Chinese restaurant-style chili paneer (Chili Paneer) is a popular Indo-Chinese dish that is loved by many. Its spicy flavor is loved by everyone, and people enjoy it as a starter or snack.

The good thing is that it is very easy to make, but to get the perfect taste, some special tricks need to be kept in mind. Let's learn the step-by-step recipe for making crispy and spicy chili paneer, just like in the restaurant.

Preparation Time
Preparation: 15 minutes
Cooking Time: 15-20 minutes
Servings: 2-3 people
Ingredients:
Paneer - 250 grams (cut into squares)
Cornflour - 3 tablespoons
Maida - 2 tablespoons
Ginger-garlic paste - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Salt - to taste
Oil - for frying
For sauce and gravy -
Oil - 2 tablespoons
Garlic - 1 tablespoon (finely chopped)
Ginger - 1 teaspoon (finely chopped)
Green chilies - 2-3 (slit in the middle)
Onion - 1 medium (cut into large pieces/petals)
Capsicum - 1 medium (cut into squares)
Soy sauce - 1 tablespoon
Red chili sauce - 1 tablespoon
Tomato ketchup - 1 teaspoon
Vinegar - 1 teaspoon
Cornflour slurry - (1 teaspoon cornflour + 2-3 tablespoons water)
Green onions - for garnishing
Salt and pepper - to taste

Method -

First, combine cornflour, flour, salt, pepper, and ginger-garlic paste in a bowl. Add water little by little to form a thick paste. The paste should be thick enough to adhere well to the paneer.

Now, dip the paneer pieces in this paste and coat them well.

Heat oil in a pan. When the oil is medium hot, add the paneer pieces and fry until golden and crispy.

After frying, remove the paneer pieces and place them on a paper napkin to drain off excess oil.

Heat a pan over high heat and add 2 tablespoons of oil.
Add finely chopped garlic, ginger, and green chilies. Fry for 30 seconds until fragrant.

Now add the chopped onion and capsicum. Toss over high heat for 1-2 minutes. The vegetables should retain their crunch; they should not be mushy.

After this, reduce the heat slightly and add the soy sauce, red chili sauce, vinegar, and tomato ketchup.

Add a little salt and pepper powder and mix well.

Now add the cornflour slurry and stir continuously. This will make the gravy thick and glossy.

Once the sauce thickens, add the fried paneer pieces.

Finally, add the chopped green onions and mix quickly so that the paneer absorbs the sauce but does not become soft.

After this, turn off the heat.

Serve hot chili paneer with fried rice or Hakka noodles.

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