Chilli paneer

Name: Chilli paneer
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 200 gm Paneer, cubed; 1/4 teaspoon red chilli powder; 3 tablespoon cornstarch/corn flour; 3 tablespoon Maida/ all-purpose flour; 1/8 teaspoon black pepper powder; as per taste Salt; as required water; as needed Oil for frying; 1 tablespoon soy sauce; 2 tablespoon red chilli sauce; 2 tablespoon tomato ketchup; 1/2 teaspoon vinegar; 1/2 teaspoon red chilli powder; 1 teaspoon sugar; 1 teaspoon black pepper powder; 1 teaspoon ginger garlic paste; 2 tablespoon spring onion whites, greens (Each) (Optional and if available); 1/2 cup capsicum, cubed two medium-sized onions, cubed; 1 green chilli, sleet/ without seeds; 2 tablespoons oil, sesame oil preferably

Nandita @Nanditajain

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Ingredients

20-25 minutes

3-4 servings

200 gmPaneer, cubed
1/4 teaspoonred chilli powder
3 tablespooncornstarch/corn flour
3 tablespoonMaida/ all-purpose flour
1/8 teaspoonblack pepper powder
as per tasteSalt
as required water
as neededOil for frying
Ingredients to prepare the chilli sauce:
1 tablespoonsoy sauce
2 tablespoonred chilli sauce
2 tablespoontomato ketchup
1/2 teaspoonvinegar
1/2 teaspoonred chilli powder
1 teaspoonsugar
1 teaspoonblack pepper powder
1 teaspoonginger garlic paste
2 tablespoonspring onion whites, greens (Each) (Optional and if available)
1/2 cupcapsicum, cubed two medium-sized onions, cubed
1green chilli, sleet/ without seeds
2 tablespoonsoil, sesame oil preferably

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Steps

20-25 minutes

1

Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch,3 tablespoons flour along with salt and pepper.
2

Add water to make a free flowing batter, it should neither be thick nor thin, of a medium consistency.
3

Meanwhile heat oil in a kadai/wok on a medium flame for deep frying the cubed paneer pieces. Dip each paneer cube into the batter and add them to the hot oil. Fry until they turn golden brown and crispy from both sides.
4

In a bowl, mix 1 tablespoon soya sauce 2 tablespoon red chilli sauce 2 tablespoon tomato ketchup half teaspoon vinegar half teaspoon red chilli powder 1 teaspoon sugar1 teaspoon black pepper powder. Mix until all is well combined. Keep aside covered so that it doesn’t loose its aroma.
5

In a nonstick kadai, heat 2 tablespoons oil on high flame. When oil is hot, set the flame on sim, and add the prepared ginger garlic paste. Sauté till it starts leaving a slightly burned aroma.
6

Then add, the slit green chilli and cubed onions and capsicum. Sauté on a medium flame such that they remain crunchy and crispy.
7

Next add, the prepared sauce and mix. Let the flame be on sim.
Then add the fired paneer pieces and mix well. Add 2-3 tablespoons of water or as required so that the veggies mix well with the sauce and are layered with the sauce. Add salt if required and toss again
8

Turn off the flame and garnish with spring onions whites and greens (optional). The Chilli Paneer is ready to serve with fried rice/ vegetarian manchurian etc.