Daily Archives: November 24, 2017

Chilli Paneer

Tantalise your tongue with this amazing Indo-Chinese Punjabi vegetarian dish…. So easy and so so so flavorful! ❤

Ayesha’s Kitchen



  • 500 gms paneer (cut into chunks)
  • 1 egg + 3 tbspns corn flour /2 tbspns flour and water batter (to fry paneer)
  • Salt
  • Red chilli powder
  • 1 tspn garlic paste
  • Oil for deep frying


  • 1 red onion cut into chunks
  • ½ green capsicum cut into chunks
  • ½ red capsicum cut into chunks
  • 3 small green chillies (cut into slices)
  • 2 tbspns tomato paste (not ketcup)
  • ½ cup chilli garlic sauce
  • 1 tspn ginger and garlic paste
  • 2 curry leaves chopped
  • Salt to taste
  • A generous pinch of Chinese salt/ Ajinomoto
  • 1 tspn red chilli powder
  • ½ tspn cumin seeds
  • 1 tspn coriander powder
  • A splash of lemon juice
  • 2 tbspns soy sauce
  • 2 tbspns spring onions (green part, chopped)
  • Few sprigs of fresh coriander (chopped)
  • 4- 5 tbspns oil for cooking


  • If you are pure vegetarian then make a batter of cool water and flour, add salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like pakoras.
  • And if you are non-vegetarian, make a batter of egg, corn flour, salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like battered fish.
  • Keep aside until further needed.
  • Heat oil in a wok and fry cumin seeds, ginger garlic paste and onion chunks for 1 minute or until they get a light colour. Add tomato paste, chilli garlic sauce and all the other seasonings, soy sauce and curry leaves and mix on high heat for a minute and reduce flame.
  • Add capsicums and green chilli and cook for 2 minutes.
  • Now add fried battered paneer and spring onion and again cook it on high flame for 1 minute adding a splash of lemon juice with constant stirring so all the sides cook equally and it does not stick to the bottom of the pan.
  • Serve hot with boiled or steamed rice and sprinkle some coriander.