I shared my recipe of Chilli Paneer on this blog many years ago but decided to update you with another one today since I’ve now changed the way I make it for us at home. Chilli Paneer is a crowd favourite that pleases adults and kids alike. You’ll probably find it on any Indo-Chinese menu as the vegetarian companion to Chilli Chicken. Don’t you just love it when different cultures come together and produce a lip-smacking plate of food? Almost like a perfect marriage. In India, Chinese food is nothing like what you get, well, in China. It’s loaded with chillies, garlic, ginger, onions, a ton of various spices and a generous splash of soy sauce to finish off! Hubby Dear fondly tells me of the first time he walked into an authentic Chinese restaurant in Canada craving his regular favourites – Chilli Paneer, Gobi Manchurian and Pepper Chicken. Not only was he disappointed to find out that they didn’t serve either of these, but that whatever he ordered, lacked the familiarity of so-called Chinese dishes that he was used to back in India. It was only much later that he learned that restaurants serving Indianized Chinese food did exist and here in the GTA, they are often referred to as Hakka joints. We do have our go-to Hakka places that we like to venture into a few times a month, but for the most part, I prefer making these dishes at home. That way, I can easily control the sodium and spice level that goes into it. Not to mention, my home-cooked recipes are very rarely deep-fried, not laden with copious amounts of oil and equally, finger-licking good. I urge you to try this Chilli Paneer recipe if you’re new to Indo-Chinese or Hakka food. And if, like me, you can’t get enough of this amazing cuisine, then what’s your excuse to not get cooking? If you like this recipe, then you will surely like my Black Pepper Chicken. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
