Chilli Paneer

Indian-Chinese cuisine is loved by children and adults alike. Inspired by the Chinese cooking techniques and sauces, they are adapted into our cuisine by implementing them with Indian ingredients. Chilli paneer is one such Indo-Chinese delicacy that can be served as a starter or can be made into a gravy and served with fried rice.

Today’s recipe is a dry version of the chilli paneer, which makes a great appetizer for parties. Deep fried paneer is tossed in a thick sauce made of onions, garlic, green chillies, peppers, soya sauce and chilli sauce. The hot green chillies, pepper powder and red chilli sauce makes this dish really hot and spicy. It tastes best when served piping hot.

Chilli Paneer Dry

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• Paneer – 200 grams cut into 1″ cubes
• Onion – 1 medium cut into cubes
• Capsicum – 1 medium cut into cubes
• Green chillies – 5 to 6 slit
• Garlic – 6 chopped
• Ginger – 1 inch piece chopped
• Soya sauce – 2 tsp
• Red chilli sauce – 2 tsp
• Pepper powder – 1 tsp
• Vinegar – 1 tsp
• Salt – to taste
• Oil – 1 tbsp
• Spring onion – 1/4 cup chopped

To marinate paneer

• All purpose flour / Maida – 2 tbsp
• Cornflour – 1 tbsp
• Ginger-garlic paste – 1/2 tsp
• Red chilly powder – 1/2 tsp
• Baking soda – a pinch
• Salt – to taste
• Oil – to deep fry

Instructions

• In a bowl add maida, cornflour, ginger garlic paste, red chilly powder, baking soda, salt and mix well. Add water little by little and make a thick batter.
• Add the paneer cubes and mix well. Set aside for 5 minutes. Meanwhile heat oil to deep fry the paneer cubes.
• Once the batter has coated well on the paneer, deep fry the paneer cubes until golden. Drain the excess oil on a tissue paper. Set aside.
• In a wok or pan heat oil and add garlic, ginger and green chillies. Fry them on high flame for a minute and then add the onions.
• Fry till the onions turn soft. Then add capsicum and stir on high flame for about 3-4 minutes.
• Now add salt, soya sauce, red chilli sauce, pepper powder, vinegar and stir for a minute. Add the fried paneer cubes and toss for 2-3 minutes. Garnish with spring onion.

Notes

• Do not overcrowd paneer cubes while deep frying. You can also shallow fry the paneer cubes in a tawa instead of deep frying.
• Instead of vinegar, you may use lemon juice.
• Adjust the amount of green chillies according to your spice level.

Course: Appetizer

Cuisine: Indo-Chinese