Chilli Paneer is one of the most sought after Indo- Chinese dishes.
When I go out to eat, the one dish I order all the time is Chilli Paneer. Normally a starter, I am known to order it as one of my main dishes.
Tender Paneer cubes coated in a tangy chilli sauce, this dish is a winner all around. In fact, this is my favourite dish!
You can serve with noodles, fried rice or perhaps chapatis. I personally love to have this dish with soft naan.
To fry the paneer:
- 400 grams of Paneer
- 4 tablespoon of plain flour – maida
- 4 tablespoon of corn flour
- 1/2 cup of water
- 1/2 tsp red chilli powder – lal mirch
- 1/2 teaspoon of sugar
- Pinch of tandoori masala (optional)
- 1/4 tablespoon of salt
For the sauce:
- Cup of diced peppers
- 1 big onion (cut into big chunks)
- 3 green chillis
- 1 teaspoon ginger paste
- 2 teaspoon of garlic paste
- 2 tablespoon tomato ketchup
- 1 tablespoon of chilli sauce
- 1 tablespoon of vinegar
- 1 teaspoon of red chilli powder – lal mirch
- Pepper to taste
- Salt to taste
- 2 tablespoons of soya sauce
- Starch water ( 2 tablespoons of water with 1 tablespoon of corn flour)
Frying the paneer
- Mix flour and corn flour in a bowl
- Add the red chilli powder, tandoori, sugar and salt
- Add the paneer
- Add water slowly and mix until paneer pieces are covered thoroughly
- Shallow fry or deep fry in a pan until done
- Add onion and chillis to a pan. Fry until the onions are transparent
- Add ginger and garlic paste and fry until the raw smell goes
- Now add peppers and fry until cooked. Be careful not to burn the onions
- Add ketchup and chilli sauce. Mix.
- Add soya sauce and vinegar. Mix.
- Now add red chilli powder, salt and pepper
- Add starch water
- Now add paneer and cook for a few minutes
- Chilli Paneer is ready
- You can add water if the sauce becomes too thick
- Add extra cornflour if the sauce is too watery
- Add sugar if the sauce is too biter