top of page




1.5 cups Paneer approximately 180 to 200 grams, 1/2 tsp Sugar, 1/2 tsp Kashmiri Red Chili powders sauce for seasoning, 3/4 tbsp Shyam's Soya Sauce, 1/2 tbsp Shyam's Green Chilli Sauce adjust to suit your taste,1/2 - 1 tsp Shyam's Non-Fruit Vinegar, 3.5 tbsp Shyam's Cornflour, 2 pinches of Pepper Powder ,Oil as needed,1 tbsp chopped Garlic, 2 tbsp chopped Spring Onions Greens, 2 tbsp chopped Spring Onion Whites,1/2 cup sliced Capsicum / Bell Pepper,1 medium Onion cubed,1 to 2 Green Chilies slit and deseeded.


  • Make red chili paste by mixing red chili powder, sugar and little water. Set this aside. Make a thick batter of cornflour, pepper, salt using little water.

  • Add paneer to the batter and deep fry or shallor fry.

  • Retain little oil in the pan, fry garlic.

  • Fry veggies until partially cooked. Add sauces, vinegar and red chili paste.

  • Add 2.5 tbsp. water to the pan. If using corn flour, add that to a bowl and mix with 2.5 tbsp water. Stir well.

  • Pour flour mixture to the pan. cook till the sauce thickens.

  • Add 1 tsp corn flour, pinch of salt, to half cup water to a bowl. Stir well and make a lump free liquid. Taste this, it must be slightly salty. You can also add a tsp or more tomato ketchup.  Stir well. The mixture comes to a boil and thickens, then add paneer and spring onion greens and saute. Adjust more or less water, corn flour, salt as needed to get make more gravy.​

  • Serve paneer chilli hot as a starter.

bottom of page