Chilli Paneer Gravy ~ Restaurant Style Recipe

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.

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5 from 1 vote

Chilli Paneer Gravy ~ Restaurant Style Recipe

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.

Course Main Dish - Gravies

Cuisine Indo Chinese

Keyword Chilli Paneer Gravy, Easy Paneer Recipe, Easy Side Dish

By Cook Method Deep Fried, Stovetop

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Gravy Side Dishes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Author Srivalli

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.

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