Chili Paneer and Indian-Chinese Cuisine

India’s small population of Chinese immigrants has given rise to a wonderful fusion cuisine. In the 1800’s a group of Chinese (mostly Hakka) came to India (mostly Kolkota) to work in the docks. Their influence lead to the creation of a cuisine that is very different from authentic Chinese food.

Chili Paneer by

It is closer to Indian food but often made with classic Chinese ingredients like soy sauce and noodles. Indian-Chinese food is extremely popular in India as both restaurant and street food.

My brother hated pretty much all food except Indian-Chinese when we were younger. Every time we were home alone for dinner, he’d call the local Chinese place for delivery. We’d happily eat our fusion meals together in front of the TV…not something we could do if our parents were home.

Chili Paneer by
Chili Paneer by

Some restaurants serve a drier version of chili-paneer. This one is based on the chili-paneer I remember from my childhood. It’s a little wetter than what I’ve been able to find locally.

Leave me a comment and let me know if you’ve ever tried Indian-Chinese and how you like it!

Chili Paneer by
Chili Paneer

Chili Paneer

Chili paneer combines the flavors of Indian cooking with Chinese cooking
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer, Main Course
Cuisine: Indian
Keyword: indo-chinese, paneer
Servings: 4
Calories: 395kcal


  • 1 ½ cup paneer cubed (make it fresh or store bought works too)
  • 1 onion sliced pole to pole
  • 2 medium bell peppers cut into sticks
  • 1 serrano chili chopped with seeds removed.
  • 1 tbsp + 1 tsp + 1 tsp cornstarch separated
  • 3 tbsp oil separated
  • 1 tsp ginger grated
  • 1 tsp garlic minced
  • 3 tbsp chili paste (I like to use 3 tbsp because I like it spicy, use less if you don’t)
  • 1 tbsp ketchup (optional)
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • salt


  • Heat a skillet with 2 tbsp oil.
  • Sprinkle 1 tbsp of cornstarch onto the paneer cubes. Toss until well coated.
  • Pan fry the paneer until golden brown. Let drain on a paper towel.
  • In the same pan (no need to rinse or wipe), add 1 tbsp of oil. Toss in the onions and a pinch of salt. Let cook until the onions are translucent.
  • Add the bell peppers and green chili and another pinch of salt. Turn the heat to medium high and cook till the bell peppers start to soften.
  • While the bell peppers cook, mix 1 tsp cornstarch with 1/2 cup cold water. Stir until all the lumps are removed and set aside for a couple minutes. **Don’t skip this step or you’ll end up with lumps of corn starch**
  • Add in the ginger and garlic to the onions and bell peppers. Stir. Let cook for about 30 seconds.
  • Turn the heat to low and add in the cornstarch slurry. Stir.
  • Add the fried paneer cubes.
  • then add in the chili paste, ketchup, soy sauce and vinegar. Stir.
  • Cook for about 5 to 7 minutes until all the ingredients are well combined.


Serve with rice or noodles. I use Sambal Oelek fresh ground chili paste.


Calories: 395kcal | Carbohydrates: 15g | Protein: 14g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 313mg | Potassium: 240mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1921IU | Vitamin C: 81mg | Calcium: 421mg | Iron: 1mg
Tried this recipe?Let us know how it was!


  1. This looks like such a great fusion dish! A lot of the Indian restaurant around here have an Indo-Chinese section to their menus so I’ve tried a few of the dishes and they’re always delicious =)

  2. Looks delicious! Both Indian and Chinese restaurants are very popular in Berlin, but I have bever seen or tasted a fusion. Thank’s for the inspiration.

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