I have been trying to get a solid recipe down for restaurant style chili paneer for quite some time now. I’ve tried this recipe with so many variations, trying to make some of the steps quicker or easier and this is the final version I’m sharing with you today- and I couldn’t be more excited!
This recipe might feel like a bit of a process so I’ve tried to break the steps down into manageable sections which should help you prep! I highly suggest getting all of the ingredients, chopping, measuring done and out of the way and then the rest of it should be quite easy!
Let’s also take a moment to talk about Sach Foods Paneer! It is USDA organic and delivered right to your door step! It’s delicious as is, thrown in the air fryer, in curries, or obviously in this chili paneer!
Hot to Prep Chili Paneer:
- Soak the red chilis and make the red chili paste first.
- Do All the Chopping. Cut the paneer, the onions & peppers, cilantro & scallion garnish, and get the garlic, ginger grated and set everything up.
- Make the sauce and set it aside and make the corn starch mixture
- Fry the Paneer
- Lastly make the gravy and serve!
My Favorite Asian Inspired Recipes to Serve with Chili Paneer:
Sauces Used in Chili Paneer:
I switched over to using “Dark Soy Sauce” versus the normal stuff you buy at grocery stores a long time ago because the depth of flavor is so much more prominent and it also adds a great color to dishes. Dark Soy sauce is also thicker than regular soy sauce so it makes for a better consistency when used in sauces.I also use Chili Garlic Sauce // Rice Vinegar !
I hope you all enjoy this recipe and as always, be sure to tag me on @thechutneylife so I can see all of your wonderful creations!! Happy Eating <3