Skip to Content

Restaurant-Style Chilli Paneer

Restaurant-Style Chilli Paneer

I was introduced to Indo-Chinese food in the late 90s when “fusion cooking” wasn’t a dirty phrase and British curry houses were no longer the only “Indian” option when eating out in the UK. Korma? What was that? Balti, Bhuna and Phall? I’d never heard of them. Growing up in a Gujarati household meant that I was accustomed to Bhaji nu Shaak (spinach cooked with garlic), Oroh (burnt aubergine curry), Guvar (cluster beans) and Bhinda ni Kadhi (okra in buttermilk soup). I’d nod and smile as my friends raved about the dishes they relished during their weekend visit to the local Indian restaurant and I had no idea what half of the dishes were. I felt like a fraud. Bombay Potatoes? Was that like the Bateta nu Shaak my mum made at home?

We rarely ate out at Indian restaurants in those days. The vegetarian options were limited to side dishes of random “mixed vegetables” swimming in generic curry sauces and quite frankly, homemade was better.

Restaurant-Style Chilli Paneer

As the millennium approached, more and more options bubbled up, beginning with areas populated with a high density of Indian residents. Leicester, Wembley and Southall were all on the radar and we visited often. It was in Leicester that I first read the words “Indo-Chinese fusion dishes” on a restaurant menu and this immediately grabbed my attention. I wanted to know more. A whole list of dishes to choose from and I made it my mission to try them all. Chilli Paneer, Gobi Manchurian, Hakka Noodles, Spring Rolls, Mixed Rice & Noodle Sizzler and even Szechuan Dosa were options. I ordered as much as I could manage and that was the day I fell in love with Chilli Paneer.

I later learned that Indo-Chinese food, also known as Desi Chinese was a cuisine developed by the Chinese community of Kolkata, West Bengal. It became a lifelong dream of mine to visit Kolkata’s Chinatown and enjoy Hakka-Indian food in its original birthplace. Just as my grandparents and thousands of other families brought Indian cuisine to East Africa and the British embraced Indian curry, this small community of Hakka settlers shared the gift of their ancestral cuisine with Kolkata. Little did they know that it would lead to the creation of a truly exquisite Indian-Chinese food culture that’s now internationally sought after. Food travels regardless of borders. This is pure comfort food which is why it’s such a treat when eating out. It’s spicy, garlicky, smoky and umami-rich with a liberal attitude towards rivers of soy sauce and the addition of MSG (ajinomoto) in most dishes. It’s not a style of cooking that shys away from battering and deep frying either. Green chilli, spring onions, ginger, garlic, tomato ketchup, soy sauce, chilli sauce, vinegar, turmeric, black pepper and sugar are all widely-used ingredients in Indo-Chinese dishes. A smoking hot cast iron wok is essential for the highly coveted wok hei caramelisation and aromas.

Restaurant-Style Chilli Paneer

Indo-Chinese food is all about taking an abundance of fresh veg, protein and Indian spices and pairing them with sticky, umami-rich cornflour-thickened sauces. These sauces are unlike anything you get in traditional Indian cooking. If you’re a fan of Singapore Noodles, Laksa and Nasi Goreng, it’s worth giving Indo-Chinese food go.

My Instagram family have recently made their love of Chilli Paneer very clear. After a poll, they voted Leicester restaurants Indigo, Chai Paani and Tangoe as the best places to eat the famous dish. Special mention for Sakonis which isn’t in Leicester (they have restaurants in Wembley and Hatch End) but still do a delicious Chilli Paneer. Luckily, I’ve tried them all (several times over) and did my best to recreate the best version in my kitchen at home. The criteria was as follows: The paneer needed to be juicy on the inside and crispy on the outside, the peppers needed some crunch, the sauce had to be loaded with garlic, no tomatoes, lots of green chillies, soy sauce-rich and slightly sweet. Well my friends, I think I may have nailed it but I’ll let you have the final say on that. If you’ve never tried Indo-Chinese food before, Chilli Paneer is one fusion dish worth trying.

Restaurant-Style Chilli Paneer

Restaurant-Style Chilli Paneer

Crispy paneer wok-fried in a light chilli and garlic sauce with lots of crunchy veg. A real Indo-Chinese crowd pleaser.
Prep Time: 30 minutes
Cook Time: 15 minutes
Course: Appetizer, Main Course
Cuisine: Chinese, Indian
Keyword: cheese, chilli, paneer, stir fry, vegetables, vegetarian
Servings: 4
Author: Sanjana


  • 450 g paneer cut into 2cm cubes
  • 2 tbsp cornflour
  • 1 tsp ground white pepper
  • 1/2 tsp salt
  • 3 peppers sliced into 3cm strips (I use red and green)
  • 10 spring onions sliced on the bias, some greens reserved for garnishing
  • 3 tbsp sunflower or rapeseed oil
  • 8 large cloves garlic crushed
  • 4 green chillies sliced on the bias
  • 3 tbsp lighy soy sauce if you want a darker colour, use dark soy sauce
  • 1 tsp sugar
  • 2 tbsp fresh coriander chopped
  • Shredded lettuce to serve


  • Mix together the cornflour, white pepper and salt. Coat the paneer in the cornflour mixture.
  • Heat the oil in a large wok and add the paneer. Fry until crispy and golden all over. Remove with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
  • In the remaining oil, add the garlic, chillies, 3/4 of the spring onions, peppers, soy sauce and sugar. Saute over a high heat for a minute and then add the paneer. Toss to combine.
  • Serve on a bed of shredded lettuce, garnished with the reserved spring onions and fresh coriander.
Share your remakes with me!Follow me on Instagram @Sanjana.Feasts and tag #SanjanaFeasts for a chance to be featured!

Pin it for later!

Restaurant-Style Chilli Paneer

Love Sanjana

← Previous
17 Christmas Gifts for the Indian Food Lover in Your Life
Double Coconut, Lime & Cardamom Cheesecake
Next →
Double Coconut, Lime & Cardamom Cheesecake
Recipe Rating


Sunday 11th of April 2021

Can you please say what kind of green chilies to use? There are so many, and since it looks like a vital part of this dish, it would help to know. Thanks!


Sunday 11th of April 2021

I use the Indian green finger chillies

Pixie Hair Style- Is It Right For You?

Wednesday 13th of January 2021

Aw, this was an extremely good post. Spending some time and actual effort to make a great article… but what can I say… I hesitate a whole lot and don't manage to get anything done.

Saturday 26th of December 2020

Pⅼazce salmon, ѕkin side down, on grill.


Thursday 23rd of January 2020

I could not resist commenting. Exceptionally well written!

mobile legend cheat

Thursday 9th of January 2020

each time i used to read smaller articles that also clear their motive, and that is also happening with this piece of writing which I am reading at this time.