Dry Chilly Paneer

Name: Dry Chilly Paneer
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: World Cuisine
Ingredients: 200 g Cottage Cheese/Paneer; ¼ cup Cornflour; Salt to Taste; ½ tsp Red Chilly Powder; 1 ½ tbsp Vegetable Oil; 1 tsp Sesame Oil; 2 tsp Chopped Ginger; 3 tsp Chopped Garlic; 2 pieces Red Chilly Whole (Broken); 2 pieces Green Chilly; ¼ cup Cubed Onion; ¼ cup Capsicum; ¼ tsp Bell Pepper; 1 tbsp Chilly Paste; ¼ tbsp Pepper; 1 tsp Dark Soya; 1 tsp Light Soya; ½ tsp Vinegar; 34 tbsp Water; 1 tbsp Ketchup; 2 tbsp Cornflour Slurry; 1 tsp Sugar; 2 tsp Spring Onion Greens; Oil - For frying

AuthorMeg's Kitchen

RatingDifficultyBeginner

When we talk about Chinese food in India, more often than not, we are talking about Desi Chinese food which has evolved from authentic Chinese cuisine but barely resembles it’s original version. We have beautifully adapted Chinese cuisine and made it our own – spicy and vegetarian. Both of these flavours almost never found in authentic Chinese Cuisine. But who is complaining?? Merging of cultures gives birth to wonderful recipes and we love our Desi Chinese version. Sharing with you all, a super easy and quick Chilly Paneer Dry recipe. Hope you enjoy it

Yields2 Servings

Prep Time20 minsCook Time10 minsTotal Time30 mins

200 g Cottage Cheese/Paneer

¼ cup Cornflour

Salt to Taste

½ tsp Red Chilly Powder

1 ½ tbsp Vegetable Oil

1 tsp Sesame Oil

2 tsp Chopped Ginger

3 tsp Chopped Garlic

2 pieces Red Chilly Whole (Broken)

2 pieces Green Chilly

¼ cup Cubed Onion

¼ cup Capsicum

¼ tsp Bell Pepper

1 tbsp Chilly Paste

¼ tbsp Pepper

1 tsp Dark Soya

1 tsp Light Soya

½ tsp Vinegar

34 tbsp Water

1 tbsp Ketchup

2 tbsp Cornflour Slurry

1 tsp Sugar

2 tsp Spring Onion Greens

Oil - For frying

Direction

Cut paneer into cubes and pat them dry.
Sprinkle 1/4 cup cornflour and salt and red chilly powder over the paneer cubes and coat well and rest for 5-10 minutes.
Heat oil. Once again coat the paneer with the cornflour mix added earlier.
Now drop the paneer pieces into hot oil and flash fry for 45 seconds to 1 minute.. Remove and place on a kitchen paper to drain off any excess oil.
Mix together the chilly paste, dark soya, light soya and vinegar in a bowl.
Take 1 1/2 tbsp vegetable oil and 1 tsp sesame oil in a wok and heat on high flame.
Add ginger and garlic to hot oil and saute for 30 seconds., now add the onion, red chilly whole and green chilly and saute for 45 seconds.
Now add the capsicum and bell pepper and saute again for 45 seconds.
Season with salt and pepper and add in the sauce mix we prepared along with water.
Add fried paneer cubes and mix well, all on high flame.
Add sugar and ketchup if using. Also, if you want more gravy then add the cornflour slurry and adjust thickness by adding more water.
Remove and garnish with spring onion greens!!
Serve hot.

NOTES

Best served hot
You can use only Dark or only Light soya sauce also.
Avoid frying the paneer and keeping, it will loose it’s crunch
Do not over fry the paneer at all.
Avoid green chillies if you want. Adjust all seasoning as per your choice.
You can follow the same process and make gravy chilly paneer by using vegetable stock or water with added cornflour to thicken the gravy.
Use any vegetables of your choice or as per availability.

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Ingredients