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Chilli Paneer Dry
Make Chilli Paneer Dry, a popular Indo-Chinese recipe, with proper tags, ingredients, timing and step-by-step cooking guidance.
Total
40 mins
Prep
20 mins
Cook
20 mins
Skill
Intermediate
From the kitchen
About Chilli Paneer Dry
Chilli Paneer Dry Recipe
Chilli Paneer Dry is a famous Indo-Chinese starter-main with crisp paneer cubes tossed in chilli-soy sauce, capsicum and spring onion.
Chilli Paneer Dry is written for real home kitchens with Capsicum (shimla mirch), Paneer, Light Soy Sauce, and Sunflower Oil. Follow the steps in order, keep the timing practical and adjust seasoning at the end for a balanced result.
Why this recipe works
- Coat paneer lightly so it stays crisp but not heavy.
- Reduce the sauce until it clings to paneer.
- Keep capsicum slightly crunchy.
Serving idea
Serve hot in the familiar restaurant or street-food style with spring onion, chilli sauce, fried rice, noodles or a matching Indo-Chinese gravy depending on the dish.
Prep your counter
Ingredients
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Method
Prepare the main ingredient
Coat and cook
Build the sauce
Toss or simmer
Finish
Know your plate
Nutrition values
Estimated energy
For 1 serving, based on measured ingredients.
Protein
66.6 g
Fiber
9.1 g
Macro breakdown
Bars provide a simple visual reference against general daily values.
1284kcal
Energy
66.6g
Protein
89.4g
Carbs
73.9g
Total fat
9.1g
Fiber
Vitamins
Minerals
Calculated from measured ingredients for 1 serving.
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