This is another quick and easy recipe to enjoy restaurant dishes at home. The colour of the dish will be different since no artificial colour is added to this. If you want, you can add a few drops of red food colouring to it. And no MSG/ajinomoto added too. 🙂


  • Paneer – 250g
  • Peas – 100 g
  • Capsicum(bell pepper) – 1(cubed)
  • Onion – 1 (small,cubed)
  • Garlic – 5(sliced lengthwise)
  • Ginger – 1″(sliced lengthwise)
  • Green chilli – 2(cut small) optional
  • Spring onion – 2 plant(chopped)
  • Oil – 2 tsp

Sauce mix:

  • Soy sauce – 1/4 cup
  • Chilli sauce (red/green) – 2 tsp
  • Ginger garlic paste – 1 tsp (optional)
  • Honey/Brown sugar/jaggary – 1 table spoon
  • Vegetarian oyster sauce(mushroom base) – 2 tsp (optional)
  • Corn flour – 1 tsp

Mix all these ingredients together and pour half of it over paneer and keep it in the fridge to marinate. You can keep it overnight. This will actually makes the chilli paneer even tastier.


  1. Heat oil in a wok/ saute pan and add ginger and garlic slices and saute till it starts to release its aroma.
  2. Add in the onions and and other ingredients except spring onion and allow it to cook for a few minutes.
  3. Now it’s time to add in the marinated paneer and the rest of the sauce and 1/2 cup of water to the pan.
  4. You can reduce the heat to medium and allow the paneer to cook. The paneer will turn soft when it’s cooked.
  5. If the gravy is too thick add some more water and bring it to boil.
  6. Switch off the gas and sprinkle chopped spring onion.


  • If you don’t want to overcook you’re vegetables and wish to have a bite then saute the vegetables first and transfer it a bowl/plate. You can add these vegetables back at the last stage and combine it to the dish.
  • You can add 1/4 cup of Chinese cooking wine to this dish to suit adult’s taste buds.