Paneer Chilli

Paneer chili is tempting indo-Chinese cuisine which you can have either dry or gravy. Paneer chili is a great appetizer to serve as finger food in parties. This melt in the mouth starter flavored with all the ethnic Chinese flavors is an all-time favorite that is really easy to prepare.

Ingredients

  • For marinating paneer :
  • Paneer – 200 grams
  • Corn starch – 2 TBS
  • All-purpose flour – 2 TBS
  • Soya sauce – 1 TSP
  • Chili sauce – 1 TSP
  • Salt – As per taste
  • Water – 3 to 4 TBS
  • For paneer chili:
  • Oil – 3 TBS
  • Finely cut ginger – 1 TBS
  • Finely cut garlic – 1 TBS
  • Green chilies (long cut) – 3
  • Bellpaper – 1 small size (julienne cut)
  • Onion – ½ of medium size (julienne cut)
  • Chili sauce – 2TBS
  • Soya sauce – 2TBS
  • Vinegar – ½ TBS
  • Ajino moto (MSG) – ½ TSP
  • Salt – As per taste
  • Corn starch – 1 TSP + 1TBS water for dissolving it
  • Water – Less than 1 Cup

Method

  • For marinating paneer :
  • Cut paneer in to rectangle pieces.
  • Now make batter for marinating paneer adding everything mentions in ingredients except paneer.
  • When batter is ready, add paneer cubes to it and set aside for 30minutes.
  • Take pan and add oil into it.
  • Pan fry paneer into it for around 30 seconds to 1minute on both side on medium flame until they got golden brown color with crispy texture outside.
  • Take it out when it’s done.
  • For paneer chilli :
  • In the same pan and oil now add ginger, garlic and green chilies and sauté it for 30 seconds.
  • Add bell paper and onion to it and sauté for next 1minute.
  • Now add soya sauce, chili sauce, vinegar, salt and ajino motto (MSG) to it and mix well.
  • Add paneer cubes to it and mix well.
  • If you want to have paneer chili dry than sprinkle some water on top and you are ready to have it but I want to make it gravy so now add water in to it and let it start simmering.
  • When its simmering, add corn starch + water mixture in it to give thicken consistency to our paneer chili.
  • Add mixture as per you want thick or thin consistency of your gravy.
  • Mix well and serve hot.
  • Serve it with fried rice, noodle or naan.

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