Chilli Paneer is a Chinese recipe with an Indian twist. You can eat it with the steamed rice but I like to eat it just by itself as a snack. Try it. It’s awesome.
|Preparation time:||1 hour 20 minutes|
Ingredients for Paneer
|Chopped Garlic clove||1/4 tsp|
|Soy Sauce||1 tsp|
|Kali mirch (black peppercorns)||1/8 tsp|
|Corn Starch||1 tsp|
|All Purpose Flour||1 tsp|
|Vegetable Oil||To fry|
Ingredients for Gravy
|Freshly blended tomatoes||1/2 cup|
|Red Onion||1/2 cup chopped|
|Ginger Garlic paste||1/2 tsp|
|Black Pepper Powder||1/4 tsp|
|Soy Sauce||4 tsp|
|Corn Starch||2 tsp|
|White Vinegar||1 tsp|
|Vegetable Oil||1 tbsp|
|Fresh coriander leaves||4 tbsp|
- Cut paneer in cubes or rectangular shape.
- Mix all ingredients from the paneer section except the oil and keep aside for one hour for marination.
- After one hour, fry the paneer pieces. The oil for frying should be pretty hot. If paneer does not start browning as soon as it’s dropped in the oil then oil is not hot enough.
- Drop a few pieces of paneer in the oil one by one and fry till it’s slightly brown. Make sure to drop only a few pieces otherwise they will all stick together.
- Drain the paneer on a paper towel and fry rest of the pieces slowly.
- Cut red onion in rings and keep aside. Chop the green part of green onions and keep aside. Chop green chillies finely. Separate out the coriander leaves from the stems and discard the stems. Wash the leaves and chop them finely.
- Mix 2 tsp of corn starch in 4 tbsp of water and keep aside.
- Heat 1 tbsp of oil in a nonstick pan. Fry onion rings for a minute while separating the rings. Add ginger garlic paste and fry for another minute.
- Now add freshly blended tomato, chopped green chillies, soy sauce, salt, black pepper and cook for a few minutes.
- Add vinegar and the cornstarch slurry. Keep stirring constantly. It will immediately thicken a bit.
- Now add paneer and cook till paneer is heated through. Turn off the heat.
- Garnish with green onions and coriander leaves. Chilli Paneer is ready to serve.
- Normally I use homemade paneer for most recipes but for this one I prefer to buy it from the store because I want the paneer pieces to hold their shape.
- Always fry paneer in very hot oil otherwise it becomes rubbery and doesn’t taste that good.
- If gravy becomes too thick after you add corn slurry, just add a little bit water. The gravy should not be runny but it should not be too dry either.