Chili Paneer

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I got a lot of requests on Indo-chinese food, so thought I would share my chili paneer recipe. I know there are 1000’s of this floating the internet, but I’m sure everyone makes it slightly different. This is my moms/ my recipe mixed in one! I mean it comes together in like 20 minutes.. can you really go wrong?! this would pair great with my schezwan garlic noodles. I love having Indo-chinese nights because it reminds me of eating Chinese food from a cart in India, just much much cleaner πŸ˜‚.

I don’t fry the paneer, because I don’t like the texture of it when I fry it. I find that it becomes gummy and doesn’t taste that good. I like the taste of fresh soft paneer in my chili paneer, but if you want to fry it you can. This is really easy to make, you can serve this as an app or an entree. If you decide to serve it as an entree then I would suggest having some plain rice or naan with it, a full course meal! This recipe is great for parties and get togethers, you can make it a day before and warm up the day of the party! Hope you enjoy it. Don’t forget to share your feedback with meπŸ€—

Stay happy, stay hungry!

Prep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesMakes: 4-6 servings


  • 1 pack paneer (16 oz.), cubed
  • 1 onion, cubed
  • 2 bell peppers, cubed (use different color if you want)
  • 5 garlic cloves, chopped
  • 2 inches of ginger, shredded or crushed
  • 3-4 sprigs green onion, sliced + some more to garnish (optional)
  • 1 1/2 tbsp cornstarch, dissolved in water
  • 1 tbsp tomato paste
  • 3 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 tsp chili vinegar
  • 1 1/2 tbsp ketchup
  • 1 tsp chili garlic sauce ( or sambaleek)
  • 1 tsp sugar
  • 1 1/4 cup of water


  1. In a wok or pan heat some oil on high heat. Add onions, bell peppers, garlic, ginger, and green onions let this cook until onions seem to have softened (about 2-3 minutes). Add the cubed paneer and cook for another 2-3 minutes or until it gets slightly brown.
  2. Add the tomato paste, soy sauce, sriracha, ketchup, chili garlic sauce, chili vinegar, sugar, and water. Mix until everything is incorporated.
  3. Then add the cornstarch that is dissolved in water, mix vigorously to make sure there are no clumps. (this should help thicken the paneer chili) You can add more water if you need or skip this step entirely if you don’t want your paneer chili to thicken up.
  4. Let everything cook on medium heat for about 5-6 minutes.
  5. Turn off the heat add more green onions (if using) and serve!


  • I use nanak or swad brand paneer.
  • I buy Ching’s Secret chili vinegar and chili garlic sauce, can be found at any Indian grocery store.
  • You can add more veggies to this if you like.
  • Serve it as and app or an entree with rice or even naan!

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