Chili Garlic (Homemade) Paneer
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
Course: Recipes4
servings30
minutes40
minutes340
kcalIngredients
250g 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
½ tsp vinegar
1 tsp sugar
Salt, to taste
¼ 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.
