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Chilli Paneer Dry (Chinese Indian style)


1 cup  about 250 g paneer cut into strips that are 2.54 cm in length and 1cm in width or can be cubes 1.5cm x 1.5cm

1 tsp Ginger chopped finely

2 tsp Garlic chopped finely

4 tsp Chopped celery

1/4 cups coarsely chopped onions

2 Sliced green chillies or jalapenos

1/3 Cilantro chipped for garnishing

1/6  green and 1/6 red  and 1/6 orange pepper cut length wise 1 cm wide and cut into three pieces


1/2 Green pepper cut length wise 1 cm wide and cut into three pieces

3 Spring onions finely chopped

1 tbsp soya sauce

2 tblsp chilly tomato sauce or Ketchup

1/2 tsp white pepper powder

2 tsp salt

1 tsp sugar

2 tblsp water

2 tsp corn starch / flour

2 tblsp sunflower oil or vegetable oil

For the batter:

1/4 cup corn starch /flour

1/4 cup enriched white wheat flour

1 tsp soy sauce

1/4 tsp or  1-2 g of baking powder

1/2 tsp black pepper

Salt to taste


  1. combine all batter ingredients in a bowl and make smooth batter. Add 1/4 to 1/2 cup water.

The batter should not be too thick or dripping. Just thick to get a nice coating.

  1. Coat the paneer pieces with batter and fry in hot oil over high flame till the paneer are golden brown and crispy.

  2. Drain and put on scott towel on a plate so extra oil is absorbed and keep aside

Take a skillet or pot and add oil, ginger, garlic, onions, celery and all other ingredients and saute over high flame for 2-3 minutes.

Add peppers and saute for about 1/2 a minute or so

Add soy sauce, sugar, cornflour paste and salt, black pepper and allow it to come to a boil.

Mix the paneer that you set aside with the above

Serve immediately after garnishing with cilantro and green onions.

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