FOOD & TRAVEL

Dry Paneer Chilli

 

Ingredients

For Preparing the Paneer

Homemade paneer/Indian cottage cheese – 250 grams, cut into ½ inch pieces (recipe here)

All-purpose flour – ½ cup

Cornstarch – ¼ cup +2 tbsp

Salt – to taste

Black pepper – ½ tsp, freshly ground

Baking powder – ⅛ tsp

Ginger-garlic paste – 1 tbsp, freshly ground

Water – ⅓ cup

For the Paneer Chilli Sauce

Oil – 2 tbsp

Spring onion whites – ½ cup, finely chopped

Onion – 1 medium, cubed and layers separated

Capsicum – 1 large, cubed

Green chilies – 10 or to taste, split lengthwise

Spring onion greens – 2 tbsp, finely chopped

Garlic – 2 tbsp, minced

Ginger – ½ tbsp, minced

Cornstarch slurry – 1 tsp cornstarch mixed with ½ cup water

Dark soy sauce – 1 & ½ tbsp

Teriyaki sauce – ½ tbsp

Chili garlic sauce – ½ tbsp (I used Lee Kum Kee brand)

Vinegar – 1 tsp

Salt – to taste

Black pepper – ½ tsp, freshly ground

MSG/Ajinomoto – ½ tsp

Roasted sesame seeds – for garnish

Instructions

First off, sprinkle 2 tbsp cornstarch on the paneer and give it a toss to coat it evenly. Let the paneer rest in the fridge for 10 minutes.

Combine all-purpose flour, ¼ cup cornstarch, salt, freshly ground black pepper, baking powder, and ginger-garlic paste in a bowl. Give it a mix.

Add water and whisk well to make a thick batter.

Dip the paneer pieces in the batter and let the excess batter drip.

Carefully drop the paneer pieces in the hot oil. When the batter on the underside of the paneer sets, flip the paneer.

Turn the heat to low and fry until golden. Do not fry for very long, else the paneer will become chewy.

Drain the fried paneer and take it out onto a plate, Set it aside.

Now to make the sauce, heat oil in the skillet or wok on high flame. Add in the spring onion whites and saute it for a minute.

Add the ginger, garlic, and green chilies. Saute for a minute.

Next, toss in the diced onions and capsicum and saute for another minute. Do not overcook the veggies. They should be crunchy.

Season with salt, freshly ground black pepper, and MSG/ajinomoto. Mix.

Now add the vinegar, dark soy sauce, chili garlic sauce, and teriyaki sauce. Give it a quick mix.

Add the cornstarch slurry and mix. Bring the sauce to a boil.

When it thickens, turn the heat off.

Add the fried paneer and give it a toss.

Garnish with spring onion greens.

Chilli paneer recipe is ready. Serve hot. Garnish with some roasted sesame seeds. Enjoy!

 

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