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Chilli Paneer Dry: Indo-Chinese Appetizer or Main Dish

Chilli paneer dry is a dry variant of the popular gravy dish.

Chilli paneer dry is a dry variant of the popular gravy dish.

Chilli paneer dry is a variant of the popular chilli paneer gravy dish prepared with Indian cottage cheese and bell peppers.

It is an Indo-Chinese appetizer that can also be served as a main dish or a side dish.

This recipe is very simple to prepare and extremely aromatic and delicious. Try it and share your feedback.

Cook Time

Prep timeCook timeReady inYields

10 min

35 min

45 min

2 servings


For frying the paneer:

  • oil, as needed
  • 100 grams paneer (cottage cheese)

For the arrowroot slurry:

  • 3 tbsp. arrowroot powder
  • water, as needed

Other ingredients:

  • 1 tbsp soya sauce
  • 5 to 6 onions, chopped and segments separated
  • 4 capsicums, chopped
  • 1 tbsp garlic paste
  • 3 to 4 green chillies, sliced in two
  • 1 tsp coriander powder
  • 3/4 tsp salt
  • red chilli powder, to taste


  1. In a kadahi, heat the oil for frying. In a separate vessel, combine the red chilli powder, salt and arrowroot powder. Mix well.
  2. Once the oil is hot, dip the paneer cubes in the arrowroot mixture. Fry the coated pieces till light brown.
  3. Fry the onions and then the capsicum, but keep them half-cooked and crunchy.
  4. Remove the oil from the kadahi as well as the excess oil from the fried veggies. Add 1 teaspoon of new oil to the kadahi. Keep on medium heat. When hot add the garlic paste, green chillies, dhania powder, salt, and a little red chilli powder. Stir-fry till the garlic is roasted.
  5. Add the fried capsicum, paneer and onions. Then add the soya sauce. Stir well and check for salt (add more if needed).
  6. Stir-cook for 2 to 3 minutes; then transfer to a serving bowl when done.
  7. Serve as a starter, snack or as a main or side dish with roti.

© 2022 Rajan Singh Jolly