This delicious Chilli Paneer is a copycat of the Sakoni restaurant version. Chilli Paneer is a popular Indo-Chinese dish made with paneer cubes, green bell pepper and fresh chillies with a soy sauce gravy. It’s a flavourful dish that’s perfect as an appetizer, side or main.
There are many versions of chilli paneer such as a dry version or with a gravy. Some recipes follow a more chilli sauce base (more Indian) and some are more soy sauce based for a Chinese style chilli paneer.
Since I first tried Paneer Chilli in an Indian restaurant in London called Sakoni, I’ve been striving to perfect my version! This recipe is a copycat of the Sakoni’s version.
I have incorporated this paneer recipe into in this fusion recipe Instant Pot Bao Buns 3 ways recipe.
I took inspiration from this chilli paneer to make chilli paneer noodles .
Chili Paneer Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Paneer – you can use either homemade or shop bought here. The paneer should be soft.
Green Chillies – you will need plenty of fresh green chillies for this dry chilli paneer as they provide the majority of the spicy flavour. You won’t require any red chilli powder for this recipe.
Garlic and Ginger paste – this recipe requires a generous helping of garlic and ginger.
Capsicum – we have used green peppers only and a small amount as we don’t want the peppers to sweeten the chilli paneer.
Soy sauce – use a mix of light and dark soy sauce.
Chilli sauce – you only need a small amount of chili sauce, as we don’t want the chilli paneer to gain a tangy or sweet taste.
Corn starch – to give the paneer a crispy texture and to create a slurry. I am not using purpose flour, if you wish you can.
Oil – we use olive oil to shallow fry the paneer and toasted sesame oil to cook the sauce. The sesame seed oil gives a more Chinese cuisine flavour to this restaurant style chilli paneer recipe.
Spring onions – slice the spring onions to garnish.
Lettuce – this version tastes amazing served on a bed of lettuce.
How to make Sakoni Chilli Paneer Dry
Full printable recipe in recipe card below.
Make sure all the ingredients are pre-prepared on the worktop as this recipe requires you to work quickly. First, cut paneer into bite-size small cubes.
In a mixing bowl, toss it some of the soy sauce and cornflour.
Shallow fry coated paneer in a pan using some oil until golden brown and you achieve crispy paneer. This is an alternative to deep frying.
Remove the paneer pieces from the pan and set it aside.
In the same pan heat sesame oil on medium-high heat.
Tip minced ginger-garlic into the hot oil, but do not allow it to brown.
Add the cut green pepper and green chillies and sauté on high flame.
Add remaining soy and red chilli sauce and black pepper powder.
Prepare a cornstarch slurry in a small bowl and mix in. Mix well.
Tip in the fried paneer cubes.
Add chopped spring onion, mix and turn the heat off.
Serve it with fresh lettuce salad leaves.
Air Fryer Chilli Paneer
You can also air fryer the paneer cubes instead of pan frying.
Cut the paneer and coat just as in the recipe above but add oil also.
Place the coated paneer in the air fryer basket.
Air Fry for around 5-7 minutes at 200 C or 400 F or until golden brown and crispy.
Continue the recipe as stated above.
Pro Tips & Recipe Notes
If your chillies are spicy, use less. Try to buy chillies that are not as spicy so you can add the amount required for this recipe.
This is quite a spicy recipe, particularly as it follows the Sakoni flavours. You can use sweet chilli sauce or ketchup instead of chilli sauce but note that it will change the original flavour.
For a gravy version of this same recipe, you can add more corn flour slurry to make the spicy sauce. Note that it will not be sakoni style anymore!
You do not want to soften the ingredients too much but retain their crunch.
Serving Suggestions
Sakoni style chilli paneer is best served on a bed of lettuce. You can have it as an indo chinese appetizer, as main course or alongside some other vegetarian food.
You could try it with boiled jasmine rice or plain noodles too.
If guests are coming over, you might like these Maru Bhajia (Crispy Potato Bhajia), Masala Chips and Mogo Chips . Maybe even some Bhel Puri !
Keep a glass of sweet lassi on the side.
Storage
Store leftover chilli paneer in an airtight container in the fridge and consume within 2-3 days.
I do not recommend freezing the recipe or else the vegetables and paneer will loose their texture.
More Indo-Chinese Recipes
Air fryer Gobi Manchurian
Masala Mogo
Schezwan Fried Rice
Hakka Noodles
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Chilli Paneer Dry
Ingredients
- 500 grams paneer cubes -Indian cottage cheese
- 1 large capsicum chopped
- 15 green chillies slit
- 3 spring onions chopped
- 1 tablespoon ginger paste
- 2 tablespoon garlic paste
- salt
- 2 tablespoon corn flour corn starch
- 1 tablespoon corn flour mix with 2 tbsp cold water for slurry
- 3 tablespoon soy sauce dark
- 2 tablespoon soy sauce light
- 1 tbsp chilli sauce red (I used maggi Indian masala chilli sauce)
- ½ teaspoon black pepper
- 2 tablespoon oil for shallow frying
- 3 tablespoon sesame oil
Instructions
- Marinate the 500 grams paneer with 2 tablespoon soy sauce sprinkle 2 tablespoon corn flour for coating so paneer doesn’t stick to the pan.
- Leave it for about 1/2 hour to marinate – optional
- In a non-stick pan add 2 tablespoon oil , when it is hot fry the paneer until it browns.
- Take out the paneer, add 3 tablespoon sesame oil in the same pan.
- Add 1 tablespoon ginger paste and 2 tablespoon garlic paste , sauté and add 15 green chillies and 1 large capsicum let it cook just a few seconds.
- Add salt 3 tablespoon soy sauce , 1 tbsp chilli sauce and 1/2 teaspoon black pepper now add fried paneer.
- Mix it well and add the 1 tablespoon corn flour and mix it once more.
- Garnish with shredded lettuce and 3 spring onions .
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted in January 2010 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
Chilli Paneer Dry
Ingredients
- 500 grams paneer cubes -Indian cottage cheese
- 1 large capsicum chopped
- 15 green chillies slit
- 3 spring onions chopped
- 1 tablespoon ginger paste
- 2 tablespoon garlic paste
- salt
- 2 tablespoon corn flour corn starch
- 1 tablespoon corn flour mix with 2 tbsp cold water for slurry
- 3 tablespoon soy sauce dark
- 2 tablespoon soy sauce light
- 1 tbsp chilli sauce red (I used maggi Indian masala chilli sauce)
- ½ teaspoon black pepper
- 2 tablespoon oil for shallow frying
- 3 tablespoon sesame oil
Instructions
- Marinate the 500 grams paneer with 2 tablespoon soy sauce sprinkle 2 tablespoon corn flour for coating so paneer doesn’t stick to the pan.
- Leave it for about 1/2 hour to marinate – optional
- In a non-stick pan add 2 tablespoon oil , when it is hot fry the paneer until it browns.
- Take out the paneer, add 3 tablespoon sesame oil in the same pan.
- Add 1 tablespoon ginger paste and 2 tablespoon garlic paste , sauté and add 15 green chillies and 1 large capsicum let it cook just a few seconds.
- Add salt 3 tablespoon soy sauce , 1 tbsp chilli sauce and 1/2 teaspoon black pepper now add fried paneer.
- Mix it well and add the 1 tablespoon corn flour and mix it once more.
- Garnish with shredded lettuce and 3 spring onions .
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Gujarati Sambharo stir-fry is made with cabbage and carrots. This Indian Cabbage Salad has a characteristic crunch and tangy flavour which accompanies dishes so well! It’s ready in minutes and is so delicious!
Serve as part of a Gujarati Thali .
- Why you will like this recipe
- Cabbage Sambharo Ingredients
- How to make Kobi no Sambharo
- Pro Tips
- Serving Suggestion
- Storage
- Other Cabbage Recipes
Sambharo is a Gujarati dish that serves as an accompaniment to various meals. It typically consists of finely shredded or julienned vegetables, such as cabbage, carrots, and bell peppers, which are quickly stir-fried with mustard seeds, green chilies, curry leaves.
The quick cooking process helps retain the vegetables’ crunchiness, providing a delightful texture to the dish.
Sambharo is known for its vibrant and tangy taste, making it a refreshing side dish that complements the main course.
There are many different types of sambharo that can be served such as carrot sambharo and papaya sambharo (made with raw papaya).
Papaya sambharo is usually enjoyed with fafda and other gujarati snacks. You can grate daikon radish and pair it with carrot to make a warm daikon carrot salad .
This version with cabbage is also called kobij no sambharo or Indian warm cabbage salad.
Alternatively, use red cabbage to make Indian Red Cabbage Stir-Fry .
Why you will like this recipe
Easy and quick recipe
Made with basic ingredients that are inexpensive
Vegan , gluten-free and nutritious
Cabbage Sambharo Ingredients
Cabbage (kobi) – you need white cabbage for this recipe.
Carrots
Green chilies (marcha) – adjust based on the heat level of the chillies
Green peppers
Mustard seeds (rai)
Turmeric powder (haldi) and asafoetida (hing)
Curry leaves
Oil
Sugar – typical to gujarati cooking, a bit of sugar adds adds sweet to balance the tartness of the lemon juice
Lemon juice
Salt to taste
Optional
Carrots – cut into strips.
Fenugreek Seeds (Methi Dana)
How to make Kobi no Sambharo
Heat oil in a pan or kadai and once hot, add the mustard seeds, (fenugreek seeds if using) hing and curry leaves.
As the mustard seeds splutter and pop, tip in the cabbage, green bell pepper and slit green chillies. If using carrots add before adding any vegetables and cook 2 minutes.
Switch to a high heat and quickly mix all the ingredients together.
Add turmeric and salt.
Tip in sugar (if using) and lemon juice. Mix well.
Optionally garnish with chopped coriander.
Pro Tips
Do nut cut the cabbage too thin.
Drain extra moisture from the vegetables before using it.
Cook on high heat to retain crunch
Do not cook cover with lid else the cabbage becomes soggy.
If you’re using grated carrots, add along with other vegetables.
Serving Suggestion
Sambharo is a side for many gujarati dinner recipes such as Mag nu Saak , Gujarati Chana Dal and Dal Makhni .
Make it a complete meal with aloo shimla mirch ki sabji , roti , rice and gujarati dal .
Other sides such as garlic chutney (gujarati lasan ni chutney) go great.
My dad enjoys with a dollop of yogurt.
Storage
Store leftover sambharo in an airtight container and keep in the fridge for 3-4 days. Reheat in the microwave or in a pan before serving.
Other Cabbage Recipes
Cabbage Paratha
Kobi Bateta Nu Saak
Cabbage Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Sambharo (Indian Cabbage Salad)
Equipment
- 1 Kadai or Wok
- 1 Spatula
- 1 Sharp knife
- 1 Chopping board
Ingredients
- 1 cup cabbage finely sliced or shreadded
- ½ cup green bell pepper finely sliced
- ½ cup carrots finely sliced (optional)
- 4 large green chilies cut in to half
- 1 sprig curry leaves
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon hing
- ¼ teaspoon fenugreek seeds methi seeds (optional)
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
Instructions
- Heat oil in a pan or kadai and once hot, add the mustard seeds, (fenugreek seeds if using) hing and curry leaves.
- As the mustard seeds splutter and pop, tip in the cabbage, green bell pepper and slit green chillies. If using carrots add before adding any vegetables and cook 2 minutes.
- Switch to a high heat and quickly mix all the ingredients together.
- Add turmeric and salt.
- Tip in sugar (if using) and lemon juice. Mix well.
- Optionally garnish with chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
