Paneer Chilli(gravy)

Name: Paneer Chilli(gravy)
Total time: 1800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 200 gms fresh paneer; 2 onions; 1 carrot; 1 capsicum; 1/2 cup cabbage; 12-15 garlic cloves; 1 " Piece ginger; 6 spicy green chillies; 1 tsp salt; 2 tbsp schezwan chutney; 1 tsp dark soya sauce; 2 tsp vinegar; 5 tbsp ketchup; 1 tbsp red chilli sauce; 1/2 cup cornflour; 1/4 cup maida; 1/2 tsp salt; 1 tsp ggg paste; 1 tsp chilli powder; 1/2 tsp pepper powder; 3/4 cup water; 2 tsp cornflour; 1 tsp maida; 1/4 tsp salt; 1/4 cup water; 2 cups oil for deep fry; 3 tbsp oil for gravy; 2-3 spring onions

Bina Anjaria @bina_anjaria_123

#pp
A popular Indo -Chinese cuisine recipe.
This can be served dry as starter
Or
As gravy with fried rice / noodles.
Requires very less cooking time
But calls for a lengthy preparation time

Bina Anjaria @bina_anjaria_123

#pp
A popular Indo -Chinese cuisine recipe.
This can be served dry as starter
Or
As gravy with fried rice / noodles.
Requires very less cooking time
But calls for a lengthy preparation time

Saved

Ingredients

30 minutes

4 persons

200 gmsfresh paneer
2onions
1carrot
1capsicum
1/2 cupcabbage
12-15garlic cloves
1" Piece ginger
6spicy green chillies
1 tspsalt
For Sauce Mix:
2 tbspschezwan chutney
1 tspdark soya sauce
2 tspvinegar
5 tbspketchup
1 tbspred chilli sauce
For Masala Slurry:
1/2 cupcornflour
1/4 cupmaida
1/2 tspsalt
1 tspggg paste
1 tspchilli powder
1/2 tsppepper powder
3/4 cupwater
For Plain Slurry:
2 tspcornflour
1 tspmaida
1/4 tspsalt
1/4 cupwater
Other Ingredients:
2 cupsoil for deep fry
3 tbspoil for gravy
2-3spring onions

Saved

Steps

30 minutes

1

First, chop all the vegetables. Prepare the Masala Slurry. Rest for 5 minutes.
2

Keep slurry medium thin. Cut paneer into strips. Dip paneer into the slurry and deep fry in hot oil.
3

Keep on a plate. Sprinkle little salt and chilli powder on the fried paneer. Do not over fry, else paneer will turn hard.
4

For Gravy:
Heat 3 tbsp oil until fully hot. Keeping the gas flame full, add in chopped ggg(green chilli, ginger and garlic). Saute until reddish. Add in onions and carrots and saute for 1 minute. Add in cabbage, capsicum, spring onion white and salt.
5

Saute on fast flame. Ready all the sauces and vinegar. Add these into the sauted vegetables.
6

Mix well on fast gas. Add 1/4 cup water and add half of the plain slurry and mix.
7

Add more 1/2 cup water and the remaining plain slurry. Mix and cook well. Check for salt and spiciness as per taste.
8

Mix and cook well for 2 minutes. Add in spring onion green.
Tasty Paneer chilli is ready- fully hygienic, colour-free and much better than outside street style one.
9

Serve hot.
Garnish with spring onion green.
I have served with fried rice.
Enjoying Sunday Special lunch with a smile with my dear family.
Happy Cooking!! 😊