Chilli Paneer Recipe | Indian Paneer Recipes

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Actually soups and starters are out of my menu, I start with the dishes right away. So the first time I tasted chilli paneer was very recently only, and the one served in the restaurant I tried was more like gobi 65 and they called it chilli paneer. So I browsed to find the exact recipe and after few googling I came up with this recipe.

Chilli Paneer Recipe - Ingredients:

• Paneer - 1 cup cubed
• Capsicum - 1 chopped finely
• Onions - 1 chopped finely
• Garlic - 5 minced finely
• Green Chillies - 1 chopped finely
• Soya sauce - 1.5 tsp
• Tomato sauce - 1/2 tbsp
• Pepper powder - 1/2 tsp
• Coriander leaves - 1/2 tbsp chopped finely
• Oil - 1 tbsp
• Salt to taste

For the Marinade:

• Maida - 2 tbsp
• Corn flour - 1.5 tbsp
• Pepper powder - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Salt - as required
• Water - as to form a paste

Method:

1. Make a thick batter of the ingredients under 'to marinade' and add paneer to it and coat it well. Then toast the coated paneer in dosa tawa until golden brown. (You can deep fry them too).

2. Drain it in a tissue and set aside. Heat oil in a pan, add chopped green chillies and garlic. Then add onions saute till lightly browned, then add capsicum and fry for a minute. Then add soya sauce, tomato sauce and pepper powder.Mix well until the veggies are coated evenly.

3. Now add the remaining cornflour maida marinade batter but not more than 1 tbsp and keep stirring(this step is purely optional). It tends to stick so keep stirring continuously, sprinkle little water to reduce stickiness. Then add the toasted paneer and give a quick stir. Finally garnish with chopped coriander leaves and switch off.

Serve as a accompaniment with fried rice or just as a starter and am sure you will make this often.

My Notes :

• Adding the remaining cornflour maida batter is purely batter. I skip is sometimes too.
• You can make a more saucy version too, I have given the dry version of chilli paneer.
• I toasted the paneer in a non stick tawa, you can deep fry in oil too.

The fusion of indo chinese sauces with the flavour of coriander leaves tastes juts out of the world. I served it with egg fried rice and hubby totally loved the combination.