Chilli Paneer / How to make Dry Paneer Chilli
Chilli Paneer is an Indo Chinese recipe prepared by sauting fried Paneer Pakodas in sauce or gravy of different sauce and Corn Flour.
Servings 3 servings
Calories
Ingredients
For Paneer Pakoda:
- 250 grams Paneer
- 4 tablespoon Maida
- 3 tablespoon Corn Flour
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Salt
- 1 teaspoon Soya Sauce
- Oil for frying
- Water as required
For Chilli Paneer:
- 1 tablespoon Finely Chopped Ginger
- 1 tablespoon Finely Chopped Garlic
- 2 piece Green Chilli Slit
- 1 tablespoon Spring Onion Whites
- 2 tablespoon Spring Onion Greens
- 1 medium Onion (cubed)
- 1 medium Capsicum (cubed)
- 1 tablespoon Tomato Sauce
- 1 teaspoon Soya Sauce
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Vinegar
- 1 tablespoon Corn Flour
- 2 tablespoon Oil
- 1/2 cup Water
- Salt to taste
Instructions
Making Paneer Pakoda:
- Take the Paneer and cut it into small cubes of 1 inch each. Keep it aside in a plate.
- Now take a large bowl and add Maida, Corn Flour, Red Chilli Powder, Soya Sauce and Salt into it. Mix uniformly.
- Add Water into the mixture little by little and keep it mixing continuously.
- Mix it to make a smooth batter. The batter should be of proper consistency. There should not be any lumps in it.
- Heat Oil in a Kadai 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 the Paneer cubes one by one and coat it with the batter. Dip it into the Oil. Fry them till they are light golden in colour.
- In the similar manner fry all the remaining Paneer cubes. Keep the oil for using it to prepare the gravy of Chilli Paneer. Keep the fried Paneer in paper towel so that it absorbs excess oil.
Preparing Chilli Paneer Recipe:
- Heat Oil in a pan over medium heat. Add Finely Chopped Ginger, Garlic and Slit Green Chilli.
- Fry them till the raw smell of Ginger and Garlic fades away.
- Now add Spring Onion Whites and fry them till they become soft.
- Add cubed Onion and Capsicum. Saute them for approximately 1-2 minutes over high flame.
- Reduce the flame to medium. Add Soya Sauce, Tomato Sauce, Kashmiri Red Chilli Powder, Vinegar and Salt to taste.
- Mix all the ingredients and allow it to cook for 1-2 minutes.
- Now take a bowl and add Corn Flour. Add half cup water and mix it to make a thin liquid without any lumps.
- Add the liquid into the pan. Mix it with all the ingredients. Keep it stirring continuously so that no lumps are formed.
- Boil the gravy for another 1-2 minutes till a thick gravy of proper consistency is formed. It should not be thin.
- Now add the Paneer Pakoda into the thick gravy and cook for a minute. Mix it so that each paneer cubes are properly coated with the spices.
- Switch off the gas and add Spring Onion Greens. Mix it. Chilli Paneer Dry is ready to be served.
- Serve hot by garnishing it with Spring Onion. Serve it with any Chinese food or Rice or Noodles.
Notes
- I have used Kashmiri Red Chilli Powder to give a reddish colour to the recipe. If you want you can replace it with Dry Red Chilli paste.
- While making the batter, add water in small amount turn by turn, so that the batter does not become thin. The Paneer cubes should hold the batter firmly.
- The batter should be prepared such that there are no lumps in it.
- The Paneer cubes can be deep fried or shallow fried. It depends on your wish. The taste will not change.
- While frying the Onion and Capsicum, remember to keep it little raw. Do not completely cook it. Keeping it little raw will enhance the flavour of Chilli Paneer.
- If you want to make Chilli Paneer Gravy, add more amount of Corn Flour paste.
- 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.