Site Network: Home | Blogcrowds | Gecko and Fly | About

Chilli Paneer

Posted by Anish Dosslin at 12:29 AM

Type - Indo-Chinese
Serves - 2-3
Rating - 4/5
Last prepared - 28 Aug 2021

Ingredients

Paneer - 200g (1 in cubes)
Maida / AP flour 3 tbsp
Corn flour - 2 tbsp
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Soy sauce - 1/2 tbsp
Ketchup - 1 tbsp
Red chili sauce - 1/2 tbsp (or schezwan sauce)
Vinegar - 1/2 tbsp
Red chili powder
Ginger - finely chopped - 2 tsp
Garlic - finely chopped - 2 tsp
Green chili - 2 cross cut like penne
Capsicum - 1 (julienned or cut as squares)
Onion - 1 (julienned or cut as squares)
Spring onions - 1/2 cup chopped + 2 tbsp
Salt

Prep & notes

  • Double the soya, vinegar, ketchup and chili if you need more gravy
  • In 1/2 cup of water mix 1 tbsp corn starch. Keep aside
  • Same recipe for Eggs and Cauliflower. Both have to be boiled prior to frying

Method

Paneer

  • Mix together 3 tbsp of maida / AP flour and 2 tbsp corn starch. Mix well
  • Add 1 tsp Ginger and 1/2 tsp Garlic paste. Mix well
  • Add 1/4 tsp pepper powder and 1/4 tsp chili powder. Add salt as per your taste
  • Add water little by little until a thick batter is formed. Batter should be thick enough to coat the paneer and hold on nicely; and runny enough to not clump
  • Heat oil in a pan to shallow fry. Coat paneer with batter and shallow fry until all sides are golden brown. Keep aside on paper towels to drain oil

Sauce

  • Take some 1tbsp oil and heat. Add ginger, garlic and green chili. Saute for about a minute
  • Add spring onions. Saute for a minute
  • Add capsicum and onions. Cook for about a minute
  • Add 1/4 tsp pepper powder and 1/2 tsp red chili powder
  • Add soy, ketchup, red chili sauce and vinegar. Cook for about a minute
  • Add corn starch slurry and cook until nice thick consistency. Add salt to task
  • Take off flame and add paneer. Mix carefully.
  • Add spring onions on top

References

 

0 comments:

Post a Comment

Subscribe to: Post Comments (Atom)