This easy Chilli Paneer Gravy is a typical Restaurant Style Recipe using fried paneer along with vegetables. It's a fusion recipe typically following the Indo-Chinese style.
For the Thali & Spreads Mega Marathon we did, I had planned for an Indo-Chinese Platter. My kids love Noodles and paneer. So decided to make a combination of their favorite dishes to make a platter.
This Indo-Chinese Platter was a total hit with my kids. The menu had dishes that complimented each other like these Bread Manchurian, Chilli Paneer Gravy, Honey Chilli Potato, Veg Chow Mein, and Honeyed Noodles with Vanilla Ice Cream for dessert.
I had even cooked a fusion platter that had Chinese Bhel, Garlic Noodles, Paneer Tacos.
If you are looking for a dry version of this Chilli Paneer or other versions like Gobi Manchurian Dry
Since I have always been fond of Paneer, this chilli paneer gravy is one of the dishes I used to order while eating out.
Other Indo Chinese Dishes to try:
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Step By Step Pictures for making Chilli Paneer Gravy
Prepping for the gravy
Mix the cornflour with water and keep it aside.
Wash, and chop the vegetables as julienne, keep them aside.
For Paneer Pakoda:
Cube the paneer into 1/2 inch pieces.
Make a slightly thick batter with maida, cornflour, salt, and pepper.
Make sure there are no lumps.
Heat a kadai with oil, drop the paneer cubes into the batter, and coat well.
Deep fry the pieces on all sides, drain to a kitchen towel.
Continue until you are done.
For the gravy:
Heat a nonstick pan with oil, add minced garlic, slit green chilies and then add the onion bulbs of the spring onion.
Next, add all the vegetables and cook on high flame to make sure the vegetables remind crunchy.
Add the soy sauce, chili sauce, salt, pepper and mix well.
Now add the fried paneer along with cornflour water.
Bring to a boil, add more water as required.
Add the vinegar and simmer for 5 mins.
Add the spring onion greens and mix well.
Serve with fried rice or noodles.
Recipe
Chilli Paneer Gravy ~ Restaurant Style Recipe
Ingredients
For Paneer Pakoda:
- 1 tablespoon Corn Flour
- 1/2 cup Maida / All-Purpose Flour
- 3/4 teaspoon Pepper powder
- Salt to taste
- Water as required to make the batter
- 1 cup Paneer/Cottage cheese pieces
- Cooking Oil for deep frying
For Gravy
- 2 teaspoon Cooking Oil
- 2 cloves Garlic minced
- 4 tablespoon Spring Onion both green and onion finely chopped
- 2 cups Mixed Vegetables I used carrot, cabbage, green capsicum, yellow capsicum, and red capsicum
- 2 Green Chilli
- 2 tablespoon Vinegar
- 2 tablespoon Soy Sauce
- 1 tablespoon Green Chilli Sauce
- Pepper powder to taste
- Salt to taste
- 1 tablespoon Cornflour
- Water as required for gravy
Instructions
Prepping for the gravy
- Mix the cornflour with water and keep it aside.
- Wash, and chop the vegetables as juliennes, keep them aside.
For Paneer Pakoda:
- Cube the paneer into 1/2 inch pieces.
- Make a slightly thick batter with maida, cornflour, salt, and pepper.
- Make sure there are no lumps.
- Heat a kadai with oil, drop the paneer cubes into the batter, and coat well.
- Deep fry the pieces on all sides, drain to a kitchen towel.
- Continue until you are done.
For the gravy:
- Heat a nonstick pan with oil, add minced garlic, slit green chilies and then add the onion bulbs of the spring onion.
- Next, add all the vegetables and cook on high flame to make sure the vegetables remind crunchy.
- Add the soy sauce, chili sauce, salt, pepper and mix well.
- Now add the fried paneer along with cornflour water.
- Bring to a boil, add more water as required.
- Add the vinegar and simmer for 5 mins.
- Add the spring onion greens and mix well.
- Serve with fried rice or noodles.
Radha says
We loved this version! This is a total hit! Thanks for sharing!
Narmadha says
Paneer tossed with all those sauces looks so perfect and I can enjoy the whole bowl. Need some fried rice to pair with this yummy chilli paneer gravy