If you’re craving a big, bold, restaurant-style chilli paneer that’s got all the crunch, sizzle, and saucy goodness, you’re in the right place. Whether you’re team dry or all about that gravy, this chili paneer recipe brings the zing with Boombay’s signature sauces-no generic stand-ins here. Ready to feel the boom?
Ingredients (with Measurements & Details)
For the Paneer:
- 250 grams paneer, cut into ¾-inch cubes (firm and fresh for best results)
For the Batter:
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- ¼ teaspoon Kashmiri red chilli powder
- ⅛ teaspoon salt
- 6 tablespoons water (adjust for a smooth, medium-thick batter)
For Frying:
- 4 tablespoons oil (for shallow frying)
For the Sauce (Dry Version):
- 1 tablespoon oil
- 2 green chillies, slit
- 1 medium onion, cubed and layers separated
- 1 small capsicum (bell pepper), cubed
- 2 tablespoons Garlic Chilli Stir Fry Sauce
- 1 tablespoon Schezwan Sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- ½ teaspoon vinegar (apple cider or rice vinegar)
- 1 teaspoon cornstarch mixed with ½ cup water (for thickening)
- Salt, to taste
- Spring onion greens, chopped (for garnish)
- 1 tablespoon Timur Chilli Crisp (to finish)
For the Gravy Version:
Double the sauce ingredients.
Step-by-Step Instructions
1. Prep the Paneer:
Pat paneer cubes dry for maximum crispiness. If you like extra crunch, pop them in the fridge for 10 minutes before battering.
2. Make the Batter:
In a bowl, combine cornstarch, all-purpose flour, Kashmiri red chilli powder, black pepper, salt, and water. Whisk until smooth and lump-free.
3. Coat and Fry:
Toss paneer cubes in the batter, ensuring each piece is well coated. Heat oil in a non-stick pan over medium heat. Fry the paneer in batches, turning until golden and crisp on all sides. Don’t overcrowd the pan-give each cube its moment to shine. Remove and drain on paper towels.
4. Sizzle the Aromatics:
In a wok or large pan, heat 1 tablespoon oil over high heat. Add chopped garlic, ginger, and green chillies. Stir-fry until fragrant-about 30 seconds.
5. Add Veggies:
Toss in onions and capsicum. Stir-fry on high for 2 minutes; you want them crisp-tender, not soggy.
6. Sauce It Up (Dry Version):
Add Garlic Chilli Stir Fry Sauce, Schezwan Sauce, soy sauce, tomato ketchup, vinegar, and sugar. Mix well and let everything bubble for a minute.
7. Thicken the Sauce:
Pour in the cornstarch slurry (1 teaspoon cornstarch mixed with ½ cup water). Stir until the sauce thickens and gets glossy.
8. Toss in the Paneer:
Add the fried paneer cubes and toss gently to coat every piece. Finish with a generous drizzle of Timur Chilli Crisp for that signature sizzle and a hint of Timur pepper.
9. For Chilli Paneer Gravy:
Follow steps 4–5. Double the sauce ingredients and use 2 teaspoons cornstarch with 1 cup water for a saucy, gravy-style finish. Simmer until the sauce thickens, then add the paneer. Toss gently and garnish with spring onion greens.
10. Garnish and Serve:
Top with more spring onion greens and, if you’re feeling fancy, a little extra Timur Chilli Crisp.
Tips for Restaurant-Style Chilli Paneer
- Double Fry for Extra Crunch: Fry paneer once, let it rest, then fry again for a super crisp bite.
- Generous with Boombay Sauces: Don’t skimp on Boombay Garlic Chilli Stir Fry Sauce and Boombay Schezwan Sauce-they’re the secret to that “wow” factor.
- Balance the Flavours: Taste as you go.
- , sugar for sweetness, and sauces for heat.
- Don’t Overcook Paneer: Remove from heat as soon as it’s golden to keep it soft inside.
- Finish with Boombay Timur Chilli Crisp: Adds a peppery crunch and a whisper of citrus.
Common Fixes
- Paneer turned chewy? Use fresh paneer and fry on medium heat. If it goes rubbery, soak in hot water for 10 minutes before tossing in the sauce.
- Sauce too thick? Add a splash of hot water.
- Too thin? Simmer longer or add more cornstarch slurry.
- Too spicy? Add extra ketchup or a splash of water.
- Too sweet? Add a bit more vinegar or a pinch of salt.
Serving Suggestions
- Dry Chilli Paneer: Serve as a snack or starter, topped with spring onions. Great with fried rice or just on its own.
- Chilli Paneer Gravy: Pair with steamed rice, Hakka noodles, or roll it up in a wrap.
- Leftovers: Try in sandwiches, rolls, or even as a pizza topping for a fusion twist.
Conclusion
Chilli paneer is all about that explosive balance-crunchy paneer, saucy veggies, and the unmistakable zing of Boombay Garlic Chilli Stir Fry Sauce, Boombay Schezwan Sauce, and Boombay Timur Chilli Crisp. Whether you’re making it dry or with gravy, this recipe brings the boom to your table, every single time.
FAQs
What does chilli paneer contain?
Paneer cubes, a crispy batter, onions, capsicum, spring onions, ginger, garlic, Garlic Chilli Stir Fry Sauce, Schezwan Sauce, soy sauce, vinegar, and a touch of sugar.
Chilli paneer vs paneer manchurian?
Chilli paneer brings more heat and garlic, while paneer manchurian is milder, with a sweeter, soy-forward sauce.
Best vinegar for chilli paneer?
Use a coconut vinegar or rice vinegar for that tang.
How to reduce spice?
Add more ketchup or water, or use less Schezwan Sauce.
How to reduce sweetness?
Add more vinegar or a pinch of salt, or amp up Garlic Chilli Stir Fry Sauce for a savoury kick.
Ready to bring the boom? Grab those bottles, and let’s get sizzling!
