Chilli Paneer is a famous indo-chinese appetizer, well-known for its flavours. It is sometimes served as a side dish alongside naan bread or steamed rice or even noodles. There are two types of chilli paneer, one is the dry version of it and the other one is the gravy version. This recipe focuses on the latter one.
- Kitchen Scale
- Measuring Spoons
- Measuring Cups
1. For Frying the Paneer
- 125g of paneer
- Pinch of salt
- Dash of pepper
- 3 tbsp of corn starch - or as needed
- Oil for frying
2. For the Gravy
- 2 tsp of light soy sauce
- Pinch of freshly crushed pepper
- 2 tsp of red chilli powder
- 1/4 cup of chopped spring onions (set aside a tablespoon for garnishing)
- 4-5 green chillies, split lengthwise - or as per your taste
- 2 tsp of garlic paste
- 1/4 cup sliced capsicum / green bell pepper
- 1/2 cup of water
- 2 tsp sesame oil
- 1 tbsp of corn starch, dissolved in 2 tbsp of water
- Pinch of Salt
- Dash of sugar - as per taste
- Combine the ingredients for frying the paneer together.
- In a frying pan, heat oil on medium low heat and deep fry paneer until lightly golden.
- In a saucepan, heat the sesame oil and add the garlic paste followed by the spring onions.
- Then add the bell pepper and the chillies.
- Add the freshly crushed black pepper. (You could add sichuan peppercorns as well, just 1 or 2)
- Add the chilli powder, the sugar, salt and soy sauce. Let simmer for a min or 2.
- Add the dissolved corn starch. Give a stir and let thicken.
- Finally add the fried paneer. Let simmer for another 1-2 minutes.
- Top with remaining spring onions.
- Serve with hot steamed rice or naan.