Chilli Paneer
Ingredients
To fry
- 300 gms Paneer cubes
- 1 tbsp Corn flour
- 1 tbsp Maida / Plain white flour
- 1 tbsp Soy sauce
- 1 tsp Black pepper
- 1 tsp Red chilli powder
- Oil To shallow fry
To make gravy
- 1 tsp Sesame Oil
- 1-2 tbsp Spring Onion
- 3 tbsp Onion
- 1 dry red chilli
- 1 green chilli Finely chopped
- 1 tbsp Chopped Garlic
- 1 tbsp Chopped Ginger
- 1 Large capsicum cubed
- 1 tbsp Dark Soy sauce
- 1 tbsp Red chilli sauce
- 1 tbsp green chilli sauce
- 1 tbsp Ketchup
- 1/4 tsp Ajinomoto optional
- 1.5 tbsp corn flour
- 1/2 cup water
- Salt to taste
- 1 tsp Vinegar
Instructions
- Take a bowl, add the paneer cubes without any water in it, add the ingredients mentioned under ‘To Fry’ and mix it well.
- Add oil to a frying pan to shallow fry the paneer cubes.
- Once hot, gently add paneer cubes in batches until all are golden and fried.
- Transfer to a paper towel and continue to next steps
- Heat a pan on medium flame, add sesame oil to it and once hot, add finely chopped garlic, Finely chopped Ginger, minced Green Chillies and dry red chilli.
- Sauté for a few seconds and then add the Spring onions and regular onions and sauté for 1 minute.
- Next add cubed green capsicum and sauté on medium to high flame. Cook until capsicum is slightly cooked but still is crunchy.
- Next, add the fried paneer cubes and mix it in.
- Add in the sauces one after the other - Dark Soy sauce, Red chilli sauce, Green Chilli sauce, tomato sauce or ketchup and mix it well.
- Take a table spoon of vinegar and add it to the pan, Sprinkle a little ajinomoto for added flavour
- Check for salt and add more if required. Note : If the soy sauce already has salt in you can skip it.
- Make a corn slurry, by adding 1.5 tbsp corn flour to 1/2 cup of water and pour into the pan
- Keep the flame on medium to high flame and allow it to come to a simmer.You’ll notice that the sauce quickly begins to thicken. Mix it in. Add more water to adjust consistency.
- Turn off the flame and serve it with your favourite side dish
Notes
Adding ajinomoto is optional, how ever it brings a nice flavour to the final dish.
You can use pressed, firm tofu in this recipe.
You can use pressed, firm tofu in this recipe.