Chilli Paneer Dry

Indo Chinese recipes are really quick to make and enjoyed by all. My Chilli Paneer dry with green chilles is quite popular with my folks. 

I have had a lot of requests for this recipe. So, finally here is one of my quickest recipes for you.

The preparation time is just about 20 mins. You can cook the dish right before serving if you have prepped for it.

Very few and readily available ingredients are used in the dish. The cottage cheese cooked with green chillies can be served up as an appetizer or starter. It can very well be combined with fried rice or noodles.

My tip: try it with instant noodles sometime.

For more such recipes, subscribe & check out my channel:  https://goo.gl/XBwLLc

Chilli Paneer Dry (with green chillies)              Serves 4 to 5

Ingredients:

Paneer/Cottage Cheese – 250 g (diced)

Corn flour – 3 tblsp + ½ tblsp for slurry

All purpose flour – 2 tblsp

Green chilies – 2 finely chopped

Garlic – 1 tsp finely chopped

Celery (stalk) – 1 tsp finely chopped

Capsicum – 1 big cut into square pieces

Shallots or baby onions – 8 halved

Green chili sauce – ½ tblsp

Dark soy sauce – 1 tblsp

Synthetic vinegar – 1 tblsp

Sugar – ½ tsp

White pepper powder – to taste

Salt – to taste

Ajinomoto or MSG – a large pinch (optional)

Oil – for shallow frying and cooking

Method:

1.    Cut the paneer into cubes. Sprinkle 2 to 3 tblsp of corn flour and 2 tblsp of all purpose flour over them. Toss gently to coat the paneer pieces. Keep aside.

2.    Mix ½ tblsp of corn flour with ½ cup of water to make slurry. Keep aside.

3.    Heat some oil and shallow fry the paneer pieces till they have a light colour on them. Drain and keep aside.

4.    Reduce the oil in the pan to about 1 ½ tblsp. Add in the garlic and celery, fry briefly. Add in the capsicum and onions and fry them for a minute.

5.    Add in the chopped chilies and fry briefly. Add in the sugar, salt and pepper and mix well.

6.    Add in the chili sauce and the soy sauce. Mix thoroughly. Now, add the fried paneer pieces into the pan and mix well to coat them with the sauce.

7.    Pour in half of the slurry. Mix well to coat the contents of the pan. Add the rest if desired. This should be a dry preparation. (If you want gravy, then add ½ cup of water and more slurry till you get the desired consistency.)

8.    Once the slurry has set, turn off the heat. Add in the vinegar and Ajinomoto (optional) and mix well. Serve immediately.

© Rinki’s Kitchen