Chilli Paneer

Chilli Paneer is one of the most loved Indo-Chinese dish whether dry or with gravy. It is something that we all want to indulge in eating and exploring the tangy punches given to the dish due to the presence of the blend of sauces in it.

I am sharing a simple recipe for homemade Chilli Paneer with gravy…..so lets begin.

Ingredients:

(Serves 4)

Corn Flour – 8 Spoons

Maida (All purpose flour) – 6 Spoons

Paneer – 100gm

Shimla Mirch – 1 small

Hari Mirch (Green Chilli) -2

Pyaz (Onion) – 2 small

Gajar (Carrot) – 1 small

Patta Gobhi (Cabbage) – 1/3 cup chopped (optional)

Adrak- Lehsun(Ginger-Garlic) paste- 1 spoon

Lal Mirch (Red chilli) powder – 1/2 tsp

Hara Lehsun (Spring onions)- few pieces, finely chopped

Salt – 1 tbsp

Lal Mirch (Red Chilli) Powder- ½ tbsp

Tomato Ketchup – 4  tbsp

Soya Sauce – 2 tsp

Vinegar – 2 tsp

Chilli Sauce – 2 tbsp

Oil for frying – approx. ½ cup

Method:

Take a bowl and mix 4 spoons of corn flour and 6 spoons of maida with ½ cup of water. Cut the paneer into square pieces and put it for marinating in the corn flour- maida mix for about 10-15 min.

Now chop the vegetables- pyaz, gajar, shimla-mirch patta gobhi into long thin slices (you may change the shape to square if you wish for). Cut the hari mirch into 2 halves.

Put a sauté pan over the flame and add 1 tbsp of oil, sauté the vegetables along with the ginger garlic paste, till they are almost cooked (add little water and cover the lid to speed- up the process with least amount of oil)

Put a shallow frying pan over medium flame and fry the marinated paneer pieces as shown in the picture below( if you wish you can deep fry the paneer but that uses a lot of oil)

Once the paneer is fried, put a deep frying pan or kadhai over the flame. Meanwhile the pan turns hot…make a mix of 4 spoons of corn flour with 1 cup of water and mix all the sauces, vinegar, red chilli powder and salt in the quantities mentioned in the ingredients’ list.

Now put the vegetables that were sauté already in this pan, add the corn flour and sauce mix to it, keep stirring. Once the pan is hot enough, lower the flame and add ½ cup of water more….keep stirring and until the mixture thickens.

If you want more gravy you can add ½ cup of water more or else add the fried paneer to the gravy and switch the flame off in 2 min (If you wish the gravy to be more spicy you can use 1 spoon extra of all the sauces and vinegar)

Garnish your Chilli Paneer with chopped spring onions and serve hot!!

If you love Indo-Chinese a lot then do try my Vegetable Noodles recipe, link: http://thechatorivirgo.com/recipe/vegetable-noodles/

And my Paneer Manchurian Recipe, link: http://thechatorivirgo.com/recipe/paneer-manchurian/

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