Shanghai Paneer Chilli has carved a special niche in India’s culinary landscape, blending the rich, velvety taste of paneer with the fiery, tangy notes of Indo-Chinese flavours. Over the past two decades, this dish has gained immense popularity across Indian cities, finding its place in fine-dining restaurants, roadside eateries, and even home kitchens. Its appeal lies in the fusion, paneer, a quintessentially Indian ingredient, which pairs harmoniously with sauces and spices inspired by Chinese cuisine, resulting in a dish that is both familiar and exotic.

The love for Shanghai Paneer Chilliis not confined to metropolitan areas alone; smaller towns and cities have also embraced it wholeheartedly. For many young Indians, this dish represents the perfect comfort food, often enjoyed with fried rice or noodles during family outings or late-night hangouts. The vibrant colours, crunchy vegetables, and perfectly seared paneer cubes not only satisfy the taste buds but also make it visually appealing, which adds to its popularity among the Instagram-savvy generation.

What makes this dish even more celebrated is its adaptability. Some prefer a dry, appetiser-style version with paneer coated in spices and stir-fried with onions and peppers, while others enjoy the gravy variant, with a luscious, tangy sauce ideal to pair with rice. Across India, chefs and home cooks customise it to suit local tastes, sometimes adding more chillies for spice lovers, or adjusting the consistency of the sauce. Yet, the underlying magic remains unchanged: paneer, combined with a medley of bold masalas and sauces, delivers an irresistible dish.

With India’s growing love for fusion foods, Shanghai Paneer Chilli continues to dominate menus in both restaurants and households. It represents the cultural blending of two food traditions and celebrates India’s openness to experimentation while staying rooted in its love for paneer. To elevate this much-loved dish, Spyran Masala brings its authentic range of spices, ensuring that every bite is full of rich flavour, aroma, and the perfect balance of heat and tanginess.

Ingredients:

• 250g paneer, cut into cubes
• 1 onion, diced into petals
• 1 capsicum (green bell pepper), diced
• 1 spring onion, finely chopped (for garnish)
• 2 tbsp Cornflour
• 1 tbsp Spyran Red Chilli Powder
• 1 tbsp Spyran Kashmiri Chilli Powder(for colour)
• ½ tsp Spyran Black Pepper Powder
• 1 tsp Soy Sauce
• 1 tsp Green Chilli Sauce
• 1 tsp Red Chilli Sauce
• 1 tbsp Tomato Ketchup
• ½ tsp Spyran Garam Masala
• ½ tsp Ginger-Garlic Paste
• 1 tsp Spyran Salt (as required)
• 2 tbsp oil

Instructions:

• Prepare the Paneer:In a mixing bowl, coat paneer cubes with 1 tbsp cornflour, ½ tsp Spyran red chilli powder, a pinch of Spyran salt, and shallow fry until golden. Keep aside.

• Make the Base:Heat oil in a wok. Add ginger-garlic paste, onions, and capsicum. Stir-fry on high flame for 2 minutes to retain the crunch.

• Add Sauces & Spices:Mix in soy sauce, green chilli sauce, red chilli sauce, and tomato ketchup. Season with Spyran Kashmiri chilli powder, Spyran black pepper powder, and Spyran garam masala. Stir well.

• Thicken the Sauce:Dissolve 1 tbsp cornflour in ¼ cup water and add to the wok. Cook until the sauce thickens and turns glossy.

• Combine & Garnish:Add fried paneer cubes, toss gently to coat with the sauce, and cook for 2–3 minutes. Garnish with fresh spring onions.

Serve hot with Masala Fried Rice or Noodles for a complete Indo-Chinese feast!