Chili Paneer
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This sweet chili paneer recipe is totally crave-worthy. The paneer is lightly battered, pan-fried until golden, then mixed with stir-fried onion and green pepper and finished with a sweet, sticky sauce.
This sweet chili paneer recipe is incredible. I lightly batter the paneer, pan-fry it until golden, then toss it with onions, green peppers, and a sweet, sticky sauce. Chili paneer is a bit like a stir-fry, blending Asian-style flavors with Indian paneer, and it’s an Indo-Chinese classic for very good reason. I honestly think it’s the very best way to eat paneer.
Chili paneer is often served as an appetizer, but I love it most as a main course with a side of rice—it’s hearty, flavorful, and completely satisfying.
Can I make chili paneer without the batter?
While you can fry the paneer without the batter (like we do in our easy palak paneer), it will change the recipe. The batter makes the paneer crispy and gives the sauce something to hold onto.
So we recommend that you batter the paneer. You can see in the picture below just how deliciously crispy it gets. You won’t be disappointed!
Complete the delicious meal
Chili paneer is a one-pan recipe, and all it needs to make it a complete meal is a side of stovetop basmati rice or some naan.
If you’d like a few more vegetables with dinner, here are our favorites:
Sweet Chili Paneer Recipe
Ingredients
The Paneer
- ⅓ cup cold water
- ¼ cup all-purpose flour (gluten-free, if needed)
- ¼ teaspoon EACH: sea salt and pepper
- 12 ounces 350 grams paneer (cut into 1″ pieces)
The Sauce
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon seasoned rice vinegar
Everything Else
- 4 tablespoons cooking oil (avocado works well)
- 2 tablespoons finely minced ginger
- 4 cloves garlic (finely minced)
- Optional: spicy green chili pepper (minced)
- 1 green bell pepper (chopped)
- 1 red onion (chopped)
- Minced cilantro (to serve)
Instructions
- Whisk the water, flour, salt, and pepper together in a medium-sized bowl. Add the paneer and mix it so that it is coated lightly in the batter.⅓ cup cold water, ¼ cup all-purpose flour, ¼ teaspoon EACH: sea salt and pepper, 12 ounces 350 grams paneer (cut into 1″ pieces)
- Add the cornstarch and soy sauce to a small bowl and mix well. Add the remaining sauce ingredients and mix once more.2 teaspoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 2 tablespoons honey, 2 tablespoons water, 1 tablespoon seasoned rice vinegar
- Heat the oil in a large frying pan over medium-high heat. When the oil is hot, add the pieces of paneer then discard the remaining batter. Fry the paneer until golden brown on all sides, about 10 minutes. Once brown, remove the paneer from the pan and discard all but 1 tablespoon of the oil.4 tablespoons cooking oil
- Add the ginger, garlic, and (if using) the spicy pepper to the pan and cook for 2 minutes. Add the bell pepper and onion and cook for 2-3 minutes, or just until the veggies begin to soften.2 tablespoons finely minced ginger, 4 cloves garlic, Optional: spicy green chili pepper, 1 green bell pepper, 1 red onion
- Return the paneer to the pan and pour in the sauce. Mix everything together and let it thicken for 1 minute. Serve with a little cilantro sprinkled on top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Had some paneer in the fridge and went looking for a recipe on Pinterest and found yours. Happy that I did! It was great! Loved the flavor and the sweetness. Will be making this one again!
Hi Kristen
Just wondering, can you freeze the Chilli Paneer.
Cheers
Barb
I haven’t tried so I can’t say for sure. My guess is that it wouldn’t be as good after it thaws as the crispiness of the paneer is one of the best parts of this.