Chilli Paneer

Today’s special is Chilli Paneer – dry version. I love Indo-Chinese cuisine simply because of its sweet-sour-hot and spicy taste. I prefer preparing this dry version over the normal chilli paneer.

The preparation procedure is almost similar to Gobi Manchurian. A great dish with a very minimal effort. With no further stories, here I go…

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Serves: 3-4

Ingredients:

For Frying:

Paneer – 2 cups, 1 inch size cubes

All purpose flour/Maida/Plain flour – 2 tablespoons

Corn flour – 2 tablespoons

Ginger garlic paste – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Salt – to taste

Oil – for shallow frying

For Prepareing Chilli Paneer:

Oil – 3 teaspoons

Green chillies – 2 nos, finely chopped

Onion – 1/4 cup, finely chopped

Ginger Garlic Paste – 1 teaspoon

Capsicum – 1 no, cubed, any colour

Tomato sauce/Tomato ketchup – 1-2 tablespoons

Red chilli Sauce – 1 teaspoon (see notes)

Dark soy sauce – 2 teaspoons (see notes)

Salt – to taste

Black pepper powder – to sprinkle

Spring onion – for garnishing

Method:

For Frying:

1) Mix all the ingredients (except paneer and oil) mentioned under the category “For Frying” in a mixing bowl.

2) Add 3 to 4 tablespoons of water and make a thick paste out of the mixture. The paste should be thick and not watery. Taste it and adjust the salt and spice as it suits you.

3) Add paneer and toss it well to allow the paste to be coated well.

4) Heat oil in a wide pan. Once it is hot, shallow fry the paneer until its skin turn golden brown. You can also deep fry paneer or bake it in a preheated oven for 200C for 15-20 minutes or until paneer turns golden brown.

5) Transfer it to a plate and keep it aside.

For Preparing Chilli Paneer:

1) In the same pan, drain out the leftover oil and add 3 teaspoons of oil. Add green chillies once it is hot.

2) After a minute, add onion and fry it till it turns translucent. If you are using spring onion, add the base part it with the onion and fry it.

3) Add ginger garlic paste. Fry for a minute.

4) Add capsicums and toss it well in high heat for 2-3 minutes. Make sure not to overheat the mixture and prevent it from getting burnt.

5) Capsicum has to be crisp and well cooked. Add soy sauce, tomato sauce and red chilli sauce (if you’re using one). Quickly toss these well again. Add salt to this mixture.

6) Add fried paneer to this. Toss again for few minutes until the sauce coats the paneer well.

7) Cook for few minutes and turn the flame off. Sprinkle pepper powder.

8) Garnish with chopped spring onions and serve it hot.

Note:

1) I feel if you bake paneer it will made it slightly hard.  Hence I am prefer shallow frying. However it differs based on the brand of paneer bought. I never tried this recipe with home made paneer.

2) The taste of the soy sauce differ from one brand to another brand. So start with a teaspoon and adjust according the quantity as it suits you.

3) Some brands of soy sauce give a salty taste. So add salt accordingly.

4) Once the dish is ready, keep it well covered until you serve. Otherwise, the paneer would become hard.

5) If you are going to add red chilli sauce, you can skip green chilli.

I’m linking this recipe to Srivalli’s Blogging Marathon #12 under the theme of paneer. Check out what others are cooking by clicking it here. 

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Green Chilli, Coriander Leaves Raita / Pachai Milagai, Kothamalli Pachadi Savoury Paneer Mini Pie / Savoury Cottage Cheese Mini Pie Paneer Butter Masala / Cottage Cheese in Rich Tomato Gravy