
Indo-Chinese food is a tier all on its own. I love this cuisine so much and I feel not enough people in the world are familiar with it. Of course, it’s a staple for most Indian households, but so many are unaware that this type of cuisine exists and are missing out on all of its deliciousness.
I adore the fusion of Indian and Chinese flavors. They’re so bold on their own and to mix them together is just divine. Seriously, kudos to whoever thought of this. I would’ve never imagined fusing these two cuisines together otherwise.
Today, I’m bringing to you a super popular Indo-Chinese recipe – Chili Paneer! Paneer is a delicious soft cheese very common in Indian cooking and it goes perfectly with the “Chili” aspect of Chinese cooking. This dish is a fan favorite amongst both vegetarians and non-vegetarians. My recipe is a bit on the spicier side and you can totally turn down (or up) the spice according to your personal preference.
Some tips before we proceed:
– Frying: You can deep fry or shallow fry the paneer. I usually stick to shallow frying since the paneer is easy to handle and turn in the oil. And much less amount of oil is used which is plus. Also, be sure not to overcook the paneer. 2-4 minutes is more than enough otherwise the paneer will get hard and rubbery.
– Chili Powder: Adding red chili powder in the batter is totally optional. Like I said, I love everything spicy so I’m always incorporating it in any way I can.
– Oil: The oil you use won’t make a huge difference. However, sesame oil is highly recommended because it adds a lot of depth to the flavor of this dish. I don’t always have sesame oil in the pantry and often resort to vegetable oil which works just as fine.
– Vinegar: You can use rice or apple cider vinegar but if you don’t have them on hand, don’t fret. A dash of white vinegar will do just fine.
– Green chillies: Once again, these are totally optional. If you’re not big on spice, I’d skip these since they add quite a kick to the dish. Just the chili sauce should suffice in this case.
– Garnish: You can garnish this dish with many different things such as toasted sesame seeds, coriander, scallions, or even some celery.
– Serve: You can serve this as an appetizer or pair it with some rice and make a main course out of it.
Chili Paneer
A popular dish that incorporates flavors from India and China to make it a unique and delicious meal.
Ingredients
- 1/2 cup frying oil (I used Canola)
- 12 oz paneer – cut into cubes
- 3 tbsp all purpose flour
- 3 tbsp cornstarch
- 2 tsp salt
- 2 tsp ground black pepper
- 1 tsp red chili powder (optional)
- 1/2 cup water
- 3-4 tbsp sesame or vegetable oil
- 1 bell pepper – cut in small squares
- 1 medium onion – cut in small squares
- 2 tbsp chopped ginger
- 2 tbsp chopped garlic
- 2 green chillies – sliced lengthwise
- 2 dry red chillies
- 2 tbsp soy sauce
- 3 tbsp chili sauce
- 1 tbsp ketchup
- 1 tsp rice or apple cider vinegar
- 1 tbsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 3-4 tbsp water
For batter & frying:
For the sauce:
For the slurry:
Directions
- Heat up 1/2 cup oil in pan. I shallow fry the paneer. You can also add more oil and completely deep fry.
- Take a large bowl and add all the dry ingredients for the batter.
- Mix in water slowly and you can add a tbsp or two more if consistency is too thick.
- Add in the paneer and coat paneer well with batter.
- Once oil is heated, transfer paneer to the pan and start frying.
- Fry both sides for about 2 minutes. Drain excess oil and transfer to a plate lined with a paper towel once paneer is slightly golden brown.
- In a small bowl, add a tablespoon of cornstarch with 3-4 tbsp of water and mix until cornstarch dissolves. Set aside.
- Heat up 3-4 tbsp of oil on medium heat in a separate pan.
- Add the garlic, ginger, and dry red chillies to the pan.
- Sauté until ginger and garlic is fragrant and golden brown.
- Toss in bell pepper and onion.
- Sauté veggies until fragrant. Make sure they stay crunchy.
- Add soy sauce to the veggies and cook for one more minute.
- Toss in the green chillies.
- Now add the chili sauce, ketchup, vinegar and sugar into the mixture. Cook for a minute more.
- Add in your cornstarch slurry. Mix in for 2-3 minutes until sauce thickens.
- If the sauce thickens too much and you prefer it at a thinner consistency, add 1/4 cup water in and stir well.
- Transfer to a bowl and serve!
I’ve added some photos below that you can reference to step by step.
Hopefully this will make the entire process smoother for you!







Hope you guys enjoyed this recipe and please message me if you try it out or have any questions at all. I’d love to see your pictures and how it turned out! Feel free to tag me or message me on Instagram – @sassysherni.
xo,
S













