Chilly Paneer is a popular Indo-Chinese starter, with crispy paneer cubes made in a zesty, tangy, and savory sauce with capsicum and onions. Perfect as a starter or a with fried rice or noodles, this dish packs a punch of taste with every bite.
Ingredients
For the Paneer & Batter:
- 250 grams paneer
- 3 tablespoons cornflour
- 2 tablespoons all-purpose flour (maida)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- Water, as needed to make a thick, easy batter
- Oil, for deep frying
For the Sauce & Stir-Fry:
- 2 tablespoons oil
- 1 medium onion, thinly sliced
- 1 medium green bell pepper (capsicum)
- 2-3 green chilies, slit or chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- Salt, to taste
- 1/2 teaspoon sugar
- 1/4 cup water
- 2 tablespoons chopped spring onions, for garnish
Instructions
- Batter preparation for coating Paneer:
- To prepare the batter, take a bowl, combine corn flour, all intended flour, salt and black pepper.
- Slowly water and whisk to make a smooth, thick batter.
- Gently ss the cheese in the batter until each part is evenly coated.
- Fry paneer:
- Now take oil in a pan heat it on medium flame.
- Deep fry the cheese until it is golden brown and crispy.
- Take out on paper on a towel to remove the excess oil.
- Preparing for Stir Fry:
- In a large pan take 2 tablespoons of oil on and heat it on medium high flame.
- Add minced garlic, ginger and green chilies. Fry for about 30 seconds until aromatic.Spread the sliced onion and bell pepper.
- Stir for 2-3 minutes until they are slightly tender.
- Make the sauce:
- Reduces the heat to the medium. Add soy sauce, chili sauce, tomato ketchup, vinegar and a pinch of salt with sugar.
- Stir well, simmer the sauce for a minute. If you prefer consistency like gravy, add a splash of water.
- Gather and Finish:
- Gently add fried paneer cubes. Mix everything together by ensuring that the paneer is evenly coated with sauce and mixed with vegetables.
- Cooking for an extra 2 minutes on low heat, allowing the taste better. Garnish with chopped spring onion.
- Serves:
- Pair with hot servings as appetizers, or fried rice, noodles or even delicious filling in wrap.
- Enjoy the spicy, tangy and delicious deity of your homemade chilly paneer.
- To prepare the batter, take a bowl, combine corn flour, all intended flour, salt and black pepper.
- Slowly water and whisk to make a smooth, thick batter.
- Gently ss the cheese in the batter until each part is evenly coated.
- Now take oil in a pan heat it on medium flame.
- Deep fry the cheese until it is golden brown and crispy.
- Take out on paper on a towel to remove the excess oil.
- In a large pan take 2 tablespoons of oil on and heat it on medium high flame.
- Add minced garlic, ginger and green chilies. Fry for about 30 seconds until aromatic.Spread the sliced onion and bell pepper.
- Stir for 2-3 minutes until they are slightly tender.
- Reduces the heat to the medium. Add soy sauce, chili sauce, tomato ketchup, vinegar and a pinch of salt with sugar.
- Stir well, simmer the sauce for a minute. If you prefer consistency like gravy, add a splash of water.
- Gently add fried paneer cubes. Mix everything together by ensuring that the paneer is evenly coated with sauce and mixed with vegetables.
- Cooking for an extra 2 minutes on low heat, allowing the taste better. Garnish with chopped spring onion.
- Pair with hot servings as appetizers, or fried rice, noodles or even delicious filling in wrap.
- Enjoy the spicy, tangy and delicious deity of your homemade chilly paneer.
Tips and variety
Crispier paneer: Make sure your oil is warm enough before frying; The medium temperature gives the paneer a crisp coating without overcooking.
Adjusting the Heat:Feel unfastened to dial up or tone down the green chilies and red chili sauce based on your spice desire.
Gravy Version:For a richer, gravy-kind dish, growth the sauce proportions and add water all through the stir-fry.
