Vegetarian Chilli Paneer with Indian Masala Chilli Sauce
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Add bold, globally inspired flavour to your vegetarian menu with our Chilli Paneer recipe—an ideal solution for chefs looking to diversify their offering with high-impact, meat-free dishes. This recipe features crispy paneer coated in a seasoned batter and tossed in a vibrant sauce made with MAGGI® Authentic Indian Masala Chilli Sauce for a consistent, flavourful finish that’s easy to execute in high-volume kitchens.
If you're looking to improve your vegetarian options or want to take advantage of the growing popularity of Asian-inspired food, this dish can make a big difference. It always delivers great taste and a presentation that will impress. Also, using MAGGI® products ensures a reliable and consistent addition to your menu. This means less stress in the kitchen, reliable quality, and satisfied customers every time. It’s a great way to meet the demand for modern, tasty vegetarian choices, attracting a wider range of customers while making your pub known for excellent, inclusive dining.
- 150g corn flour
- 200g plain flour
- 20g ginger, paste
- 15g chilli powder
- 5g black pepper
- 200ml water
- 800g paneer, diced into 2-3cm cubes
- oil, for deep frying
- 20ml vegetable oil
- 20g ginger, paste
- 20g garlic, paste
- 300g onion, diced
- 300g mixed peppers, diced
- 300g broccoli florets
- 150g MAGGI® Masala Chilli
- 150ml white wine vinegar
- 100ml soy sauce
- 5g black pepper
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1Prepare the paneer: Lightly dust the paneer cubes with some plain flour to help the batter stick
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2In a large bowl, mix cornflour, remaining plain flour, chilli powder, black pepper, ginger paste, and garlic paste.
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3Gradually whisk in water to form a thick, smooth batter, add the paneer cubes and coat thoroughly.
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4Heat oil in a deep fryer or heavy-bottomed pan to 180°C and fry the battered paneer in batches (3–4 minutes until golden and crispy).
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5Make the sauce: Heat vegetable oil in a large wok or deep pan over medium heat. Add ginger paste and garlic paste; sauté for about 30 seconds until fragrant.
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6Add ginger paste and garlic paste; sauté for about 30 seconds, then stir in mixed peppers and broccoli florets; cooking for another 2–3 minutes.
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7Pour in MAGGI® Masala Chilli Sauce, white wine vinegar, soy sauce, and season with black pepper.
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8Bring the mixture to a boil, then reduce heat and simmer until the sauce reduces by half and thickens slightly.
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9Add the crispy paneer cubes to the sauce and toss gently to coat evenly. Remove from heat immediately and serve.
| TYPICAL VALUES | Per 100g | Per serve | Reference Intake | % RI* |
|---|---|---|---|---|
| Energy | 979 kJ 234 kcal | 2222 kJ 532 kcal | 8400 kJ 2000 kcal |
27% |
| Fat | 12.5g | 28.4g | 70 | 41% |
| of which: saturates | 5.7g | 13.0g | 20 | 65% |
| Carbohydrate | 18.3g | 41.4g | 260 | 16% |
| of which: sugars | 5.2g | 11.8g | 90 | 13% |
| Fibre | 1.7g | 4.0g | - | - |
| Protein | 11.3g | 25.6g | 50 | 51% |
| Sodium | 0.46g | 1.05g | 2.4 | 44% |
| Salt | 1.0g | 2.27g | 6 | 38% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2222 kJ 532 kcal | 28.4g | 13.0g | 11.8g | 2.27g |
| 27%* | 41%* | 65%* | 13%* | 38%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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