Paneer Chilli Dry | Indo Chinese Starter / Main Course Recipe By Ruchi Bharani

Paneer Chilli Dry | Indo Chinese Starter / Main Course Recipe By Ruchi Bharani

Learn how to make Paneer Chilli Dry and enjoy this delectable Indo-Chinese dish at home.

Paneer Chilli is a widely available and one of the few common recipes that we usually find. Chef Ruchi Bharani teaches you how to make simple and easy to make quick Chilli Paneer recipe.


2 tbsp Cornflour
2 tbsp plain Flour
1 tbsp Oil
1 tbsp Garlic (chopped)
1 tbsp Ginger (chopped)
4 Green Chillies (cross cut)
1 Capsicum (cross cut)
2 tbsp Tomato Ketchup
1 tbsp Green Chilli Sauce
2 tbsp Soya Sauce
Spring Onion Leaves (chopped)


– Add cornflour, plain flour, salt, water and mix well to make a smooth pouring consistency batter
– Dip the paneer in the batter, coat them well and deep fry them
– Heat some oil in a pan, add garlic, ginger, green chillies, capsicum to it and saute them and stir fry
– Add tomato ketchup, green chilli sauce, soya sauce to the vegetables and mix them well
– Add water and let it boil for about 2 mins
– Add salt, fried paneer pieces to it and cook it for another 2 mins
– At the end add some spring onions leaves and mix well.

Director: Neha Sarkar
Camera: Jay Nayak, Kawaldeep Singh Jangwal
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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