Indo Chinese is not only famous but darn delicious. And I for one need to eat some for a change maybe every second week.
I mean most people I know would love to eat Chinese and our Indo Chinese has certainly evolved. But the street style/restaurant style chilli paneer can never be beaten.
I avoid eating out as much I can so nailing this recipe perfectly was important to me. Ingredients are simple. And it’s just so basic but still take some simple steps to follow to make it exactly like a restaurant but at home.
So I shared my tips and tricks to the perfect fried rice and this is an extension to that post.
Together both recipes are bomb. And bonus points to it as I can pack a variety of vegetables and a variety of color to both.
My chilli paneer recipe is kid friendly, perfect to take for a pot luck or making a quick lunch.
So let’s begin.
Directions to make Restaurant Style Chilli Paneer-
150 gm Paneer
1 Cup capsicum cut in squares
1/2 cup onion cut in squares or big chunks
2 tsp finely chopped garlic
1 tsp finely chopped ginger(or grated)
Salt & Pepper as per taste
2 tbsp dark soy sauce
1/4 cup red chilli sauce
1 tsp vinegar
2-4 tbsp ketchup
5-6 tbsp oil
2 tbsp corn flour
2-3 tbsp spring onion greens
In a non stick pan heat half the oil.
Cook the paneer cubes until crispy and golden on all sides. Keep aside.
In the same pan add more oil if needed and start by adding ginger and garlic.
Fry that for about 20 sec until they are fragrant.
Now add the onions and capsicum. Saute them quickly and add all the sauces.
Lastly add salt and pepper as per taste.
Add 1 cup water mixed with 2 tbsp cornflour.
Pout this over the paneer and mix. If needed add water to adjust the consistency of the chilli paneer.
Homemade chilli paneer is ready. Garnish with spring onion greens.
Enjoy with fried rice for a yummy meal.
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