Chilly Paneer
Chilly Paneer (Semi Gravy) :
One of the favorite dishes from Indian Chinese cuisine is chilli paneer. One recipe for all taste buds! Easy to prepare, home made and the best of all it tastes as much good as your food from restaurant. This recipe is prepared with very less oil and without deep frying any ingredient. Why not give it a try? Let's begin..
One of the favorite dishes from Indian Chinese cuisine is chilli paneer. One recipe for all taste buds! Easy to prepare, home made and the best of all it tastes as much good as your food from restaurant. This recipe is prepared with very less oil and without deep frying any ingredient. Why not give it a try? Let's begin..
Preparation Time: 15 mins
Cooking Time: 15-20 mins
Cuisine: Indian Chinese
Type: Veg
Servings: 2 people
Ingredients
Ingredients
- 100 gms of Paneer/Cottage cheese
- 1 medium sized Onion
- 1/2 inch Ginger
- 5-6 garlic cloves
- 2-3 Green chilly (as spicy you want)
- finely chopped Coriander leaves
- 3-4 tbsp cooking oil
- 1 tbsp butter (optional)
- 2 tbsp of Soy Sauce
- Salt to taste
- 3/4 tbsp of White Vinegar
- 1 medium sized Capsicum/Bell Pepper
- 3 tbsp of corn flour
- 1 tbsp of Tomato Ketchup
- 2 tbsp of Schezwan Chutney/Chilly Sauce
Step 2: Take corn flour in a bowl and little 2-3 tbsp of water to it. Mix it well so that there are no lumps. Put the paneer in it and coat the paneer well.
Step 3: Heat a pan/kadhai. Add butter/cooking oil(2 tbsp) to it. Once it gets heated, put the paneer and fry for some time till it is little brown.
Step 4: Take the paneer and keep it aside in a separate bowl. Now, in the same pan/kadhai add 1 tbsp of oil. After it is heated, add ginger and garlic.
Step 5: Stir it for sometime. As soon as garlic starts turning a little brown, add green chilly to it. Then add the onions and fry.
Step 6: Add Capsicum to it and fry for sometime. Add Vinegar and salt to taste.
Step 7: Add Soy sauce to it. Mix well.
Step 8: Then add Schezwan Chutney/Chilly Sauce. Mix properly.
Step 9: Now, add Tomato ketchup to it and mix.
Step 10: Take the corn flour which might be left from the paneer coating. It should be 4-5 tbsp. If the remaining one is less, add some cornflour and water to it for proper quantity. Mix well, no lumps should be there.
Step 11: Add this corn flour to the gravy and keep stirring it for sometime. This will prevent the lump formation. When it is mixed properly without lumps, add paneer to it and mix.
Step 12: Add 3/4th cup of water to it and cook for sometime.
Step 13: Garnish with coriander leaves. Your dish is now ready to be served.
Tips:
- If you are adding Schezwan chutney, skip the chilly sauce. Add any one.
- You can also add few corns to it, as per your choice.
- Do not cook the vegetables for more time as it will reduce the crunchy texture of the dish.
- Dip the onions in water for 1/2 hour before cutting, this will reduce the burning sensation in your eyes.
- If paneer sticks to the pan while frying, try turning it using spoon, this will make it easy.
- If the ingredients start sticking to the pan/kadhai while making gravy, add very little water to it and then stir, this will prevent the ingredients from sticking to the pan.
- 3-4 tbsp cooking oil
- 1 tbsp butter (optional)
- 2 tbsp of Soy Sauce
- Salt to taste
- 3/4 tbsp of White Vinegar
- 1 medium sized Capsicum/Bell Pepper
- 3 tbsp of corn flour
- 1 tbsp of Tomato Ketchup
- 2 tbsp of Schezwan Chutney/Chilly Sauce
Steps:
Step 1: Take onion and capsicum and cut it into cubes. Separate the onion layers. Chop Ginger, Garlic and coriander leaves. Slit green chilly from middle and cut it long. Also, cut the Paneer/Cottage cheese into long pieces.
Step 2: Take corn flour in a bowl and little 2-3 tbsp of water to it. Mix it well so that there are no lumps. Put the paneer in it and coat the paneer well.
Step 3: Heat a pan/kadhai. Add butter/cooking oil(2 tbsp) to it. Once it gets heated, put the paneer and fry for some time till it is little brown.
Step 4: Take the paneer and keep it aside in a separate bowl. Now, in the same pan/kadhai add 1 tbsp of oil. After it is heated, add ginger and garlic.
Step 5: Stir it for sometime. As soon as garlic starts turning a little brown, add green chilly to it. Then add the onions and fry.
Step 6: Add Capsicum to it and fry for sometime. Add Vinegar and salt to taste.
Step 7: Add Soy sauce to it. Mix well.
Step 8: Then add Schezwan Chutney/Chilly Sauce. Mix properly.
Step 9: Now, add Tomato ketchup to it and mix.
Step 10: Take the corn flour which might be left from the paneer coating. It should be 4-5 tbsp. If the remaining one is less, add some cornflour and water to it for proper quantity. Mix well, no lumps should be there.
Step 11: Add this corn flour to the gravy and keep stirring it for sometime. This will prevent the lump formation. When it is mixed properly without lumps, add paneer to it and mix.
Step 12: Add 3/4th cup of water to it and cook for sometime.
Step 13: Garnish with coriander leaves. Your dish is now ready to be served.
Tips:
- If you are adding Schezwan chutney, skip the chilly sauce. Add any one.
- You can also add few corns to it, as per your choice.
- Do not cook the vegetables for more time as it will reduce the crunchy texture of the dish.
- Dip the onions in water for 1/2 hour before cutting, this will reduce the burning sensation in your eyes.
- If paneer sticks to the pan while frying, try turning it using spoon, this will make it easy.
- If the ingredients start sticking to the pan/kadhai while making gravy, add very little water to it and then stir, this will prevent the ingredients from sticking to the pan.
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