popularity of chilli paneer in India is skyrocketing. Because this chile pony is so easy to make, it can be eaten with an evening meal or even dinner. Even from the street stalls of the nearby markets to the famous restaurants, these chilli ponies are found everywhere. But when making chilli paneer at home, you need to follow some tips to make it taste just like that restaurant.

The Ninja Technique of Making Restaurant-Style Chilli Paneer 

1. Making the right paneer cubes:

To make chilli cheese in our kitchen, like in a restaurant, we have to follow certain characteristics, such as if the paneer cubes are too large or small, they will not mix with the spices evenly during cooking. Usually 1 inch cubes are the most suitable.

2. Marination of paneer:

The main feature of making a chilli paneer recipe is the proper marination of the paneer cubes. While marinating in the restaurant, cornflour and some basic spices are used, which remain in your kitchen. By using this method at home, the cheese will be crispy on the outside and soft on the inside. In this case, you need to use cornflour, ginger-garlic paste, pepper, and a little chilli powder for marination.

3. The paneer is properly fried:

If the oil is not heated properly while frying the paneer, the paneer will become sticky. The oil should be heated for a while so that the paneer fries without oil after marination. This frying process is carried out with great importance in the restaurant.This enhances the taste of the paneer. 

4. The proper use of vegetables:

Capsicum and onion are commonly used in chilli paneer recipes. To get a restaurant-like taste, these vegetables should not be fried too much because there is a possibility of the vegetables melting if fried too much; in this case, capsicum and onions should be fried a little so that their crunchy taste is maintained.

5. Use in the right amounts (sauces and spices).

The key to making restaurant-style chilli paneer is the proper use of sauces and spices. The amount of sauce and amount of spices are used very judiciously in the restaurant. When cooking at home, mix soy sauce, tomato ketchup, chilli sauce, and a little vinegar.

Real examples

My mother, who regularly cooks various dishes for us, one day made restaurant-style chicken paneer for me at home. At first, mom’s handmade chilli paneer wasn’t as crispy and spicy as the restaurant’s. Later, he left the paneer marinated with cornflour and then started getting the crispy texture of the paneer. After that, the food tastes like a restaurant. 

6. Temperature control during cooking:

Temperature control is very important in the cooking of chilli paneer. Because more heat should be used while frying paneer, but while mixing it with sauce, it should be cooked on medium heat. But if you cook too much, there is a danger of spice getting stuck under the kadai. 

7. The correct consistency of the sauce

Another key to making chilli paste is to maintain the consistency of the sauce. The consistency of the sauce in the restaurant is very well made so that the sauce blends well with the paneer. To bring this taste at home, a little cornflour can be mixed and thickened while making the sauce.

How to Bring the Taste of a Restaurant Home: A Few Case Studies

Case study 1: Samiran Babu, a businessman

Samiran Babu prefers home-cooked food over eating out. Chilli paneer was his favourite, but he couldn’t make it at home like a restaurant. After that, he began to fry the paneer in the right way and cook, keeping the level of the sauce. In this, the taste of the chilli paneer restaurant made by him began to taste.

Case study 2: Archana, a food blogger

Archana runs a popular food blog. She once shared the recipe for making restaurant-style chilli paneer at home on her blog, which became very popular among her followers. His main tips were marination and the right amount of sauce.

(Everyone says it’s right but it’s really wrong) Avoid mistakes:

1. Over-Frying: paneer will become hard if it is fried for a long time.
2. Vegetables overcooked: capsicum and onion should not be boiled for a long time to maintain the crunch.
3. Make the sauce more thin: If the sauce is too thin, do not mix it with paneer and vegetables.

related poster post

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2.shahi paneer

3.paneer lababdar

Frequently Asked Questions (FAQ)

• 1 Question : Is it possible to make chilli paneer only with paneer?* *
  A: Usually chilli paneer is made with paneer, but you can use a cheese substitute instead of tofu or cheese.

Q2: How to keep the cheese soft?* *
Answer: To keep the paneer soft, it should not be fried for a long time. Also, immediately after frying, dip the paneer in hot water for a while so that it remains soft.

Q3: What’s the chilli paneer? * *

A: Chilli paneer can be healthier if you cook it in less oil and use less soy sauce and sugar.

Q4: Chilli paneer can be eaten with bread or rice?

A: Chilli paneer is usually served as a snack, but you can also eat it with rice or bread.

• * Question 5: How to make chilli paneer more spicy?* *

A: You can use extra raw chilli and lime powder or increase the amount of chilli sauce.

Conclusion

Making restaurant-style chilli paneer at home is no rocket science, but you can easily make it if you follow a few simple steps and use the right tips.