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Chili Paneer

Rated as 5 out of 5 Stars

"My husband loves this recipe. It never goes wrong!"
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30 m servings 302
Original recipe yields 3 servings


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  1. Place paneer in a bowl and add enough cornstarch to coat; mix well.
  2. Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
  3. Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
  4. Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.


  • Cook's Note:
  • Use tofu instead of paneer (cottage cheese) and go vegan!
  • You can make a thick batter of cornstarch using water and then coat paneer pieces with it, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 302 calories; 8.8 34.6 22.5 22 2088 Full nutrition

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One of our favorite restaurant dishes! I was so happy to stumble on this recipe. Also pleased that it came out as good as any we've at at our favorite Indian places. Definitely going in the r...