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Hello friends, today I am going to make Restaurant style Chili Paneer. It is one of the popular Indo-Chinese dishes which can be served as starter or for the main course with fried rice or noodles. With this recipe, you can easily make this tangy chili paneer at home. If you have a small party or get-together, then you can add this to your menu. So, let’s start the recipe.
The recipe is very simple and is always healthy when prepared at home. And no doubt, it is much healthier when cooked at home. You can make it dry or with gravy, as you like. I am making semi-dry chili paneer. It goes well even with naan or simple chapati.
Ingredients
For coating paneer
Paneer / cottage cheese – 250 gms
Corn flour – 3-4 tsp
Black pepper pwd – ¼ tsp
Red chili pwd – ½ tsp
Salt – ½ tsp
Water – 3-4 tsp
For gravy
Ginger – 1 inch
Garlic – 4
Green chili – 2
Onion – 2 (diced)
Capsicum/Green bell pepper – 1 (diced)
Spring onion – 1
Soya sauce – 1 ½ tsp
Tomato sauce – 4 tsp
Red chili sauce – 1 tsp
Vinegar – ½ tsp
Corn flour – ½ tsp
Salt – ½ tsp
Water – ½ cup (as per required consistency)
Zutaten
Zum Beschichten von Hüttenkäse
Hüttenkäse – 250 g
Maismehl – 3-4 TL
Schwarzer Pfeffer pwd – ¼ TL
Rot Chili Pulver – ½ TL
Salz – ½ TL
Wasser – 3-4 EL
Für Soße
Ingwer – 1 Zoll
Knoblauch – 4
Grüner Chili – 2
Zwiebel – 2 (gewürfelt)
Paprika / Grüne Paprika – 1 (gewürfelt)
Frühlingszwiebel – 1
Soja sauce – 1 ½ TL
Tomaten sauce – 4 TL
Rot Chili Sauce – 1 TL
Essig – ½ TL
Maismehl – ½ TL
Salz – ½ TL
Wasser – ½ Tasse (je nach gewünschter Konsistenz)
Method:
First, we will coat the paneer cubes with corn flour. Here I have around 250 gms of paneer, cut into cubes. Add black pepper pwd, red chili pwd, salt, and corn flour. Sprinkle 2-3 tsp water and mix all the ingredients so the paneer cubes are nicely coated. When I coat this way, I don’t need to add refined flour or maida.
You can also make batter to coat the paneer cubes. For making batter you need to mix equal proportion of corn flour & refined flour. Without refined flour, it’s difficult to make the batter as the corn flour will form lumps and settle down. Make a thick batter so it remains coated to the paneer cubes and does not drop off.
So, the paneer cubes are well coated now and ready to be fried. Heat 4 tbsps of oil in pan on medium heat. I am going to shallow fry them. Once oil is hot, add the paneer cubes and fry till all sides turn golden brown in color. Keep turning the paneer cubes with a fork so it does not get burned. The paneer cubes are well fried on all sides, let’s take them out to a plate and keep aside.
In the remaining oil, add finely chopped ginger and garlic, sauté for few seconds on high heat. Add slit green chilies. Add diced onions and capsicum and stir fry on high heat for 2 mins (sauté them until onion turns translucent). Add sliced spring onion bulbs and sauté for few a min.
Now I will add corn flour mixture, in this I have added ½ tsp corn flour, 1 tsp soya sauce and 2 tsp of water. Add it and cook till it thickens. I have added ¼ cup of water to adjust the consistency. Cook it on high heat for 2 min. Now add 4 tsp of tomato sauce, 1 tsp red chili sauce, ½ tsp of soya sauce and ½ tsp of vinegar. Mix them well and cook for a min on medium heat.
Now add the fried paneer cubes and mix well to coat them with sauces. Add ¼ cup of water and ½ tsp salt, keep stirring and cook on high heat for 2 mins. Add chopped spring onion greens and give a final stir. Switch off the gas. Now let’s plate it out and garnish with some spring onion greens.
Sweet & sour, spicy & tangy chili paneer is ready. Serve as appetizer or for main course with fried rice, noodles, naan or simple chapati.
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