12th December 2018

Paneer Chilly Dry / Gravy

Paneer Chilly

Indo-Chinese preparation that all will relish. You can cook the paneer chilly dry as a starter or as a gravy to accompany your main course Chinese dish.

Serves: A Family of Four

Prep. Time: 10 Mins.

Cooking Time: 15 Mins.


  • Malai Paneer [Cottage Cheese] (cubed) – 250 gms.
  • Capsicum (sliced or cubed) – 1 medium
  • Onion (sliced or cubed) – 1 medium
  • Ginger (finely chopped) – 1 tsp.
  • Garlic (finely chopped) – 4 tsp.
  • Green Chillies (slit into 2) – 3 to 4
  • Soya Sauce – 1 tbsp.
  • Red Chilly Sauce – ½ tbsp.
  • Green Chilly Sauce – 1 tbsp.
  • White Vinegar – 1 tbsp.
  • Stock – 150 ml (2 small stock cubes dissolved in hot water)
  • Corn Flour – 2 tbsp. + 1 tbsp. (dissolved in ¼ cup water – slurry)
  • All Purpose Flour(maida) – 2 tbsp.
  • Black Pepper Powder – ½ tsp.
  • Oil – 2 tbsp.
  • Salt – ½ tsp.


Step 1:     Take 2 tbsp. cornflour, maida and the pepper powder and mix well. Sprinkle ½ tsp. salt on the paneer pieces and coat them well with the flour mixture.

Step 2:     Heat a tbsp. of oil in a shallow pan and fry the paneer pieces on all sides, on medium heat till the outside is crisp. (Takes around 5 to 6 minutes). See that all the sides are cooked. Remove and keep aside.


Step 3:     In the same pan, add a tbsp. of oil. Sauté the ginger and 3 tsp. garlic for a minute on medium heat. Add the green chillies and sauté for another minute. Add the onions and sauté and then add the capsicum and sauté for 2 minutes.

Step 4:     Add all the sauces and mix well. Add the paneer and toss well.





(Stop here if you want a dry preparation. Garnish with green corriander)

Step 5:     Pour in the hot stock and 1 tsp. garlic. Add vinegar and stir in the slurry till it thickens and is glossy.

Garnish with green corriander. Serve with fried rice or noodles.




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