Peppy Chilly Paneer

Chilly Paneer is a famous Indo Chinese food easily available in India. In China, if you are craving for it, then this is not the type of food they are familiar with. Like every other Indian counterpart, I enjoy Indo-Chinese dishes and surely one of them is this simple yet tangy, spicy chilly Paneer.



It is made with cottage cheese and bell peppers. Traditionally green ones are used so I prepared using those, Although you may use yellow and red ones to give it more vibrancy in colors.

In India, one gets this in a restaurant as well as on small stalls as street food but grievously some of them use food colors and monosodium glutamate to make it look delicious and so it's not very good to use those artificial flavors.




Make your own Chilli Paneer recipe and enjoy at home. I made the way I enjoy it and it's just basic. I have not played anyway with the flavors.

So let me give you the recipe of my peppy Chilli Paneer.



Peppy Chilli Paneer


Yield: 2-3 Servings

Total time: 30-35 mins


Ingredients


For Paneer Marination

250 gms cottage cheese( Paneer), Diced into cubes

3 tbsp all-purpose flour

2 tbsp cornstarch

1 tsp ginger garlic paste

1/2 tbsp Red chili Powder

1/2 tsp black pepper, crushed

Salt, to taste

water


For Gravy

2 tbsp Oil

2 tsp Ginger, chopped

2-3 cloves of Garlic, crushed

2-3 Hot green chilies, slit

1-2 capsicum, diced

1 onion, Diced

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp cornstarch


oil for shallow frying


Direction


Marination


  • In a mixing bowl add all-purpose flour, cornstarch,ginger-garlic paste. Now add red chili powder, black pepper, and salt.

  • Mix it and add water. Prepare a slurry, it shouldn't be runny. This will coat your Cottage cheese properly

  • Add cottage cheese cubes and coat it in slurry.

  • keep aside.


  • Shallow fry paneer cubes by cooking all sides of paneer evenly.


Preparing Chilly Paneer


  • In the same pan in which you fried paneer use leftover oil to make the gravy. Keep it approx 2 tbsp if it's more. and remove extra.

  • Add ginger , saute it for 2-3 seconds and then add garlic till aromatic. Add slit chilies.

  • Now add diced onions and saute till translucent, It should have a little crunch.

  • Add Capsicum and saute. Don't cook capsicum for a longer time. It will maintain the crunch. next, add Soya sauce and rice vinegar. Add water.

  • Prepare a slurry with cornstarch and water by mixing the two. Add it in the gravy.

  • Bring it to a boil. now add cottage cheese and give it a mix.

  • Season it with salt and pepper and Garnish it with scallion cuts and sesame seeds.

  • Ready to serve.


Notes


  • You may also deep fry the cottage cheese if you want.

  • You can add water in the chili Paneer according to your choice depending on how dry or gravy like you want. Don't add too much.

  • When preparing dry version don't wait for a boil. Just throw in cubes of Paneer.




Download Recipe PDF


Share your experiences below about this.

You can also follow and tag us on Instagram @eatartist.

Let the art of food paint you.

Love, Uma

SUBSCRIBE TO OUR YOUTUBE CHANNEL
LIKE US

Stay Up-To-Date with New Posts

Follow us:
  • YouTube
  • Instagram
  • Facebook
  • Black Pinterest Icon
  • Twitter
  • Black RSS Icon

Food Photography | Vegetarian | Recipes 

© 2020 by EatArtist.com