Chilli Paneer Gravy | How to make Chilli Paneer Gravy recipe | Homemade Chilli Paneer

20 mins Main Course

Chilli Paneer Gravy | How to make Chilli Paneer Gravy recipe | Homemade Chilli Paneer- Chilli Paneer Gravy is a thick and tasty accompaniment for Fried Rice. It is famous in restaurants but also popular as street food. I have used some sauces in this recipe that are available readymade. Chilli Paneer Gravy recipe is done in a mere 10 minutes.

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• Make a thin coating on Paneer with water.

• Take the coated Paneer and fry in Oil until the cubes turn light golden shade. If they are fried too much, they become hard even after adding them to the sauce.

• I have used Maida and Corn Flour in the coating. People ask me why I cannot use Rice Flour for the layer but if we use Rice Flour the Paneer cubes become stiff and do not absorb the sauces. That is why it is better to use Maida and Corn Flour.

• Chinese Chilli paste or Schezwan Sauce should be used for this recipe. I have given Schezwan Sauce recipe before.

• Please do not use Mirchi instead of Sauces.

• If the Onions and Capsicums are sliced into long strings and flamed on a high flame, the recipe gets a smoky flavour.

• The Spring Onions should be used both as 1 inch long strings and chopped for better taste.

• I have used Aromatic Powder in this recipe as a substitute for Ajinomoto, and it is available online. In case it is not available, forget it. Or, if you like the taste, use Ajinomoto.

• I have also used a couple of pinches of sugar. It balances the flavours nicely.

• You can use Tofu instead of Paneer.

Chilli Paneer Gravy | How to make Chilli Paneer Gravy recipe | Homemade Chilli Paneer - Recipe Video

Chilli Paneer Gravy | How to make Chilli Paneer Gravy recipe | Homemade Chilli Paneer

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Total Time 20 mins
  • Servings 4


  • For coating the Paneer
  • 1 tsp Maida
  • 1.5 tsp Corn Flour
  • 1/4 tsp Pepper Powder
  • 2 tsp Water
  • 200 gms Paneer
  • Oil – To fry
  • For Gravy
  • 2 tbsps Oil
  • 1 tbsp Chopped Green Chillies
  • 4 Green Chilli pieces
  • 1.5 tsp Chopped Garlic
  • 1 tsp Chopped Ginger
  • 2 tbsp Onion chopped thin
  • Small Onions
  • 2 tbsps Spring Onions Chopped
  • 10-15 One-inch strings of Spring Onions
  • 10-15 Capsicum Cubes
  • Salt
  • 1 tsp Dark Soya Sauce
  • 1.5 tsp Green Chilli Sauce
  • 1.5 tsp Chilli Paste/Schezwan Paste
  • 1 tsp Tomato Sauce
  • 1 tsp White Pepper Powder
  • 1/2 tsp Pepper Powder
  • 1 tsp Aromatic Powder
  • 300 ml Water
  • 1 tbsp Corn Flour
  • Sugar Two pinches


  1. Add Maida, Corn Flour, Salt and Pepper Powder and mix well. Add Paneer cubes and coat them well with a spoon.
  2. Add some water and mix with a spoon or rotate the vessel until the flour sticks to the Cubes.
  3. Fry Paneer cubes on medium flame until they turn light golden and the flour coating turns crisp. Set aside.
  4. Heat oil in a pan and add Ginger Garlic paste, Green Chillies and Onion and fry until the onions turn soft.
  5. Now add Onions, Capsicum strings, Green Chilli pieces and cook on high flame for 2-3 minutes.
  6. Then add the remaining sauces, powders and fry on high flame until the Oil separates.
  7. When the oil separates, add 300 ml water and boil it on high flame. After 2-3 minutes, add Paneer pieces and let cook for 2 minutes.
  8. In the simmering Gravy, add 1 tbsp of Corn Flour mixed in 3 tbsps of water and let it boil for 2 minutes on high flame until it turns thick.
  9. When the Gravy is thick, add the inch-long Spring Onion pieces and let boil for another minute. Then sprinkle the chopped Spring Onions and remove from the fire and serve.

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