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Indo-chinese Chilli Paneer, An Amazing Mix From The Saffron Kitchen

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You’ve tasted Chinese food. You’ve tasted Indian food BUT have you tried Indo-chinese cuisine yet? If you haven’t, prepare to be mind-blown by this marriage of two delectable cuisines – Chinese food with Indian spices. WIN. Growing up, one of my favorite dishes at restaurants was the Chili Paneer (most popular paneer dish). Paneer is the most common cheese used to cook several savory Indian dishes. It almost has the texture of firm tofu but also comes in crumbled form.

There’s several ways you can serve this dish. You can serve it as a hot entrée on a bed of rice during cold, wintery days. Alternatively, serve it cold and top it on a refreshing bed of mixed greens or crispy romaine and your tummy will thank you 😉

As you prepare this dish, adjust the spice levels as per taste. For the chili sauce, you can use Sriracha instead. As with any of my recipes, I always encourage readers to play with flavors and modify as per their liking.

WORD OF CAUTION: You may be tempted to eat it all by yourself and not share so brace yourself and remember, sharing is caring 😉

Bon Appétit!

Kim Panchal, The Saffron Kitchen

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Chilli Paneer


  • 300 grams paneer (cubed)
  • 1 large onion (cubed)
  • 1 large bell pepper (cubed)
  • 1 clove of garlic (crushed)
  • 1/4 in. ginger (finely chopped)
  • 4 tbsp soy sauce
  • 2 green onions (finely chopped)
  • 1 green chili (Sliced)
  • 2 tbsp. Ketchup
  •  1 tbsp. Chili sauce
  • 1 tbsp. Vinegar
  • 1 tsp. sugar
  • 3 tbsp. corn flour
  • 1/2 cup water
  •  1 tsp. black pepper


  • Heat the oil in a shallow pan on medium-high heat.
  • In a medium bowl, mix the corn flour, water and black pepper until it forms a smooth paste. Toss the paneer cubes in the paste and coat well. Let it sit for at least an hour.
  • Add paneer cubes to the oil and pan-fry until both sides are lightly browned.
  • Remove paneer from heat and add garlic and ginger to the remaining oil in the pan (add a tbsp. if there isn’t any). Saute for a minute.
  • Add about two-thirds of the green onions Add the ketchup, chili sauce and vinegar and stir for about a minute.
  • Toss the bell peppers and onions and green chili and cook them for about a minute (you don’t want them over cooked).
  • Toss in the pan-fried paneer and let it soak in the mixture for a few minutes.
  • Remove from heat, garnish with remaining green onions and serve.

kimiThis recipe from Kimmi is a result of a fascinating mix of cuisines and backgrounds. She was born and raised in Nairobi, Kenya – as her parents had move there from India. The United States has been home to her for over 13 years. She lives with her  husband and a ‘not-so-little’ puppy called Simba. You can find out more about her and her recipes at her website – The Saffron Kitchen.

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