By Akshara
June 26, 2026
This spectacular Indo-Chinese restaurant staple achieves the ultimate balance of textures, matching crisp-fried paneer cubes with a glossy, intensely savoury glaze. The trick to a flawless dry chilli paneer lies in wok-tossing the batter-coated cheese over high heat alongside sharp spring onions, pungent garlic, and crunchy bell peppers. Bound together by a perfectly calibrated mix of dark soy and fiery green chilli sauce, it delivers that signature smoky aroma and addictive kick that elevates any starter platter.
200g paneer (cottage cheese), cut into uniform cubes  2 tbsp cornflour and 1 tbsp plain flour (for the batter)  1 medium green capsicum and 1 onion, cut into square petals  1 tbsp finely minced garlic and 1 tsp ginger  1 tbsp dark soy sauce, 1 tbsp green chilli sauce, and 1 tsp vinegar  2 tbsp oil for stir-frying and sliced spring greens for garnish
Whisk the cornflour, plain flour, a pinch of salt, and a splash of water into a thick, smooth batter.
Coat the paneer cubes evenly, and shallow fry in a hot pan until crisp and light golden before draining.
Heat a tablespoon of oil in a wide wok over high heat, toss in the minced garlic and ginger, and sauté rapidly for 30 seconds until intensely aromatic without letting them brown.
Tip the capsicum petals and onion squares into the smoking hot wok, stir-frying continuously for 2 minutes so they absorb the heat while retaining a sharp, structural crunch.
Pour the dark soy sauce, green chilli sauce, and vinegar directly into the pan, slide the crisp fried paneer cubes back in, and toss vigorously for 1 minute until the sauce glazes the surfaces perfectly before garnishing with spring greens.