Paneer Chilli Dry Recipe2015-09-29
- Yield : 2
- Prep Time : 7m
- Cook Time : 18m
- Ready In : 25m
Who does not love to order around round of finger licking tasty dry chilly paneer from a renowned Indo Chinese restaurant? But that wouldn’t be satisfying as the taste still lingers in one’s mouth and leave taste buds screaming for more.
So why not prepare a restaurant style chilly paneer which is completely healthy if eaten in limited amounts and that too without any added MSG. These features make this dish safe, healthy and super tasty appetizer!
- 1 tbsp chilli sauce
- 1 tbsp soya sauce (prefer naturally brewed or organic)
- 1 ½ cups paneer (approximately 180 to 200 grams)
- 2 tbsp. chopped spring onions greens
- 1 tbsp. chopped garlic
- 1 tsp vinegar
- ½ tsp sugar
- ½ tsp kashmiri red chili powder
- 2 tbsp. corn flour
- 2 pinches of pepper powder
- oil as needed
- 2 tbsp chopped spring onion whites
- ½ cup sliced capsicum / bell pepper
- 1 medium onion sliced thinly
- 1 to 2 green chilies slit and deseeded
Clean and cut paneer into small cubes. Boil about 500 milliliters of water and pour the hot water in a bowl. Soak the freshly cut paneer cubes in hot water for around 20 minutes.
While paneer is being soaked, a few tablespoons of maida and cornflour in another bowl. A pinch of sugar, pepper and salt are added in the bowl along with a modest drizzle of dark soy sauce. Add appropriate amount of water so that the batter becomes thin and not runny.
The rinsed and softened paneer cubes are then tossed into the batter and coated properly by mixing well with a spoon. This marinade is kept aside for around half an hour.
Heat oil in a non-stick pan and put the paneer cubes in for frying. One can grill, shallow fry, tawa fry or deep fry. The cubes should be spread evenly and take enough care not to let them touch each other while frying to avoid sticking.
Turn the cubes around on all sides and fry till its golden brown color. Drain the excess oil by placing them in a kitchen tissue paper.
Its time to prepare the master sauce now. Add the sauces in a fresh bowl first being tomato ketchup, followed by soy sauce, green chilli sauce, red chilli sauce, and vinegar in appropriate amounts. Mix and keep it aside for time being.
Toss in freshly chopped ginger, garlic and deseeded green chillies to the pan containing remaining oil. Sauté for a couple of minutes and add onion, capsicum, sugar and very little salt, as the sauces has enough salt in them. Mix well and let the veggies cook a little in medium flame.
Sprinkle in a tablespoon of chilli powder followed by the master sauce which was set aside. Stir the veggies with sauces very well and when it begins to bubble a bit, know its time to drop in the golden brown paneer.
Let it cook for a few minutes. Keep mixing and tossing them at regular intervals. Finally add a handful of finely chopped spring onions. It shall add that extra flavor in dry chilli paneer. Sauté for a minute more and transfer to a serving bowl immediately to avoid the paneer getting rubbery.
Garnish with coriander leaves and add few drops of lemon juice to enhance the taste.
Serve it hot and pair it with hakka noodles, Chinese fried rice or schezwan rice. One can also complete dry chilli paneer with warm and simple soups in the winters. This dish can be cleverly used as a starter to earn compliments from the guests.