Easy Instant Chilli Paneer Using Ching’s Secret Masala
Image Credit: Deevi's Kitchen/facebook

The origin of Chilli Paneer is attributed to an Indian chef Nelson Wang. He is of Chinese origin and the founder of the iconic China Garden in Mumbai’s Kemps’ Corner. He was the first to use the Indian ingredient paneer and mix it with soy sauce, cornstarch, onions and capsicums

Instant Chilli Paneer Gravy

Chilli Paneer Gravy is served along with a main course of noodles or rice. In case you prefer the Chilli Paneer Dry version, then remember to have it as an appetiser and do not add water to the dish. It remains succulent enough with the juices of the vegetables. This recipe of Chilli Paneer does not include refined flour or cornflour for coating the Paneer to make it crispy. 

Indian Chinese, or Indo Chinese cuisine or Sino Indian cuisine is a distinctive culinary cuisine which takes its inspiration from Chinese food, but converts the taste to suit the Indian palate by making it spicier using Indian ingredients like green chillies, ginger, onions, capsicum. The versatility of the ingredients has meant that the Indo-Chinese dishes were suited to the largely vegetarian Indian population. These are also Indian vegetarian dishes whereas the Chinese dishes contain a lot of meat. Some even claim that the Chinese cuisine in India (made in the Indian style) is the country’s top favourite cuisine. 

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 2 


  • 200 gms – Paneer (approx. 1 inch cubed pieces) 
  • 1 – Packet of Ching’s Secret Paneer Chilli Masala
  • 2 cups (300 ml) – Water 
  • 2 tbsp - Oil
  • 1 – Green Capsicum (Diced) 
  • 1 – Medium Onion (Petals) 
  • 1 – 2 - Green Chillies (cut length wise)
  • 2 tbsp – Spring Onion white (finely chopped)
  • 2 tbsp – Spring Onion greens (finely chopped for garnishing)
  • 1 – Bell Pepper Red 


  • In a bowl, take  2 cups of water and mix the pre-prepared Chings Secret Paneer Chilli masala and mix it well, leaving no lumps at all. Set aside 
  • Take a deep wok, pour the oil and put in the paneer cubes and shallow fry on medium to high flame. Do not start turning them immediately. Flip only after they are holding their shape 
  • In the same wok add green chilli, onion and capsicum, bell pepper, spring onion whites and crisp stir fry for about 3 minutes, till Paneer turns golden brown
  • The veggies have to remain crunchy
  • Add the Ching’s Secret Paneer Chilli Masala water to the veggie mix and let it come to a boil 
  • Let the gravy thicken and as it thickens it changes colour. It is ready to serve in the main course with rice or noodles

Chilli Paneer has a mix of carbs, protein as well as a high quantity of Sodium. Paneer is great source of several vitamins, calcium and minerals and its easy to digest.