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    Chili Garlic (Homemade) Paneer

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    Spicy, tangy, and irresistibly garlicky — Chili Garlic Paneer is a delicious Indo-Chinese fusion dish where crispy paneer cubes are tossed in a bold, glossy chili-garlic sauce. Perfect as a starter, snack, or even a side dish with fried rice or noodles.

    Origin Chili Garlic (Homemade) Paneer

    A popular item on Indian-Chinese restaurant menus, this dish brings together the comforting creaminess of Indian paneer and the bold, umami-packed flavors of Chinese-style chili and garlic sauces.

    What I Love About This Recipe

    It’s quick to prepare and packed with punchy flavor. The paneer stays soft inside with a lightly crisp coating, and the sauce clings to every bite in the most satisfying way.

    Also Read : Cherry Tomato Pasta Sauce

    Chili Garlic (Homemade) Paneer
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    Chili Garlic (Homemade) Paneer

    Recipe by RecipeWikki
    Course: Recipes
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    340

    kcal

    Ingredients

    • 250 g paneer, cut into cubes

    • 2 tbsp cornstarch

    • 1 tbsp all-purpose flour

    • Salt and pepper, to taste

    • 1 –2 tbsp oil, for pan-frying

    • 1 tbsp oil

    • 1 tbsp garlic, finely chopped

    • 1 tsp ginger, finely chopped

    • 2 –3 dried red chilies (optional)

    • 2 tbsp red chili sauce (like Schezwan or hot garlic sauce)

    • 1 tbsp soy sauce

    • 1 tbsp tomato ketchup

    • 1/2 tsp vinegar

    • 1 tsp sugar

    • Salt, to taste

    • 1/4 cup water

    • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

    • Spring onions, chopped (for garnish)

    Directions

    • Toss paneer cubes with cornstarch, flour, salt, and pepper until evenly coated. Heat oil in a pan and shallow-fry the paneer until golden brown and crisp on all sides. Remove and set aside on a plate.
    • In the same pan, heat 1 tablespoon of oil. Add chopped garlic, ginger, and dried red chilies (if using). Sauté for about 30 seconds until aromatic.
    • Add red chili sauce, soy sauce, tomato ketchup, vinegar, sugar, and a pinch of salt. Stir everything together and pour in ¼ cup of water. Bring the mixture to a gentle simmer.
    • Add the cornstarch slurry and stir until the sauce thickens and turns glossy.
    • Add the fried paneer cubes back to the pan and toss gently until well coated in the sauce.
    • Garnish with chopped spring onions and serve hot.

    Notes

    • Adjust the heat by changing the amount or type of chili sauce.
    • Make it dry or semi-gravy based on how much sauce you let reduce.
    • For extra texture, add stir-fried bell peppers or onions.

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