Tuesday, October 29, 2013

Chilli Paneer


Chilli Paneer is a very popular Indo-chineese mouth watering paneer delicacy. It can be served as appetizer or as a side dish for fried rice or noddles. Here I'm sharing a dry version of Chilli Paneer.
RECIPE:

Cooking Time: 20-25 mins
Preparation Time: 10-15 mins

Ingredients:
  • Paneer: 10-12 cubes
  • Onion: 1(diced)
  • Capsicum: 1 small( diced)
  • Garlic: 2-3 tbsp(finely minced)
  • Green chilli: 2-3(finely chopped)
  • Spring onion : Few springs
  • Soya sauce: 1 tsp
  • Red chilli sauce: 1 tsp
  • Tomato sauce: 2 tbsp
  • Pepper pwd: pinch
  • Corn flour: 1tbsp

For batter:
  • Maida/All purpose flour: 5 tbsp
  • Cornflour: 4 tbsp
  • Red chilli sauce: 1/2 tsp
  • Papper pwd: 1/8 tsp
  • Salt to taste

Method:


  • In a bowl, combine maida/All purpose flour, cornflour, salt, red chilli sauce, pepper pwd  and water to make a thick and smooth batter.
  • Combine the paneer and corn flour batter. Mix well so that all the  paneer are well coated with batter.
  • Heat oil in pan/kadai and  deep fry all the paneer on  medium heat till it start turning golden brown and keep aside.


  • Heat oil in a large wok/kadai and add the chopped garlic and stir fry for a few seconds. Add the green chilli and stir fry on high for a few seconds.

  • Add the white part of spring onion and fry on high for min.
  • Add the diced onion and capsicum and fry for 1-2 mins on medium to high heat.
  • Add soya sauce, tomato ketchup, chilli sauce and pepper pwd. Mix well and cook for mins. 


  • Mix 1 tbsp cornflour with 1/ 3 cup water and add to above sauce  and cook for  a min.
  • Add the fried paneer and green part of spring onion and mix well.  Fry for min and turn off the heat.
  • Serve hot with fried rice or noddles.



Note: 
  • Batter should be of thick consistency.
  • If using frozen paneer then immerse them in warm water for 10-12 mins before adding in batter.


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