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.