Paneer Chili
A quick and easy recipe for restaurant-style paneer chili, made with fresh vegetables and a savory sauce.
25m4Servings
Nutrition
199kcal
8gProtein
14gCarbs
13gFat
Ingredients
VEGETABLES
Green Chili
4 pieces
Garlic
8 cloves
Onion
1 piece
Green Bell Pepper
1 piece
Tomato
1 piece
SAUCE
Soy Sauce
2 tbsp
Red Chili Sauce
1 tbsp
Tomato Sauce
1 tbsp
Salt
To taste
½ tsp
Black Pepper
Optional
¼ tsp
PANEER
Paneer
200 g
FOR GARNISH
Fresh Coriander
Chopped
2 tbsp
FOR COOKING
Cooking Oil
3 tbsp
Instructions
1Prepare the Vegetables
10m
10mChop Ingredients
Finely chop the garlic. Cut the green chilies into halves or quarters. Chop the onion and green bell pepper into large, square pieces. Cut the tomato into large, square pieces, removing the seeds if you prefer less tanginess.
2Sauté Aromatics and Vegetables
5m
5mHeat Wok and Oil
Heat a wok or a large kadai over medium-high heat. Add cooking oil and swirl to coat the bottom. If not frying paneer, ensure the wok is well-oiled to prevent sticking.
Sauté Chilies and Garlic
Add the chopped green chilies and garlic to the hot oil. Sauté for about 10-15 seconds until fragrant, being careful not to burn them.
Add Onions and Bell Peppers
Add the chopped onions and green bell peppers to the wok. Stir-fry for about 30-40 seconds until they are slightly tender but still crisp.
Add Tomatoes and Seasonings
Add the chopped tomatoes and salt. Stir-fry for another 30 seconds. Add soy sauce, red chili sauce, and tomato sauce. Mix well.
3Finish the Dish
5m
5mAdd Paneer and Garnish
Add the paneer cubes and chopped fresh coriander to the wok. Gently toss everything together to coat the paneer and vegetables with the sauce. If using, add black pepper powder.
Simmer Briefly
Cook for another 1-2 minutes, stirring gently, until the sauce thickens slightly and coats the paneer and vegetables. Be careful not to overcook the paneer, as it can become tough.
Serve
Transfer the paneer chili to a serving plate. Garnish with extra chopped coriander if desired. Serve hot with rice or noodles.
Tips
For a crispier paneer, you can lightly fry or shallow fry the paneer cubes before adding them to the wok.
Adjust the amount of green chilies and red chili sauce to control the spice level.
Do not overcook the vegetables; they should remain slightly crisp for the best texture.
The key to restaurant-style paneer chili is the quick stir-frying over high heat.