Restaurant Style Chili Paneer with No Garlic

 

Who says chili paneer needs garlic to taste bold? This recipe proves otherwise. Using ginger-infused water, we build a layered flavor that is warm yet not overpowering. The addition of colorful bell peppers, sweet corn, green tomato, and spring onions creates a dish that is visually stunning, crunchy, and beautifully balanced.

Chili Paneer is one of those dishes that instantly lifts the mood — vibrant, saucy, and packed with textures. But what if you want the aroma of garlic without actually biting into it? This version uses a gentle garlic-infused water technique, allowing the flavor to seep into the gravy while keeping the dish light and balanced.

Perfect for evenings when you crave something comforting yet elegant.

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Ingredients

• 250–300 g paneer, cut into cubes

• 1 onion, cubed

• 1 cup bell peppers (red, yellow, and green), cubed

• 1 capsicum (optional if using mixed bell peppers, but adds extra crunch)

• 1 green tomato, cubed

• ¼ cup boiled sweet corn

• 1–2 green chilies, slit

• 1 tbsp ginger paste

• 1 cup warm water

• ½ tbsp cornflour

• 2 tbsp chopped spring onion (plus extra greens for garnish)

• Oil for cooking

• Salt to taste

• ½ tsp sugar

For Sauce Mixture:

• 1 tbsp soy sauce

• 1½ tbsp tomato ketchup or tomato puree

• 1 tbsp chili sauce

For Garnish:

• Freshly chopped coriander leaves

• Spring onion greens

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Preparation Steps

1. Prepare Ginger-Infused Water
Add ginger paste to 1 cup warm water and let it rest for a few minutes. Strain the water to extract the flavor while keeping the gravy smooth.

2. Make Cornflour Slurry
In another bowl, mix ½ tablespoon cornflour with warm water until completely lump-free.

3. Prepare the Sauce
Combine soy sauce, tomato ketchup (or puree), chili sauce, salt, and sugar in a small bowl. Mix well and keep ready.

4. Stir-Fry the Vegetables
Heat oil in a wok on high flame. Add onion, bell peppers, green tomato, green chilies, sweet corn, and spring onions. Stir-fry until slightly charred yet crunchy — this step gives the dish its signature texture.

5. Toss with Sauce
Pour the sauce mixture into the wok and toss on high flame for about 3 minutes, coating the vegetables evenly.

6. Add Paneer
Gently add paneer cubes and mix carefully so they don’t break.

7. Pour Ginger Water
Add the strained ginger-infused water and allow it to simmer briefly so the flavors meld together.

8. Thicken the Gravy
Slowly pour in the cornflour slurry while stirring continuously. The gravy will turn glossy and reach the perfect semi-thick consistency.

9. Final Check
Taste and adjust seasoning if needed.

10. Garnish & Serve
Turn off the flame and finish with chopped coriander leaves and spring onion greens for a burst of freshness.

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Chef’s Secret ✨

Cook everything on high flame and avoid over-stirring after adding paneer — this keeps the vegetables crisp and the paneer soft.

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