How to Make Chilli Paneer recipe
How to Make Chilli Paneer
Prep and Fry Paneer.png "How to Make Chilli Paneer")
2. Next add ½ teaspoon ginger paste and ½ teaspoon garlic paste.
3. Add ¼ teaspoon crushed black pepper or black pepper powder and ¼ teaspoon Kashmiri red chilli powder. Season with salt to taste.
4. Next add ¼ cup water or add as required. With a wired whisk or a spoon mix very well to get a smooth batter without any lumps. The batter is of medium consistency.
5. Add paneer cubes in the batter. With a spoon, gently coat the paneer cubes with the batter.
1. Heat 3 tablespoons oil in a heavy frying pan or skillet. I have pan fried the paneer cubes. You can also deep fry them.
2. Once one side is done, flip it and fry the other side. Flip a couple of times and fry till the paneer cubes are crisp and golden.
3. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.
Add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic and 2 to 3 green chillies (slit or sliced).
2. Stir fry on medium to high heat for about 30 seconds or until fragrant.
3. Then add ⅓ cup chopped spring onions (scallions). Stir fry spring onions for 1 to 2 minutes on medium to high heat.
4. Next add ½ cup sliced capsicum.
5. Stir fry on medium to high heat for 3 to 4 minutes. The capsicum only needs to slightly cooked.
6. Lower the heat and then add ½ teaspoon Kashmiri red chilli powder or sweet paprika.
7. Then add 2 teaspoons soy sauce.
8. Next add 1 teaspoon red chilli sauce. The red chilli sauce has to be spicy.
9. Stir and mix the sauces and red chilli powder with the remaining stir fried ingredients.
10. Add ½ to ⅔ cup water.
11. Let the chilli sauce mixture come to a simmer on medium to medium-high heat.
12. Take 1 tablespoon cornstarch in a small bowl.
13. Add 2 to 3 tablespoons water for dissolving corn starch into a slurry or paste. (Cornstarch is known as cornflour in India.)
14. Mix very well to get a fine and smooth paste without any small lumps.
15. Lower the heat and then add the slurry or paste to the sauce.
16. As soon as you add, mix the pan ingredients very well so that no lumps are formed.
17. Add ½ to 1 teaspoon sugar to taste.
18. Season with salt to taste. Be sure to taste the sauce first as soy sauce and red chilli sauce already have salt in them.
19. Mix very well and simmer till the sauce has slightly thickened and the cornstarch has cooked.
22. Add the fried paneer cubes.
23. Mix paneer cubes very well with the gravy.
24. Turn off the heat and then add ¼ to ½ teaspoon rice vinegar or white vinegar. You can skip vinegar if you want, but the slight bit of tang really makes the dish taste nice.
25. Then add about 2 to 3 tablespoons of chopped spring onions greens. Mix very well.
Check the taste and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.
26. Serve restaurant style Chilli Paneer garnished with some spring onions. You can serve it with any Chinese style stir fried rice or noodles recipe.
Ingredients
For Batter- 2 tablespoons cornstarch (also known as cornflour in India)
- 3 tablespoons all-purpose flour
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- ¼ teaspoon crushed black pepper or black pepper powder
- ¼ teaspoon kashmiri red chilli powder or sweet paprika
- salt as required
- ¼ cup water or add as required
- For Frying Paneer
- 3 tablespoons oil
- 200 to 250 grams Paneer – cut in cubes
- For Chilli Paneer Gravy Or Sauce
- ⅓ cup spring onions – chopped or 2 small sized spring onions (scallions)
- 2 to 3 green chillies – slit or sliced
- 2 teaspoons ginger – finely chopped
- 2 teaspoons garlic – finely chopped
- ½ cup capsicum – sliced or 1 small green bell pepper
- 2 teaspoons soy sauce – naturally brewed
- 1 teaspoon red chilli sauce – spicy tasting
- ¼ teaspoon black pepper powder
- ½ teaspoon kashmiri red chilli powder or sweet paprika
- ½ to 1 teaspoon sugar or add as required
- salt as required
- ½ to ⅔ cup water or add as required
- 1 tablespoon cornstarch (also known as cornflour in india)
- 2 to 3 tablespoons water for dissolving cornstarch
- ¼ to ½ teaspoon rice vinegar or white vinegar – optional
- 2 to 3 tablespoons spring onion greens – chopped, to be added later
3. Add ¼ teaspoon crushed black pepper or black pepper powder and ¼ teaspoon Kashmiri red chilli powder. Season with salt to taste.
4. Next add ¼ cup water or add as required. With a wired whisk or a spoon mix very well to get a smooth batter without any lumps. The batter is of medium consistency.
5. Add paneer cubes in the batter. With a spoon, gently coat the paneer cubes with the batter.
1. Heat 3 tablespoons oil in a heavy frying pan or skillet. I have pan fried the paneer cubes. You can also deep fry them.
2. Once one side is done, flip it and fry the other side. Flip a couple of times and fry till the paneer cubes are crisp and golden.
3. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.
Make Chilli Sauce
1. In the same pan, there will be some oil left, so there is no need to add any extra oil.Add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic and 2 to 3 green chillies (slit or sliced).
2. Stir fry on medium to high heat for about 30 seconds or until fragrant.
3. Then add ⅓ cup chopped spring onions (scallions). Stir fry spring onions for 1 to 2 minutes on medium to high heat.
4. Next add ½ cup sliced capsicum.
5. Stir fry on medium to high heat for 3 to 4 minutes. The capsicum only needs to slightly cooked.
6. Lower the heat and then add ½ teaspoon Kashmiri red chilli powder or sweet paprika.
7. Then add 2 teaspoons soy sauce.
8. Next add 1 teaspoon red chilli sauce. The red chilli sauce has to be spicy.
9. Stir and mix the sauces and red chilli powder with the remaining stir fried ingredients.
10. Add ½ to ⅔ cup water.
11. Let the chilli sauce mixture come to a simmer on medium to medium-high heat.
Make Chilli Paneer
12. Take 1 tablespoon cornstarch in a small bowl.
13. Add 2 to 3 tablespoons water for dissolving corn starch into a slurry or paste. (Cornstarch is known as cornflour in India.)
14. Mix very well to get a fine and smooth paste without any small lumps.
15. Lower the heat and then add the slurry or paste to the sauce.
16. As soon as you add, mix the pan ingredients very well so that no lumps are formed.
17. Add ½ to 1 teaspoon sugar to taste.
18. Season with salt to taste. Be sure to taste the sauce first as soy sauce and red chilli sauce already have salt in them.
19. Mix very well and simmer till the sauce has slightly thickened and the cornstarch has cooked.
22. Add the fried paneer cubes.
23. Mix paneer cubes very well with the gravy.
24. Turn off the heat and then add ¼ to ½ teaspoon rice vinegar or white vinegar. You can skip vinegar if you want, but the slight bit of tang really makes the dish taste nice.
25. Then add about 2 to 3 tablespoons of chopped spring onions greens. Mix very well.
Check the taste and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.
26. Serve restaurant style Chilli Paneer garnished with some spring onions. You can serve it with any Chinese style stir fried rice or noodles recipe.
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