other ingredients under the table 'Batter'
- Dip each paneer cube and deep fry in hot oil and keep aside.
- In a broad pan, add oil and add garlic, ginger and give a quick stir.
- Add onions, capsicum, chilli and fry in high flame for a minute.
- Pour sauces, vinegar, pepper powder and fry in low flame for 30 seconds.
- Add 1 & ¾ cups (approx) of water and bring to boil. Sprinkle salt.
- In goes the deep fried paneer cubes.
- Dissolve 1 tablespoon corn flour with 3 tblsp of water and add it to the boiling gravy. Add lemon juice or vinegar while mixing. (I did not add)
- Mix gently, it will thicken and lastly garnish with coriander leaves and green part of spring onion.
- Switch off the flame.
- Instead of long variety chilli I have used, you can also use 2-3 slit green chilli or finely chopped green chilli in this recipe.
- Adding lots of garlic and ginger is very important for this gravy. It should be seen in the gravy, so make sure you don't burn/ brown it while frying.
- Drop one paneer cube at a time in hot oil while deep frying to prevent sticking together. I don't mean to deep fry one by one, just add in oil one by one and fry in batches.
- The batter should be thick enough to coat the paneer cubes easily. Not too thick too.
- Do not add more corn flour towards the end, or else you will end up having a blob instead gravy.
- Add more pepper powder, its the only spice you have in spite of the big chilli which is not that spicy. You can add small green chillies too but this one lends nice flavor.
- You can skip the deep frying part for paneer and add paneer cubes as such by soaking it in hot water.
- You can add a teaspoon of lemon juice or vinegar along slurry too.
Chilli paneer gravy
1. Chop capsicum and onion to cubes. I used tri colored capsicum for eye appealing result.
2. Finely chop the spring onion bottom part and leaf part separately. Slice the big chilli diagonally. Very finely chop ginger and garlic.
3. Keep paneer immersed in hot water until using in recipe.
Deep frying paneer for chilli paneer gravy:
1. Prepare a thick batter firstly out of all purpose and other flours. Dip each paneer cube and deep fry in hot oil and keep aside.
2. After that, in a broad pan, add oil and add garlic, ginger and give a quick stir. Then add onions, capsicum, chilli and saute in high flame for a minute.
3. Add sauces, vinegar, pepper powder and saute in low flame for 30 seconds. Pour 1 & ¾ cups (approx) of water, salt and bring to boil.
4. Add the deep fried paneer cubes finally to the chilli gravy.
1. Dissolve 1 tablespoon corn flour with 3 tablespoon of water and add it to the boiling gravy.
2. Mix gently, It will thicken and lastly garnish with coriander leaves and green part of spring onion. Switch off the flame.
Equally important, remember to eat hot as its more of a fast food. Chilli paneer gravy goes well with fried rice or noodles.