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.
After making chilli paneer dry recipe so many times for fried rice, now its time for me to try chilli paneer gravy recipe.
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?
Variations
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.
My notes
- 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.
Recipe card
Chilli paneer gravy recipe
Ingredients
- 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
- Salt – As needed
For batter frying paneer cubes
- 2 tablespoon All purpose flour
- 1 tablespoon Rice flour
- 1 tablespoon Corn flour
- ¼ teaspoon Black pepper powder
- Salt – As needed
- Oil – for deep frying
Instructions
Prep work
- 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.
Make slurry
- 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.
Notes
- 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
Prep works
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.
Prepare slurry
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.
yummy inviting gravy
hehe , i thought of posting the same next ;)Look so nice !
Nice n delicious gravy, again my fav too. Love the clicks
Looks delicious..Kids will love it.. I always want to try this Indian wok,but end up going somewhere else..
thats so colour full ! i am sure it tastes yummy too !
That looks delicious..
Very yummy and tempting.
so delicious.. Love it.. I do it with Tofu .. My kids love with Paneer too. Must try
Wow, inviting looking one, gravy suits fried rice better than dry version for me 🙂
It's colorful gravy tempting me ur bowl is so cute
Hi there..
1st of all..only yesterday i found u blog..n honestly..i felt why all this dayz..i nvr came across ur blog…
2nd all..i mean it..alllll ur recipes look sooo yummy..ez..n ur pictures..ppl sayz picture tell thousand words..yes..urz juz did it
On top of everyting..this blog makes me to try out ur recipes..
Thanks again..im glad i found u..n ur blog
Yummy and looks spicy!
🙂 Thanks for ur appreciation
Hi Raji,
First I wanted to thank you for posting all such wonderful recipes!!! I have become a big fan of u…and I am able to make variety of dishes only because of u,seriously…every day morning my first thing is to checkout ur blog whether u have posted a new recipe or not…even my kid know ur blog very well..she is just 5.I like all ur paneer dishes…for health concern I am putting tofu instead of paneer..that also tastes very good….once again thanks a lot…
Regards
Hi Raji.. its been loooooooooong time I blog hopped cos of some commitments. Hope you are doing great. This is way to tempting and my one of my all time favorite… Looks too good and yummy.
yummy..good one
Delicious and colorful looking Indo Chinese dish.
Deepa
wow..that looks so appetizing, colorful and delicious chilli paneer gravy…yummm!!
Thank you very much Sarada :)I am moved… 🙂
Lovely bowl and as always beautiful clicks!
Cooked it last night and it turned out pretty well! And it was just the second time I've ever stepped into the kitchen! Many thanks for sharing your recipe!
Thank u soo…. much for this yummy recipe…. tried it and it came out so well… Thanks again 🙂
Dont have rice flour..what to do ?
You can skip it.
Great recipes..great clicks….I have made this several times n is always a hit…thanks for posting such wonderful recipes…I just dont fry the paneer…but I dont think it makes lots of difference…
Have made it several times n its always a hit….just that I dont fry the paneer .all the pics are too good
Raks i can just say you really rocks yaar i mean your recepie & pics are really exceptional one…..i have tried many of your recepie and my favourite one is Gobhi manchurian. I usually don't post on any blog but you made me to post. Thanks.
what is coriander leaf? tell me about this.
Thank you
Cilantro leaves
Hi
Very nice recipe!! Will try it soon.
Actually what is the large variety chilli you're meaning here?? You mean bajji Milaga?
No, its like bajji chilli, but dark in colour as our green chilli.
I just prepared, it's wonderful!
love it..
I have been following your blog for past 2 years and enjoy your recipes..Keep it going… great work..
Thank you 🙂