By Rajlakshmi
April 22, 2026
What’s different between the restaurant version and the homemade version, you ask? It’s that pinch of fried rice masala you add to your chilli paneer.
200 grams of paneer 1 tablespoon of garlic-ginger paste 2 chopped chillis 1 chopped capsicum 1 chopped onion 1 tablespoon of ketchup 1 tablespoon of soy sauce 1 tablespoon of green chilli sauce 1 tablespoon of hot sauce 1 tablespoon of cornstarch 1 tablespoon of fried rice masala Oil, for sauté
Pour oil into a pan, and allow it to heat on medium flame. Add ginger-garlic paste. Mix until slightly brown.
Add onions, capsicum and chopped chillis. Mix until the veggies are brown.
Now, cut the paneer into cubes. Add cubes to the pan. Add fried rice masala. Mix properly so that everything is coated with the masala.
Add ketchup, soy sauce, green chilli sauce and hot sauce. Mix properly so that everything is nicely coated.
Now, in a bowl, mix cornstarch with water. Add this slurry slowly to the pan.
Adjust the quantity of water that you add, depending on how thick or thin you want the gravy to be.
Turn off the heat. Serve chilli paneer with rice or noodles.