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Indo-Chinese Chilli Paneer (Dry)

Indo-Chinese Chilli Paneer (Dry)

4.8 from 5 reviews
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Cuisine Indo-Chinese


  • 1 14 ounce block of paneer, cut into cubes
  • 1 tablespoon oil of choice
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • ½ serrano pepper minced
  • ½ cup onion masala
  • 1 onion chopped into large pieces
  • 1 green bell pepper chopped into large pieces
  • 2 tablespoons gluten-free tamari or soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper



  • Cut the paneer into cubes and place them on a paper towel lined plate to dry (you don’t want it to be wet or it will splatter in oil).
  • Heat oil in a pan and add the paneer cubes in a single layer. Shallow fry them on all sides until golden brown, adding more oil if needed (I find it easiest to do this in a non-stick pan. If using stainless you will need more oil).
  • Remove the paneer onto a plate and set aside.
  • Add garlic, ginger and serrano pepper, stir, then add the remaining ingredients and cook until the bell peppers are tender.
  • Add the paneer back to the pan and mix well.
  • Add the toasted sesame oil and garnish with scallions. 


You can add cayenne or red pepper flakes to make this spicy.
This recipe is part of my onion masala series.
Some Costco stores sell Paneer (Gopi brand) for a great price - that's normally where I buy mine though you can easily find paneer at your local Indian grocery store. 
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