Easy chilli paneer recipe for spicy lovers

Easy chilli paneer recipe for spicy lovers
Okay, so here’s the deal. I love paneer. Like, LOVE it. And if you’re anything like me, you also love a little (or a lot) of spice in your life. That’s where this easy chilli paneer recipe comes in. It’s crispy, saucy, spicy, and just ridiculously good. Plus, it’s way easier to make than you’d think.
I first had this at a little Indian restaurant near my place, and I was hooked. But ordering takeout every time I craved it? Nah, not gonna work for my wallet. So, after some trial and error (and a few slightly burnt batches), I nailed down this recipe. Now it’s my go-to when I need a spicy fix. And trust me, you’re gonna wanna make this ASAP.
Recipe Card
Recipe Title: Easy chilli paneer recipe for spicy lovers
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 250g paneer, cut into cubes
- 2 tbsp cornstarch
- 2 tbsp oil (for frying)
- 1 onion, chopped
- 1 bell pepper, chopped (any color you like)
- 3-4 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chillies, sliced (adjust to your spice level)
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp tomato ketchup
- 1 tsp red chilli powder (or more if you’re brave)
- 1/2 tsp black pepper
- Salt to taste
- Fresh coriander for garnish (optional, but pretty)
Directions:
- Toss the paneer cubes in cornstarch until they’re lightly coated. This helps them get crispy.
- Heat oil in a pan and fry the paneer until golden brown. Don’t overcrowd the pan—do it in batches if needed. Set aside.
- In the same pan, add a little more oil if needed and sauté the onions, bell pepper, garlic, ginger, and green chillies until they soften.
- Add soy sauce, vinegar, ketchup, red chilli powder, black pepper, and salt. Stir it all together and let it cook for a minute.
- Throw the fried paneer back into the pan and mix well so everything gets coated in that spicy sauce.
- Garnish with fresh coriander if you’re feeling fancy. Serve hot with rice or noodles, or just eat it straight from the pan (no judgment).
See? Not complicated at all. And the best part? You can tweak the spice level to your liking. Want it nuclear hot? Add more chillies. Prefer it mild? Tone it down. It’s your kitchen, your rules.
Nutrition Info (per serving)
Calories | Carbs | Fat | Protein |
---|---|---|---|
320 | 30g | 15g | 6g |
Ingredient Swaps
Ingredient | Substitution |
---|---|
Paneer | Tofu (for a vegan version) |
Soy sauce | Tamari or coconut aminos |
Cornstarch | All-purpose flour (but cornstarch works better for crispiness) |
Tips
- Don’t skip the cornstarch coating on the paneer. It makes all the difference for that crispy texture.
- If you’re not sure about the spice level, start with less and add more later. You can’t un-spice something (trust me, I’ve tried).
- Leftovers? Toss them in a wrap the next day with some lettuce and yogurt. Boom, lunch is served.
FAQ
Q: Can I make this ahead of time?
A: Yeah, but the paneer won’t stay as crispy. If you do, reheat it in a pan instead of the microwave to keep some texture.
Q: Can I freeze leftovers?
A: Honestly, paneer doesn’t freeze super well—it can get rubbery. But if you must, freeze the sauce separately and fry fresh paneer when you’re ready to eat.
Q: What if I don’t have bell peppers?
A: No big deal. Use whatever veggies you have—mushrooms, zucchini, or even just extra onions work fine.
That’s it, folks. Easy, spicy, and totally addictive chilli paneer. Make it, eat it, love it. And if you try it, let me know how it turns out! (Even if it’s a disaster—we’ve all been there.)