Chilli Paneer Ingredients
Control the level of spice by
reducing the amount of red
chillis.Use spring onion white and
greensfor that authentic
restaurant-style appetizer look and
flavor.
Chilli Paneer Recipe
Marination: 1 hr, Prep & Cooking:
40 mts
Serves: 5 persons
Cuisine: Indo-Chinese
.
Ingredients:
1/4 kg paneer, cut into 1″ pieces
(as shown in the image above)
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp sugar
2 green capsicums, thin slices
1 1/2 tbsps tomato sauce
1 tsp red chilli paste (soak 3 or 4
dry chillis in hot water for 10
mts,cool, grind to a paste, and
saute paste in a tsp of oil for 2
mts)
salt to taste
1/2 tbsp chopped coriander leaves
(optional)
2 tbsps oil
For marinade: (marinate
paneerwith below ingredients for
10 mts)
large pinch black pepper pwd
salt to taste
1/2 tsp chopped ginger
1/2 tsp chopped garlic
1 tbsp corn flour + 5 tbsps water
1 Heat oil in a flat non-stick
pan,place the thinly coated paneer
pieces next to one another and
shallow fry till brown. Flip over and
let it brown the other side. Remove
and keep aside.
2 Heat a heavy bottomed
vessel,pour the left over shallow
fried oil(if necessary add 1-2 tsps
more oil), add the chopped ginger
and garlic and saute on high flame
forabout 30 secs. Add the chopped
spring onion whites and saute
for2 mts. Add sliced capsicum and
stirfry on high flame for 2 mts. Add
red chilli paste, tomato paste,
soysauce, vinegar, sugar and
combine. Add the sauteed paneer
and toss for a mt on high flame.
Add 5 tbsps of water and adjust
salt if necessary.
3 Add the cornflour water and
combine on high flame, tossing
thecontents, for 2 mts. You will
find that it becomes thick due to
cornflour.
4 Add the chopped spring onion
greens and combine. Garnish with
more spring onion greens. Serve
hot as a starter/appetizer.
Please Note:
Alternately, you can deep fry
themarinated paneer till golden
brown and follow rest of the
procedure.