No Fry Chilli Paneer Dry Recipe

No Fry Chilli Paneer Dry Recipe

Chilli Paneer Dry Recipe with step by step photos and video recipe.

Being a vegetarian, paneer is the primary source of protein at my home, after lentils. We love and prepare different varieties using paneer.

Why make only Indian cuisine when we can have many others with same ingredients. Indo Chinese is my other favourite cuisine.

I can never say no to Chinese food. This is one cuisine that I personally like to enjoy at home than eating out. I do not trust the kind of sauces and ingredients the street vendors use. Though the smell and the way they make is so tempting.

 

Chilli Paneer Dry

 

Here is a very easy and quick recipe of one of my favourite starters at home.

There are two variants of Chilli Paneer. As the name suggests, this is a dry version of chilli paneer, which is served as an appetizer.

 

Video Recipe –

 

This recipe of Chilli Paneer Dry is –

1. Easy & Quick to make
2. No Maida, No Cornflour
3. Relatively Healthy
4. No Frying required

 

Other Recipes –

Chinese Fried Rice

Veg Manchurian Dry

 

This is a relatively healthy recipe of chilli paneer except for the added sauces. There is no maida and no cornflour used. I prefer to shallow fry paneer instead of deep-frying, which makes it healthy-ish.

 

How to prepare for Chilli Paneer at Home –

Cut paneer into cubes and soak them into warm water for 15 – 20 mins.

Dice onion and capsicum. Finely chop ginger and garlic. Cut green chillies and spring onions. Keep all sauces ready.

 

 

How to make Chilli Paneer Dry –

Once you have everything prepared, this recipe will take very less time to come together.

Strain excess water from paneer completely. Transfer it to a bowl, add rice flavour, salt and pepper. Toss well.

Shallow fry paneer or cook in a non-stick pan with minimum oil.

Heat oil in a kadai or pan, add ginger, garlic, green chilli and sesame seeds. Cook well. Add diced onion and capsicum and cook on a high flame for 2-3 mins. To flavour, add the suggested sauces and give it a good mix.

Finally, add paneer and mix well.

 

Chilli Paneer Dry

 

Things to keep in mind while making Chilli Paneer Dry –

1. Do not overcook paneer else it will turn leathery.
2. Soak paneer in warm water for some time, before using.
3. Cook veggies on a high flame to give a char flavour and retain the crunch.
4. Soya sauce is already salty, so add salt accordingly.
5. Adjust sauces as per taste.
6. Add paneer right before serving else it might turn leathery with the heat.

 

How to serve Chilli Paneer Dry –

Chilli Paneer is a complete dish in itself and can be served as a starter or appetizers. Not just kids but adults love it as much. This makes for a great party snack as well.

To make a complete Indo Chinese meal, serve along with Noodles, Schezwan Fried Rice, Veggies in Hot Garlic Sauce and Stir-Fried Veggies.

 

Step by Step Recipe of Chilli Paneer Dry –

Shallow Fry Paneer

1. Cut paneer into cubes and soak it in warm water for some time. This will help to soften the paneer.

2. Strain excess water completely and transfer it to a bowl.

 

Paneer Recipe

 

3. To paneer cubes, add rice flour, salt and pepper. Toss gently.

 

Indo Chinese Recipe

 

4. Heat oil, shallow fry paneer on a high flame till golden crisp or cook in minimum oil in a non-stick pan. Set aside.

 

Making Chilli Paneer –

1. While paneer is soaking, dice onion and capsicum and finely chop garlic and ginger. Cut green chilli and spring onions as well.

 

Starter Recipe

 

2. Heat oil in a pan, add ginger, garlic, green chilli and sesame seeds. Cook for half a min.

 

Chinese Starter

 

Chinese Recipe

 

3. Next, add onion and capsicum. Cook on a high flame for 2-3 mins.

 

Paneer Recipes Chinese

 

4. Add soya sauce, ketchup, vinegar, red chilli sauce, salt and pepper.

 

Chinese Recipe

 

5. Mix everything well.

 

Chilli Paneer

 

Chilli Paneer Dry

 

6. Finally add paneer and toss it well. Add salt and pepper.

 

Chilli Paneer Dry Recipe

 

7. Serve immediately while it is hot.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

 

You can also pin this recipe on Pinterest for later referral.

 

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Chilli Paneer Dry

This is a No Fry, No Maida, No Cornflour Chilli Paneer Dry recipe. This is a healthy-ish version of everyone's favourite Indo Chinese recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Fast Food, Starter
Cuisine: Indo Chinese
Servings: 3 People

Ingredients

  • 200 gms Paneer
  • 2 Tbsp Rice Flour
  • Salt & Pepper
  • 1 1/2 Tbsp Oil
  • 1 Tsp Garlic
  • 1 Tsp Ginger
  • 1 Tsp Green Chilli
  • 1 Tsp Sesame Seeds
  • 1 Cup Onion & Capsicum
  • 2 Tbsp Green Onion
  • 1 Tsp Soya Sauce
  • 1 Tsp Vinegar
  • 1 Tsp Red Chilli Sauce
  • 1 Tsp Tomato Ketchup
  • Salt & Pepper

Instructions

Shallow Fry Paneer

  • Cut paneer into cubes and soak it in warm water for some time. This will help to soften the paneer.
  • Strain excess water completely and transfer it to a bowl.
  • To paneer cubes, add rice flour, salt and pepper. Toss gently.
  • Heat oil, shallow fry paneer on a high flame till golden crisp or cook in minimum oil in non-stick pan. Set aside.

Making Chilli Paneer –

  • While paneer is soaking, dice onion and capsicum and finely chop garlic and ginger. Cut green chilli and spring onions as well.
  • Heat oil in a pan, add ginger, garlic, green chilli and sesame seeds. Cook for half a min.
  • Next, add onion and capsicum. Cook on a high flame for 2-3 mins.
  • Add soya sauce, ketchup, vinegar, red chilli sauce, salt and pepper.
  • Mix everything well.
  • Finally add paneer and toss it well.
  • Serve immediately while its hot.

Video

Notes

• Sesame oil is preferred as it adds a distinct flavour.
• Serve with vinegar and soya sauce on the side.
• You can add vegetables of your choice.
• Double deep-frying gives Manchurian crisp texture.
• Cook on a high flame to add a rustic nutty flavour.


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