Chili paneer (dry)

Chili paneer (dry)

This is a really easy recipe for making chili paneer dry.
This is my version of making this famous indo-chinese recipe and is the dry recipe for chili paneer. For making the gravy version of chili paneer please check my other recipe which I posted. I used home made paneer to make the this recipe, but you can also use good quality store bought paneer.
I made this without corn flour/ corn starch or schezuan pepper. Of course if you prefer going by a more traditional recipe with more ingredients, you can.
Dry chilli paneer can be served with jeera rice, vegetable fried riche or with chapatis. As an alternative, serve as starter snack or even roll them in chapatis and make a chili paneer wrap.

Jasmin Dhar


  1. 1 capsicum medium , cut in squares
  2. 1 inch ginger chopped ginger , finely chopped or 1 tablespoon finely chopped
  3. 2 - 4 cloves garlic small to medium , finely chopped
  4. 1 green chili
  5. 2 tablespoons soy sauce
  6. ¼ tablespoon chili powder red
  7. 1/2 tablespoon black pepper
  8. ¼ to ½ tablespoons sugar or add as required
  9. salt


25 mins
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    Cut paneer in small cubes. In a shallow pan add oil and fry paneer cubes till gold brown for aprox. 5 minutes. Portion paneer in bowl and keep aside.

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    In the same pan add some oil. Chop green chilli in small slices and fry for 2 minutes. Then peel and crush garlic cloves and ginger and add to pan. Stir well and then add chilli powder. Fry for about 3-5- minutes on low heat.

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    Slice medium capsicum in squares, remove its seeds and pith (white part) and add to pan. Turn up the heat a bit and fry for 5 minutes.

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    Add paneer cubes, salt and sugar. Now add soy sauce and stir well 1 minute.

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    Turn down the heat and stir occasionally for about 5 minutes..

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    You can garnish with some coriander leaves or chopped celery or spring onion greens before serving. Serve chili paneer hot.

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