Chilli Paneer Gravy is an Indo Chinese recipe which is served as a starter or main course dish. It is one of the most preferred Chinese recipes in restaurant. The taste of Chilli Paneer Gravy is similar to Chilli Paneer Dry. It is very easy and simple to prepare. Chilli Paneer Dry is the most preferred one as an appetizer or snacks but the curry version is mostly preferred in main course meal.
Chilli Paneer has two variants, Chilli Paneer Dry and Chilli Paneer Gravy. I have already shared the dry version of Chilli Paneer in my earlier posts. Today I am going to share the curry version of Chilli Paneer. The ingredients that we use are same for both the variants. The only difference is that the quantity of sauce is more in gravy version than dry version. To prepare more gravy, add more Corn Flour to the gravy.
The texture of this Paneer Gravy recipe in restaurants is usually reddish in colour. It is due to the addition of red food colour while preparing it. Here I will not be using any colour, so the texture will be slightly different than the restaurant one. However if you want to give the reddish texture to the recipe, you can use slight amount of red food colour. Add the colour to the corn flour paste and then add it to make the gravy. To make this recipe healthy, use Homemade Paneer.
To prepare Chilli Paneer Gravy, first we need to prepare the Paneer Pakodas. Coat the paneer cubes with corn flour paste and fry them in oil till they are crisp and golden in colour. Take out the paneer cubes and place them over the kitchen towel so that it absorbs the excess oil. Next we need to prepare the gravy. Saute Ginger, Garlic, Capsicum, Onion, etc. in oil for few minutes over medium heat. Then add all the sauces. Cook for another minute. Next add the Corn Flour paste and cook till the slurry becomes thick. At last add the fried Paneer Cubes into the slurry. Mix it properly so that all the paneer pakodas are well dipped into the gravy. Chilli Paneer Gravy is ready.
Serve Chilli Paneer Gravy by garnishing with Chopped Spring Onion Greens. Serve Chilli Paneer Gravy with Indo Chinese Rice recipe such as Veg Fried Rice or Schezwan Fried Rice or with Veg Chowmein.
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Let’s start preparing the gravy version of Chilli Paneer…..
Chilli Paneer Gravy/ How to make Paneer Chilli Gravy
Ingredients:
For Paneer Pakoda:
- 250 grams Paneer
- 4 tablespoon Maida (Plain
- 3 tablespoon Corn Flour
- 1/2 teaspoon Salt
- Oil for frying
- Water as required
For Chilli Paneer:
- 1 tablespoon Finely Chopped Ginger
- 1 tablespoon Finely Chopped Garlic
- 3 piece Green Chilli Slit
- 1 medium Onion (Cubed)
- 1 medium Capsicum (Cubed)
- 2 tablespoon Tomato Sauce
- 2 teaspoon Soya Sauce
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Vinegar
- 2 tablespoon Corn Flour
- 2 tablespoon Oil
- 2 tablespoon Spring Onion Greens
- 1 cup Water
- Salt to taste
Instructions:
Making Paneer Pakoda:
- Cut the Paneer into small cubes of 1 inch size. Keep it separately in a plate.
- Take a large bowl. Add Maida, Corn Flour and Salt. Mix it so that Maida and Corn Flour are mixed uniformly.
- Now add small amount of water. Mix it to make a smooth batter. Add water as required. The consistency of the batter should be such that it can hold the paneer cubes.
- Now heat Oil in a kadai or pan over medium heat.
- Add small amount of batter to check whether the oil is heated. If it immediately comes to the surface, it is the right temperature to prepare the pakoda.
- Take a Paneer cube and coat with batter. Drop it into the Oil. Similarly take few more Paneer cubes and coat with batter and dip them in oil.
- Fry the Paneer cubes till they are light golden in colour. Take the paneer cubes out and place them over kitchen towel so that it absorbs excess oil.
- Fry the remaining paneer cubes in the same manner. Keep it aside.
Preparing Chilli Paneer Recipe:
- Take Corn Flour in a small bowl. Add water to it. Mix it to make a thin paste so that there are no lumps. Keep it aside.
- Now heat Oil in a pan over medium heat. Add Finely Chopped Garlic, Finely Chopped Ginger and Slit Green Chilli.
- Saute all the ingredients till the raw smell of Ginger and Garlic goes off.
- Add cubed Onion and Capsicum. Cook them for 1-2 minutes over high flame.
- Bring down the flame to low and add Soya Sauce, Tomato Sauce, Kashmiri Red Chilli Powder, Vinegar and Salt.
- Mix all the ingredients and cook for 1-2 minutes.
- Now add the Corn Flour liquid into the pan. Mix it with all the ingredients. Keep stirring continuously so that no lumps are formed.
- If required you can add more water. Add water as per your requirement of gravy.
- Boil the gravy for 2-3 minutes till the consistency becomes thick.
- Now add the Paneer Pakoda into the thick gravy and cook for a minute.
- Switch off the flame. Chilli Paneer Gravy is ready to be served.
- Serve it hot by garnishing it with Spring Onion Greens. Serve it with Rice or with Noodles.
Notes:
- You can deep fry or shallow fry the paneer cubes. The taste will remain the same.
- The batter for preparing Paneer Pakoda should be of thick consistency so that it can hold the paneer cubes. Also there should be no lumps.
- The Onion and Capsicum should be kept little raw while frying it. It enhances the flavour of the Chilli Paneer.
- If you want to make Chilli Paneer in dry form then cook for a longer time so that the gravy gets dried.
- After adding the Paneer Pakoda into the gravy, do not cook the paneer for a longer time or else it will become hard and will change the taste.
