Chili Paneer

by Shaheen Ali

Chinese is the new flavor in town, an what better than having some Indo-Chinese affair with some lip smacking Chili Paneer Chili . Our desi Indian Cottage Cheese or tofu when combined with Chinese flavor makes it absolutely delectable. The saucy sticky gravy with paneer, onions and green bell peppers gives a perfect blend of Indian and Chinese flavors.


Me and my son are a big time fan of Indo Chinese food. Infact this is the only paneer delicacy where my son finishes off all the pieces alone without any fuss. Best part in this dish is that the consistency of the  sauce can be regulated as per personal choice and preference. Paneer Chili can be made dry, semi dry or with gravy as well. As the gravy one becomes too saucy, i always chose to make the semi-dry version that can be easily enjoyed with plain rice, fried rice or even stir fry noodles.

Print Recipe
CHILI PANEER (SEMI - DRY)
Course side dish
Cuisine chinese
Prep Time 10 minutes
Servings
serving
Ingredients
  • 200 gms Paneer Cottage Cheese Tofu / / - (i used Amul )
  • 1 / Capsicum Green Bell Pepper - (thin sliced)
  • 2 Onion (diced)
  • 1 1/2 cups Vegetable Stock Water or
  • 1/2 tsp Black Pepper Powder
  • 1 Chilly (chopped) Green
  • 1/2 inch Ginger - (chopped)
  • 5 Garlic (chopped)
  • 2 tsp Soy Sauce
  • 1 tsp Sugar
  • 1 1/2 tbsp Tomato Sauce
  • 1 tsp Apple Cider Vinegar White Vinegar or
  • Salt - as needed
  • Oil - for frying
For cornflour paste :
For marination :
Course side dish
Cuisine chinese
Prep Time 10 minutes
Servings
serving
Ingredients
  • 200 gms Paneer Cottage Cheese Tofu / / - (i used Amul )
  • 1 / Capsicum Green Bell Pepper - (thin sliced)
  • 2 Onion (diced)
  • 1 1/2 cups Vegetable Stock Water or
  • 1/2 tsp Black Pepper Powder
  • 1 Chilly (chopped) Green
  • 1/2 inch Ginger - (chopped)
  • 5 Garlic (chopped)
  • 2 tsp Soy Sauce
  • 1 tsp Sugar
  • 1 1/2 tbsp Tomato Sauce
  • 1 tsp Apple Cider Vinegar White Vinegar or
  • Salt - as needed
  • Oil - for frying
For cornflour paste :
For marination :
Instructions
  1. Dice paneer into equal size pieces. In a separate bowl mix cornflour with chopped ginger garlic and salt and pepper as required. Add paneer pieces into the mix and stir such that the paneer gets coated with the dry mic properly. Refrigerate it for 5-7 mins.
  2. Heat 2-3 tbsp oil in a wok and fry the marinated paneer pieces till light golden in color. Do not over fry it as it may get dense.
  3. Drain the paneer cubes into a kitchen napkin and keep aside.
  4. Remove extra oil from the wok such that only 1 tbsp oil is left for making the manchurian.
  5. Now in the left oil, add chopped ginger and garlic and saute. Now add onion and bell peppers along with some chopped green chilies and saute all together for few minutes.
  6. Now add soy sauce, tomato sauce and vegetable stock. Cook for another few minutes till the mixture begins to reduce.
  7. Now add the cornflour paste and keep stirring to avoid forming lumps.
  8. Simmer the gas flames and keep stirring till the sauce begins to thicken.
  9. Once you get the desired consistency of the sauce add fried paneer cubes, pepper powder, sugar, vinegar and salt as needed.
  10. Stir and cook for another 1-2 minutes and turn off the gas.
  11. Serve hot with stir fry noodles or plain/fried rice !
Recipe Notes

Powered by WP Ultimate Recipe

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy