Chilli Paneer Recipe:
A restaurant style Chilli Paneer recipe that’s quick and easy to prepare.
It’s every vegetarian Indians answer to the chilly chicken and quite aptly so for this chilli paneer recipe makes a perfectly spicy, tangy, sweet, hot bite as starters. I mean who wouldn’t have enjoyed the chilli paneer over teas, coffees or meals with enumerable stories brewing around it. The list of Indo-Chinese recipes that we’ve relished over the years is quite a story in itself, and among the variations that we developed for the vegetarians the paneer chilli continues to top the chart. So when our sullen winter palate called for a delicious mood-lifting snack, the quick chilli panner was such a relief.
Ps- The recipe below is for a semi-dry variation that works as a perfect starter but it can also be made into a main course gravy with a little adjustments, read the dos and don’ts below to find how.
Ingredients (Serves 2):
- 250 gms Paneer, cut into 1 inch cubes
- 1 medium Capsicum, sliced to small cubes
- 1 medium spring onion, chopped
- 3-4 green chillies, cut to 1 inch strips
- 4-5 cloves of garlic, finely cut to thin strips
- 1 tbsp ginger, grated or finely sliced to strips
- 1 tbsp oil plus enough to deep fry the paneer
- 1 tbsp corn flour
- 1 tbsp soy sauce
- 1 tsp sugar
- A little water
- Salt and pepper
For the batter:
- 2 tbsp Corn flour
- 2 tbsp Plain flour
- ½ tbsp Soy sauce
- A pinch of Baking Soda
- Salt to taste
- Heat enough oil to deep fry. Mix the contents for the batter together with 4-5 tbsp water to make a very thick batter.
- Coat the paneer cubes into the batter and deep fry in hot oil on high flame until the paneer turns golden. Strain on a kitchen tissue and keep aside.
- Now mix the remaining cornflour, a little salt, sugar and the soy sauce together with ½ cup water in a bowl and keep aside.
- Now heat a tbsp of oil in a wok or frying pan and add the green chillies, garlic, onion and spring onion whites and fry for 2-3 minutes until just golden on a medium flame.
- Then add the capsicums and fry for a minute on medium flame. Add the soy cornflour mixture and cook until it comes to just one boil and simmer.
- Dress with salt and pepper and add the fried paneer and mix well. Turn off the heat and sprinkle and slightly mix the entire chopped spring onion greens and serve immediately on its own as a snack or with your favourite Chinese noodle.
Dos and Don’ts:
- Incase you want to serve it as a main then simply increase the gravy by mixing an extra spoonful of cornflour and extra a tsp of soy sauce to the gravy and adjust salt to taste.