a very well-liked Indo-Chinese dish that uses diced capsicum and paneer cubes. With the
softness of paneer and the spiciness of Indo-Chinese sauce, the dish is renowned for its
chilli flavor. It can be served as an appetizer or as a side dish with Indo-Chinese rice or
noodles, making it the perfect party starter.
is a fast, gluten-free, vegetarian stir-fry that only requires a few readily available
ingredients.
The best thing about this recipe is that you can use it as a weekday meal or as an appetizer
by making a small change to the sauce.
This is a healthier and lighter take on the classic deep-fried and battered chilli paneer.
Together, they provide a filling vegetarian supper. Savor it with steamed rice or vegetable
chow mein for a full dinner.
Enjoy a tasty low-carb supper by using it as filling for lettuce cups!
I can have it on the table in only twenty-five minutes thanks to the high-heat stir-fry
method!
I can serve it as an appetizer or as a main course thanks to the two sauce variants.
How To Make Chilli Paneer
Ingriedients-----------------
For Frying:
¼ cup corn flour
2 tablespoons maida or ordinary flour
One tablespoon of ginger garlic paste
½ teaspoon powdered Kashmiri red chili
¼ teaspoon crushed pepper
½ teaspoon salt
¼ cup water
12 cubes of cottage cheese or paneer
Oil for frying
For Sauce:
2 tablespoons of oil
2 finely sliced garlic cloves.
One chilli, slit
4 tablespoons of chopped spring onion
½ onion, petals
½ sliced capsicum
One teaspoon of chilli sauce
Two tablespoons of tomato sauce
Two tablespoons of vinegar
Two tablespoons of soy sauce
¼ teaspoon powdered Kashmiri red chili
¼ teaspoon crushed pepper
¼ teaspoon salt
One teaspoon of corn flour
Two tablespoons of water
Instructions-----------------
1.First, combine 2 tablespoons of maida and ¼ cup maize flour in a small bowl.
2.Add ½ tsp chilli powder, ¼ tsp pepper powder, ½ tsp salt, and 1 tsp ginger garlic paste.
3.Add ¼ cup water to the batter to make it smooth and lump-free.
4.Now, evenly coat 12 paneer cubes after dipping them.
5.Make sure the flame is on medium while deep-frying in hot oil.
6.Until the paneer cubes are crisp and golden brown, stir them occasionally.
7.The fried paneer should be drained and set aside.
8.Heat 2 tablespoons of oil in a large kadai and sauté 2 cloves of garlic, 1 chilli, and 2
tablespoons of spring onions.
9.Additionally, sauté ½ onion and ½ capsicum for one minute over high heat.
10.Add two tablespoons tomato sauce, two tablespoons vinegar, two tablespoons soy
sauce, and one teaspoon chilli sauce.
11.Add ¼ tsp salt, ¼ tsp pepper powder, and ¼ tsp chilli powder immediately.
12.Stir-fry the sauce until it's well mixed.
13.Mix 1 tablespoon corn flour with 2 tablespoons water to make the corn flour slurry.
14.Fill the wok with the cornflour slurry and stir constantly.
15.Stir-fry until the sauce thickens and becomes glossy.
16.Add 2 tablespoons of spring onion and the fried paneer. Mix thoroughly.
17.Lastly, eat fried rice with chilly paneer.
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