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Crispy Chilli Paneer Dry Recipe

crispy chilli paneer recipe when u are craving some indo-chinese recipe
Course Main
Cuisine Indo-Chinese
Author Fa's Kitchen


  • 250 gms cottage cheese/paneer cut into small cubes
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 1/2 tsp crushed black pepper
  • 1/2 cup all purpose flour/maida
  • 1/4 cup cornstarch
  • 2 tbsp oil
  • For making the sauce
  • 4-5 spring onions
  • 1 bell pepper/capsicum diced
  • 1 onion diced
  • 1 tbsp ginger finely chopped
  • 1 tbsp garlic finely chopped
  • 2 tsp chili garlic paste
  • 2-3 tbsp soy sauce
  • 1/3 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp corn starch dissolved in 4 tbsp water
  • 1 tsp black pepper freshly crushed
  • 2 tbsp oil + for frying


  • Microwave paneer for a minute. Drain all the excess water and refrigerate for half an hour.
  • Mix ginger-garlic paste, salt, all-purpose flour, corn starch and pepper with water to make a smooth paste.
  • Dip the paneer pieces in this batter and fry in hot oil till golden brown. Set aside.
  • Heat oil in a pan and add the spring onions. When then turn translucent, add the ginger garlic paste. Fry for a minute.
  • Add the chilli-garlic sauce, soy sauce, salt and sugar. Give it a stir
  • Toss in the capsicum and diced onion. Finally add the dissolved corn starch and pepper. Mix it well and turn off the flame.
  • After about 5 minutes when the sauce has cooled down a little and all the steam has stopped, add the fried paneer cubes and stir well to coat the paneer pieces. Serve it with fried rice.


Microwaving the paneer and refrigerating it helps to give really nice flavor and crispiness.
Fry the paneer till really brown for that crunchiness
Never add the paneer cubes when the sauce is hot as it will make the fried paneer soggy.