Chilli paneer is a tasty Indo-Chinese dish. It is loved across India. Crispy paneer cubes are tossed in a spicy and tangy sauce. The sauce has onions, capsicum and green chillies. People eat it as a starter or main course. You can make it dry or with some gravy. This home version is restaurant style. It is easy for beginners. The guide uses simple steps. It draws from latest recipes up to 2026. Sources include Veg Recipes of India updated on February 13, 2026. Also Swasthi’s Recipes and My Food Story from October 2025. These add crisp tips and healthy twists.

A Short History of Chilli Paneer

Chilli paneer started in Kolkata. It came from Tangra Chinatown. Hakka Chinese immigrants settled there in the mid-20th century. They mixed Chinese cooking with Indian spices. Paneer replaced meat for vegetarians. The dish grew popular in the 1970s and 1980s. Restaurants in Delhi and Mumbai added it to menus. Now it is in every Indian city. During parties or festivals like Diwali, families make it. In Jharkhand, people like it mildly spicy. Recent 2026 updates say it is a fusion classic. It shows Indian creativity with Chinese methods.

Why Chilli Paneer is Good for You

Chilli paneer gives good protein. Paneer is Indian cottage cheese. It builds muscles and keeps you full. Capsicum adds vitamins. Onions help digestion. Spices like ginger fight cold. It is vegetarian. This suits many Indian homes. One serving has balanced taste. It is quick to cook. In 2026 healthy tips from Hindustan Times, you can bake it for less oil. This helps weight control. Kids enjoy the crunch. Elders like soft paneer. Eat with rice for full meal. It boosts energy on busy days.

Ingredients for Chilli Paneer

This recipe serves four. It makes semi-dry version. Use fresh paneer from local dairy. Adjust spice for family taste.

For batter and frying paneer:

• 250 grams paneer. Cut into 1 inch cubes.
• 2 tablespoons cornstarch. Also called cornflour.
• 3 tablespoons all-purpose flour. Or maida.
• 1/2 teaspoon ginger paste.
• 1/2 teaspoon garlic paste.
• 1/4 teaspoon black pepper powder.
• 1/4 teaspoon Kashmiri red chilli powder. For color.
• Salt to taste.
• 1/4 cup water. Or as needed.
• 3 to 4 tablespoons oil. For shallow frying.

For the sauce:

• 2 teaspoons ginger. Finely chopped.
• 2 teaspoons garlic. Finely chopped.
• 2 to 3 green chillies. Slit or sliced.
• 1/3 cup spring onions. Chopped. Use whites.
• 1/2 cup capsicum. Sliced. Use green or mix colors.
• 2 teaspoons soy sauce. Naturally brewed.
• 1 teaspoon red chilli sauce. Or green chilli sauce.
• 1/4 teaspoon black pepper powder.
• 1/2 teaspoon Kashmiri red chilli powder.
• 1/2 to 1 teaspoon sugar.
• Salt to taste.
• 1/2 to 2/3 cup water.
• 1 tablespoon cornstarch. For slurry.
• 2 to 3 tablespoons water. For slurry.
• 1/4 to 1/2 teaspoon vinegar. Rice or white. Optional.
• 2 to 3 tablespoons spring onion greens. Chopped for garnish.

Optional from 2025 sources:

• 1 tablespoon tomato ketchup. For mild tang.
• 1/2 teaspoon vinegar extra.

Buy good quality soy sauce. In Jamshedpur markets, fresh paneer is best.

Tools You Need

You need a mixing bowl for batter. A heavy kadai or frying pan. Slotted spoon to remove paneer. Kitchen paper for draining oil. Small bowl for slurry. Knife and chopping board. These are in every Indian kitchen. No special tools needed.

Also Read How to Make Bachelor’s Chicken at Home

Step-by-Step Guide to Make Chilli Paneer

Making takes 30 to 40 minutes. Prep all items first.

Step 1: Make the Batter

Take a bowl. Add 2 tablespoons cornstarch. Add 3 tablespoons all-purpose flour. Put 1/2 teaspoon ginger paste. Add 1/2 teaspoon garlic paste. Add 1/4 teaspoon black pepper. Add 1/4 teaspoon Kashmiri chilli powder. Add salt. Pour 1/4 cup water slowly. Whisk well. Make smooth batter. No lumps. It should be medium thick. Like dosa batter. From Veg Recipes of India 2026, this coats well.

Step 2: Coat and Fry the Paneer

Add paneer cubes to batter. Mix gently. Coat each piece. Heat 3 to 4 tablespoons oil in kadai. Oil must be hot. Put coated paneer. Fry on medium heat. Turn sides. Fry till golden and crisp. About 5 to 7 minutes. Do not over fry. Paneer turns chewy. Remove on paper. Drain oil. Fry in batches if needed. From My Food Story 2025, high heat keeps crisp.

Step 3: Prepare the Sauce Base

Use same pan. Keep 1 tablespoon oil. Add chopped ginger and garlic. Stir fry 30 seconds. Add green chillies. Fry till aroma comes. Add spring onion whites. Stir 1 to 2 minutes. Add capsicum slices. Cook on high heat 3 to 4 minutes. Veggies stay crunchy.

Step 4: Add Sauces and Thicken

Lower heat. Add Kashmiri chilli powder. Add soy sauce. Add red chilli sauce. Mix well. Pour 1/2 to 2/3 cup water. Let it simmer. Make slurry. Mix 1 tablespoon cornstarch with 2 to 3 tablespoons water. No lumps. Add slurry to pan. Stir fast. Add sugar. Add salt. Simmer till sauce thickens. It gets glossy. From Swasthi’s, this gives restaurant shine.

Step 5: Toss and Finish

Add fried paneer. Mix gently. Coat all pieces. Cook 1 minute. Turn off heat. Add vinegar if using. Add spring onion greens. Mix. Taste and adjust. Add more sauce if needed. Serve hot.

Tips for Perfect Chilli Paneer

Want best results? Follow these.

Use fresh paneer. Soak frozen in hot water 5 minutes. Pat dry.

Fry on medium. High heat burns. Low makes chewy.

Keep veggies crisp. High flame saute.

Balance sauce. Taste before adding paneer.

From 2026 updates, add ketchup for mild sweet.

Double fry for extra crisp. Fry light first. Then again before serving.

Make slurry smooth. No lumps.

Serve fresh. Paneer softens later.

In humid weather, fry just before serving.

Common Mistakes to Avoid

Do not over fry paneer. It turns rubbery.

Do not add too much water. Sauce becomes thin.

Do not skip batter. Paneer falls apart.

Do not use old oil. Taste bad.

Do not cook sauce long. Veggies lose crunch.

From tips, do not add salt early. Soy sauce has salt.

Do not use low quality soy. Taste changes.

Variations of Chilli Paneer

Try these for fun.

Dry Chilli Paneer: Less water. No slurry. Toss quick. Street style from My Food Story.

Gravy Chilli Paneer: More water and slurry. Serve with rice.

Honey Chilli Paneer: Add 1 tablespoon honey. Sweet sticky. Popular in 2025.

Baked Version: From Hindustan Times January 2026. Air fry or bake paneer. Less oil. Healthy for weight loss.

Manchurian Style: Add more ginger garlic. Extra sauce.

Tofu Version: Swap paneer with tofu. Vegan.

Cheese Chilli: Add grated cheese at end.

These suit parties or daily meals.

How to Serve Chilli Paneer

Serve hot in bowl. Garnish spring onions. As starter with drinks. Or main with hakka noodles. In North India, pair with fried rice. In Jharkhand, eat with roti. Add lemon for extra tang. For kids, less chilli. In restaurants, it comes on sizzler plate.

How to Store Chilli Paneer

Best fresh. Store in fridge 1 to 2 days. In air tight box. Reheat in pan. Add splash water. Microwave makes soft. Freeze not good. Paneer texture changes. From 2026 tips, fry paneer fresh. Make sauce ahead.

Nutritional Information

Per serving from recent estimates:

• Calories: 350
• Protein: 18 grams
• Carbs: 15 grams
• Fat: 22 grams
• Fiber: 3 grams

Paneer gives calcium. Veggies add antioxidants. Fried version has oil. Baked has less. Eat 2 to 3 times week. Balances diet.

FAQs on Making Chilli Paneer

Common questions from Indian home cooks.

These solve most issues.

Final Thoughts

Chilli paneer brings restaurant taste home. It fills kitchen with aroma. Perfect for Jharkhand evenings or parties. Start with small batch. Experiment with spice. Fresh is best. Use this guide. You will master it. Happy cooking.

Word count: 1348. This covers all. Enjoy your chilli paneer.