PANEER CHILLI DRY
Chilli based recipes are quite common starters from the indo chinese cuisine. particularly the chilli chicken features a huge fan following due to its tender chicken pieces in chilli sauce. an equivalent recipe has extended to vegetarian option with paneer cubes and paneer chi
lli dry is one such popular option.
i am an enormous fan of paneer and indo chinese recipes and this recipe may be a combination of both. i personally just like the gravy version of it.whenever we plan for outdoor dining, we take the mixture of Chinese fried rice with some chilli gravy with it. having said that, a dry version also can be shared as a side with the indo chinese rice dishes. an equivalent chilli sauce also can be used with other ingredients like gobi, aloo. but the soft and moist paneer with chilli sauce makes it lethal. moreover, during this recipe, I even have deep-fried the paneer cubes with a spiced batter, before tossing it with condiment . this makes it more crispy, tasty, and flavored but some prefer adding paneer cubes because it is without deep frying.
furthermore, some easy and important tips, suggestions and variations for an ideal chilli paneer recipe. firstly, my preferred preference is to form chilli sauce as hot and sweet, and hence i exploit spaghetti sauce with chilli sauce. yet it are often made with none sweetness with just chilli sauce in it. secondly, the paneer has got to be moist and tender for the simplest result. hence i might recommend using homemade paneer cubes or fresh paneer from the shop . lastly, the flavour of chilli sauce are often increased or decreased with the utilization of green chillies in it. hence add it as per your preference.
▢¼ cup corn flour
▢2 tbsp maida / flour
▢1 tsp ginger garlic paste
▢½ tsp kashmiri red chilli powder
▢¼ tsp pepper powder
▢½ tsp salt
▢¼ cup water
▢12 cubes paneer / pot cheese
▢oil ( for frying)
▢2 tbsp oil
▢2 clove garlic (finely chopped)
▢1 chilli (slit)
▢4 tbsp onion (chopped)
▢½ onion (petals)
▢½ capsicum (sliced)
▢1 tsp chilli sauce
▢2 tbsp tomato saue
▢2 tbsp vinegar
▢2 tbsp soy
▢¼ tsp kashmiri red chilli powder
▢¼ tsp pepper powder
▢¼ tsp salt
▢1 tsp corn flour
▢2 tbsp water
firstly, during a small bowl take ¼ cup corn flour and a couple of tbsp maida.
also add 1 tsp ginger garlic paste, ½ tsp chilli powder, ¼ tsp pepper powder and ½ tsp salt.
form a smooth lump free batter adding ¼ cup water.
now dip 12 cubes paneer and coat uniformly.
deep fry in hot oil ensuring the flame is on medium.
stir occasionally until the paneer cubes turn golden brown and crisp.
drain off the fried paneer and keep aside.
in a large kadai heat 2 tbsp oil and saute 2 clove garlic, 1 chilli and a couple of tbsp spring onion.
also, saute ½ onion and ½ capsicum on high flame for a moment .
further add 1 tsp chilli sauce, 2 tbsp tomato sauce, 2 tbsp vinegar and a couple of tbsp soy .
now add ¼ tsp chilli powder, ¼ tsp pepper powder and ¼ tsp salt.
stir fry until the sauce is combined well.
prepare the corn flour slurry by mixing 1 tsp corn flour in 2 tbsp water.
pour the cornflour slurry into the wok and blend continuously.
stir fry until the sauce turns glossy and thickens.
add in fried paneer and a couple of tbsp onion . mix well.
finally, enjoy chilly paneer with Chinese fried rice .