Dhaba Style Paneer Chili (indo

Paneer Chili Dry is a popular Indo Chinese Street Food!

Paneer Chili dry is an extremely popular Indo Chinese dish. The chili paneer recipe includes delicious crispy fried paneer with onions, peppers, and sweet + sour chilli sauces. The chewy panfried paneer pairs well with crisp chunk chopped and lightly cooked capsicum, onions, and spicy peppers. This recipe is simple and quick to make for gathering, an appetizer, or can be served with noodles or rice.

Dhaba Style Paneer Chili Dry

I had major cravings for this particular dry chilli paneer recipe during my pregnancy days. It was serious enough that I had to learn to perfect the recipe with much trial and error. I like soft paneer that is chewy on the inside and crispy on the outside. Plus, the level of spice I can tolerate is outrageous and this recipe delivers it!

Paneer Variations

Homemade paneer tastes the best, but I never have time to make and prep it. For that reason, store bought is always a go-to for my family. I love using Gopi Brand paneer because it is soft and easy to cut, but it also fries really well. It is readily available at Indian Grocery Stores.

Prepping the paneer

This is probably the hardest part of this recipe. Do not skip frying the paneer folks. It makes this dish what it is with the texture. Takes me back to the street food days of India. If you are not comfortable frying paneer, then you can air fry it.

How to air fry paneer

Coat the paneer in oil and cooking for about 18-20 minutes at 400 degrees. Be sure to toss a few times during the process. No need to coat the paneer in corn starch or all purpose flour when air frying it for this recipe. However, you will need to add a little corn starch to the gravy when cooking to help thicken the sauce.

Ingredients

• Paneer, cubed
• Oil
• Garlic, fresh
• Ginger, fresh
• Dark Soy Sauce
• Chili Sauce
• Onion, chunk chopped
• Chili Peppers, sliced
• Bell Peppers, chunk chopped
• Green Onions
• White Pepper Powder
• All Purpose Flour/Corn Starch
• Water

Cooking the dish

1. DIP AND COAT - Coat the chopped paneer in all purpose flour or corn starch
2. FRY THE PANEER - Fry the paneer until it is crispy on the outside
3. SAUTE - Flash cook the onions and bell peppers on high heat and set them aside
4. MAKE THE SAUCE - Saute the ginger, garlic, and chili peppers in oil. Add the soy sauce, white pepper powder, and chili sauce.
5. WATER - Add just a little bit of water and continue to let it boil.
6. COMBINE - Mix in vegetables, paneer, and chopped green onions.
7. HEAT - Cook it through and serve hot!

Gluten Free Options

Dark soy sauce is a must for this recipe but you can find naturally brewed soya sauce variations that are gluten free. Corn starch can be used as a replacement for all purpose flour.

Pictured Instructions

Other popular Indo-Chinese recipes

1. Chinese Chicken Curry
2. Manchow Soup

Recipe

📖 Recipe

Paneer Chili Dry

Ingredients1x2x3x

• ▢ oil to deep/pan fry
• ▢ oil to saute, sesame oil recommended
• ▢ 14 oz paneer cut into rectangular cubes
• ▢ 2 tablespoon grated garlic
• ▢ 1 tablespoon grated ginger
• ▢ 1-1.5 tablespoon dark soy sauce
• ▢ 2 tablespoon chili sauce (more or less) Lee Kum Kee Brand is my favorite
• ▢ 1 bunch green onions, sliced lengthwise
• ▢ 1-2 oz water (measurement depends on how much gravy is preferred)
• ▢ ½ large onion chopped into 1" pieces
• ▢ 1 green bell pepper chopped into 1" pieces
• ▢ all purpose flour or corn starch for dusting
• ▢ salt

Instructions

• Heat a pan with frying oil.
• Dust the paneer in all purpose flour or corn starch (this step is optional but recommended for crisp paneer and thick gravy).
• Pan/deep fry the paneer until golden brown and crisp. Set the fried paneer aside.
• In another wide wok/pan, heat some sesame oil on high heat and saute the onion and bell peppers for a quick minute until al dente. Remove them from the pan and set them aside as well.
• Heat sesame oil in the pan again and add sliced chili peppers, garlic, and ginger. Saute for about 1 minute on low heat.
• Add soy sauce, white pepper powder, and chili sauce. Mix it well.
• Add some water and deglaze the pan. Let it come to a boil.
• Add the paneer, bell peppers, and onions to the wok. Mix everything together.
• Do a taste test and add salt accordingly.
• Reduce the heat, cover with a lid, and cook for about 5 minutes stirring frequently.
• Stir in the green onions and mix.
• Serve hot!

Notes

• Make it gluten free by using gluten free soy sauce and corn starch instead of all purpose flour.
• For spicy pepper options, pick between bell peppers, serrano, jalapeno, and thai chili according to spice level tolerance
• Check blog post for air fried paneer option

Paneer Chili Dry

Ingredients

• oil to deep/pan fry
• oil to saute, sesame oil recommended
• 14 oz paneer cut into rectangular cubes
• 2 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1-1.5 tablespoon dark soy sauce
• 2 tablespoon chili sauce (more or less) Lee Kum Kee Brand is my favorite
• 1 bunch green onions, sliced lengthwise
• 1-2 oz water (measurement depends on how much gravy is preferred)
• ½ large onion chopped into 1" pieces
• 1 green bell pepper chopped into 1" pieces
• all purpose flour or corn starch for dusting
• salt

Instructions

• Heat a pan with frying oil.
• Dust the paneer in all purpose flour or corn starch (this step is optional but recommended for crisp paneer and thick gravy).
• Pan/deep fry the paneer until golden brown and crisp. Set the fried paneer aside.
• In another wide wok/pan, heat some sesame oil on high heat and saute the onion and bell peppers for a quick minute until al dente. Remove them from the pan and set them aside as well.
• Heat sesame oil in the pan again and add sliced chili peppers, garlic, and ginger. Saute for about 1 minute on low heat.
• Add soy sauce, white pepper powder, and chili sauce. Mix it well.
• Add some water and deglaze the pan. Let it come to a boil.
• Add the paneer, bell peppers, and onions to the wok. Mix everything together.
• Do a taste test and add salt accordingly.
• Reduce the heat, cover with a lid, and cook for about 5 minutes stirring frequently.
• Stir in the green onions and mix.
• Serve hot!

Notes

• Make it gluten free by using gluten free soy sauce and corn starch instead of all purpose flour.
• For spicy pepper options, pick between bell peppers, serrano, jalapeno, and thai chili according to spice level tolerance
• Check blog post for air fried paneer option

Recipe Courtesy of The Curry Mommy

A drooling fan-favorite meal! This California-style wet burrito recipe is one to keep on repeat. The smothered saucy burrito includes a globally spiced homemade red sauce that is poured over grilled stuffed burritos. It’s delicious and packed with international flavors!

Try this fusion recipe for your next gathering! It is easy to make ahead of time and enjoyed by everyone.

“California Style Wet Burrito”? My late aunt, who once lived in California, taught me how to make this recipe. As a way to be healthy and cost-efficient, she made it with fresh homemade roti back in the 70’s.

• Ingredients
• Substitutions
• How to make the wet burrito sauce
• How to make grilled stuffed burritos
• Serving Instructions and Assembly
• Expert Tips
• Recipe FAQ
• Love Mexican Food? Try these recipes…
• 📖 Recipe
• 💬 Community

Ingredients

• Sauce - Hunt’s Traditional Pasta Sauce or Ragu Traditional Pasta Sauce is what I highly recommend. They are both readily available at local grocery stores.
• Seasoning - McCormicks Enchilada Seasoning - Check your local grocery stores or purchase it on Amazon.

See the full list of ingredients and quantities needed in the recipe card below.

Substitutions

Here is a list of alternatives that can be used when making this recipe.

• Pasta Sauce - Feel free to use one you like and meets your dietary needs.
• Beans - Substitute with your favorite protein such as chicken, beef, vegetables, or different beans.
• Enchilada Seasoning - Use McCormick burrito seasoning or enchilada sauce of choice.

How to make the wet burrito sauce

Start by cooking the diced vegetables in a pan with some oil.

Once the vegetables are translucent, add the fresh minced garlic enchilada seasoning, red chili powder, and garam masala. Give it a good stir.

Gently pour in the traditional pasta sauce and water. Let the sauce simmer for about 10 minutes. Do a taste test and add sugar if needed.

The sauce is now ready to smother burritos with.

How to make grilled stuffed burritos

Stuff the burrito with your favorites! My favorites for this recipe include refried beans, shredded Mexican cheese, thinly sliced green onions, and diced peppers.

Try to roll the burritos so the ends are tightly tucked in. This will help prevent the ingredients from oozing out when cooked.

Once all of the burritos are rolled, grill the burritos in a pan with a little bit of oil. Alternatively, the stuffed burritos can be grilled on a grill, baked in the oven, or air-fried as well.

Serving Instructions and Assembly

Below you will find instructions on how I like to assemble the wet burritos. This is a personal preference, so feel free to add the toppings that you prefer.

Pour the red burrito sauce over the grilled burritos and top with fresh salad greens.

Enjoy the saucy burritos nice and hot!

Expert Tips

1. Add blended green chili peppers and freshly grated garlic to refried beans for some extra flavor.
2. Use fresh and homemade roti as a healthier substitute for this. Want to go healthier? Give my avocado roti a try!
3. I highly recommend using the brands listed for a fail-proof wet burrito recipe.

If you are not able to find the McCormick Enchilada Seasoning then you can use 10oz Old El Paso Enchilada Sauce + 2 tablespoon of cream cheese.

Try to find the thinnest ones available at your local grocery store. Feel free to use homemade roti instead for a healthier option.

Yes, and I recommend it for quick meals! Freeze the burritos in a freezer-friendly zip bag for up to 3 months.

You bet! I like to use plastic containers to freeze the sauce. However, you can also use freezer-friendly zip bags and flat freeze them for optimal freezer space.

A Wet Burrito is a stuffed burrito that is topped with lots and lots of sauce. It is packed with flavors that are far from dry in texture.

Love Mexican Food? Try these recipes…

• Chicken Keema Tacos
• Taco Bell Crunchwrap Supreme Recipe (copycat)
• How to Grill Juicy Chicken Breast Tex-Mex Style
• Easy Italian Quesadillas With Mushrooms and Jalapenos

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!

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📖 Recipe

Wet Burrito Recipe (Saucy Burritos)

Ingredients1x2x3x

Fusion Burrito Sauce

• ▢ 24 oz traditional pasta sauce (Hunts or Ragu recommended)
• ▢ 24 oz water
• ▢ 1 teaspoon garam masala
• ▢ 1 tablespoon finely chopped/blended garlic
• ▢ 1 packet enchilada seasoning (McCormick Brand)
• ▢ red chili powder (optional)
• ▢ ¼ cup veggies (combination of bell pepper, carrot, and onions)
• ▢ oil

Guacamole

• ▢ 1 Avocado
• ▢ 3 tablespoon chopped cilantro
• ▢ ½ teaspoon garlic
• ▢ 1 teaspoon lime juice
• ▢ green chili (I use 1-2 thai peppers)
• ▢ salt

Burritos

• ▢ 8 flour thin tortillas (can use roti as an alternative)
• ▢ 12 oz refried beans flavored with salt, freshly minced garlic, and freshly blended green chili peppers
• ▢ 4 oz shredded Mexican blend cheese
• ▢ ¼ onion, diced finely
• ▢ ¼ bell pepper, diced finely
• ▢ 4 green onion springs, chopped finely
• ▢ oil (for cooking)

Additional Layering Ingredients

• ▢ 8 tablespoon sour cream
• ▢ 8 tablespoon shredded mexican blend cheese
• ▢ 4 cups finely chopped baby spinach/lettuce
• ▢ 1 jalapeno, fresh and sliced thin

Instructions

Fusion Burrito Sauce

• Saute vegetables in oil for 3-5 minutes.
• Add enchilada seasoning, garam masala, garlic, red chili powder, water, and pasta sauce.
• Simmer for 7-10 minutes on medium heat stirring occasionally.

Burritos

• Heat tortilla on a stove top or microwave for 10 seconds each.
• Add your favorite ingredients and roll into burritos making sure the ends are tucked in. I added bell peppers, onions, beans, and cheese.
• Grill the burritos on a griddle pan using oil until they are brown.

Guacamole

• Blend avocado, cilantro, garlic, and green chili into a paste
• Add salt and lime juice
• Mix and serve

Burrito Layering + Assembly

• Place burrito on a plate and top it according to these layers…
• 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon cheese, a big ladle of sauce, and finally ¼ cup of salad mix to EACH burrito.
• Add fresh chili peppers on top for extra spice.
• ENJOY!

Notes

• Use Ragu Traditional Pasta Sauce or Hunt’s Traditional Pasta Sauce . Using any other pasta sauce will alter the taste of this dish. Hence, why I choose not to use my favorite organic one.
• Top with green chilies and onions (both optional but recommended).

Nutrition