Basil Chilli Paneer is a wonderful and flavourful twist on the traditional Chilli Paneer Recipe. Fresh basil leaves in Chilli Paneer add a refreshing flavour to this popular paneer dish.
Make this Restaurant Style Chilli Paneer with basil , serve with fried rice or noodles of choice for a hearty filling meal for weekends and parties.
Stepwise Video on How to make Basil Chilli Paneer(Gravy) is included with Recipe Card
It is a crowd pleaser, everyone loves it!! And you can easily make a big batch for your parties. A simple no fuss dish to please your taste buds.
About Basil Chilli Paneer
Chilli Paneer is one of the most popular Indo Chinese dish, a favourite among most of the Indians especially vegetarians. It one of the most ordered Indo Chinese dish in restaurants and fine dine-ins, served at parties and get togethers.
Basil Chilli Paneer is the another very similar version of the popular chilli paneer, with fresh basil leaves added for a refreshing Basil flavour.
Chilli Paneer is served in two ways, one is the dry form and the other is with the gravy.
Dry Chilli Paneer is served as starter or appetizer and Chilli Paneer with gravy is served with fried rice or hakka noodles.
Chilli Paneer with gravy has deep fried paneer pieces added to a thick spicy, sweet and sour gravy prepared with Asian sauces(Soy, Sriracha).
Paneer pieces are usually deep fried but you can also pan fry in oil .
Checkout Chilli Paneer (Dry) version, where I have pan fried the paneer pieces lightly coated in cornstarch.
Thai Basil Tofu(Gravy)
Paneer is Indian cottage cheese and it is one of the main source of protein for majority of vegetarian Indians. Since Paneer is made with milk, vegan and many others with lactose- intolerance avoid it in their diet.
You can replace Paneer with Tofu in the recipe. You can deep fry or pan fry or add it just like that in the gravy.
The sauce/gravy is vegan friendly, and this is how you can make Vegan Chilli Tofu which is the plant based version of Chilli Paneer.
Ingredients to make Thai Basil Chilli Paneer
Paneer- Use firm paneer cubes, it should not crumble . Paneer can be store bought or homemade.
Cornflour or Cornstarch and All Purpose flour- Coat paneer pieces in a batter made with cornflour and maida/all purpose flour for crispy texture.
If you do not want to deep fry the paneer pieces due to health reasons check here how to pan fry paneer pieces.
Herbs- Thai Basil, Ginger, Garlic, Spring Onion with greens. If you do not have thai basil, simple basil leaves can also be added.
Vegetables- Onions, Colored Bell Peppers.
Sauces- Dark Soy Sauce, Sriracha or Chilli Garlic Sauce, Vinegar(Rice/White). I have used Pomegranate Vinegar in the recipe as I ran out of rice vinegar. You can also add apple cider. For Gluten-free Paneer Chilli use Tamari sauce.
Spices- Black Pepper, Sugar, Salt to taste. Sugar not only lends a mild sweet taste but also cuts down the acidic effect of the sauces.
How to make Basil Chilli Paneer
There are two parts of the recipe, one is to prepare the paneer/tofu pieces and the other is to prepare the sauce/gravy.
Cut paneer in cubes. Make a thick batter of cornstarch and maida. The batter should not be very thick or thin.
Coat paneer pieces in batter very nicely. Deep fry in hot oil, till the pieces start turning light brown. Do not over fry the pieces as paneer may get hard.
Check here Chilli Paneer (Dry) for pan fried paneer pieces version (low fat).
Prepare the gravy
Mix the sauces, sugar and vinegar in a bowl and keep aside. I have used pomegranate vinegar, you can use apple cider or rice vinegar.
Keep 2 tbsp of cornstarch in a bowl ready to make slurry to thicken the gravy.
Heat 2 tbsp oil in a pan, add garlic and saute for few a seconds. Do not over fry garlic as it may give a bit bitter taste.
Also, add ginger, slit green chillies and 1 whole red dry chilli. It adds smoky flavour to the dish.
Now add cubed onions and bell peppers. You can add colored bell peppers. Saute for few seconds only. Do not over cook, the veggies may lose the crunch.
Now add sauces and water. Mix 2 tbsp water in cornstarch and make slurry.
Add it to the gravy and start mixing. Add slurry little by little and keep on stirring,else lump may form.
Boil the gravy till it starts to thicken.
Finally tear some basil leaves and add to gravy. Give it one boil and then switch of the gas. Keep the gravy covered for few mins. and serve as required.
Some of the best Fried Rice Recipes from the blog that you will surely love to try and pair so well with Basil Chilli Paneer
Some of the recipes with basil from the blog
Storing Leftover and Reheating
Refrigerate leftover Thai Paneer Chilli in an airtight container.
The sauce/gravy thickens after few hrs. Add 1-2 tbsp water while reheating it either in microwave or in a pan on stove-top.T
You can reheat in microwave oven at High for 1 min. or till it is warm/hot enough.
Recipe Card for Basil Chilli Paneer
Basil Chilli Paneer(Gravy)
- Measuring Spoons and Cups
- 200 g Paneer or 7 Oz
- 2+2 tbsp Cornstarch/Cornflour
- 2 tbsp Maida/All Purpose FLour
Herbs and Vegetables
- 1 tbsp Chopped Garlic
- 1 tsp Chopped Ginger
- 4-5 Green Chillies(Slit) or as required
- Handful of Basil Leaves
- ½ cup Cubed onions
- ½ Cup Cubed Bell Peppers
- 2 tbsp Spring Onion
- Spring Onion greens for garnish finely chopped
- 1 tbsp Soy Sauce
- 1-2 tsp Sriracha/Chilli Garlic Sauce
- 1 tsp Vinegar
- 1 Dry Whole Red Chillies
- 1 tbsp Black Pepper Powder
- ¼ tsp Brown Sugar optional
- Salt as per taste
- 2 tbsp Oil
- Oil for frying
- Mix the sauces, sugar and vinegar in a bowland keep aside. I have used pomegranate vinegar, you can use apple cider or rice vinegar.1 tbsp Soy Sauce, 1-2 tsp Sriracha/Chilli Garlic Sauce, 1 tsp Vinegar, ¼ tsp Brown Sugar
- Keep 2 tbsp of cornstarch in a bowl ready to make slurry to thicken the gravy.2+2 tbsp Cornstarch/Cornflour
- In a bowl, add 2 tbsp maida and 2 tbsp cornstarch, add about 1/2 cup water and make batter to coat paneer pieces.2+2 tbsp Cornstarch/Cornflour, 2 tbsp Maida/All Purpose FLour, 200 g Paneer
- Add a pinch of salt and black pepper powder on paneer, lightly toss pieces.1 tbsp Black Pepper Powder, Salt as per taste
- Then coat the pieces in batter and deep fry in hot oil.Oil for frying
- Heat 2 tbsp oil in a pan, add garlic and saute for few a seconds. Do not over fry garlic as it may give a bit bitter taste.2 tbsp Oil, 1 tbsp Chopped Garlic
- Also, add ginger, finely chopped spring onions, slit green chillies and 1 whole red dry chilli. It adds smoky flavour to the dish.1 tsp Chopped Ginger, 4-5 Green Chillies(Slit), 1 Dry Whole Red Chillies, 2 tbsp Spring Onion
- Now add cubed onions and bell peppers. You can add colored bell peppers. Saute for few seconds only. Do not over cook, the veggies may lose the crunch.½ cup Cubed onions, ½ Cup Cubed Bell Peppers
- Now add sauces and water as required. First add 1 cup then you can gradually add more as required consistency for gravy.
- Mix 1/4 cup water in cornstarch and make slurry.2+2 tbsp Cornstarch/Cornflour
- Add it to the gravy and start mixing. Add slurry little by little and keep on stirring,else lump may form.
- Boil the gravy till it starts to thicken.
- Finally tear some basil leaves and add to gravy. Give it one boil and then switch of the gas. Keep the gravy covered for few mins.Handful of Basil Leaves
- Garnish with spring onions and serve as required.Spring Onion greens for garnish
Do try this Basil flavoured Chilli Paneer and get praises from everyone for a wonderful twist in the recipe. You can omit fresh basil and make the best Restaurant Style Chilli Paneer at home just like you get at your favourite joint.
It is a crowd pleaser and always a hit at parties or for weekend meals.
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