Chilli Paneer Recipe (with Step by Step Photos)
|250 gms Paneer (cottage cheese)|
|4 Green Chillies, slit|
|5-6 Garlic Cloves, minced|
|1/2 teaspoon minced Ginger|
|1 large Green Capsicum, chopped|
|1 large Onion, chopped|
|2 tablespoons Maida (all purpose flour)|
|2 tablespoons + 1 tablespoon Cornflour (corn starch)|
|2 teaspoons Soya Sauce|
|1 teaspoon Green Chilli Sauce|
|1½ teaspoons Tomato Sauce|
|6 tablespoons + 3 tablespoons Water|
|2 tablespoons + for deep frying, Cooking Oil|
|1/2 teaspoon Black Pepper Powder|
|Salt to taste|
- Cut paneer into 1-inch cubes. Make paste (required to coat the paneer cubes) by mixing maida, 2 tablespoons cornflour, black pepper powder and salt with 6 tablespoons water. (use as needed, start with adding 4 tablespoon water and keep adding another tablespoon water until medium thick paste is ready).
- Coat paneer cubes with the paste and set aside for 10-15 minutes to marinate.
- Heat cooking oil in a kadai over medium flame. Deep fry coated paneer cubes in oil until light brown.
- Strain them and then put on an absorbent paper (to soak all unnecessary oil) and keep aside until needed.
- Dissolve 1 tablespoon cornflour in 3 tablespoons water and keep aside. Heat 2 tablespoons oil in a frying pan. Add minced ginger and minced garlic and sauté for 30 seconds over medium flame. Add chopped onion and sauté until it turns light brown. Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.
- Add chilli sauce, soya sauce, tomato sauce and salt. Mix well and cook over medium flame for 1 minute.
- Add fried paneer cubes and dissolved cornflour (prepared in step-5). Stir and cook over medium flame for around 2-3 minutes or until gravy turns thick.
- Turn off flame and transfer prepared Chinese veg paneer chilli dry to serving dish. Garnish it with spring onion and serve hot with soup or fried rice.
- You can also shallow fry paneer cubes instead of deep-frying them to reduce the calories of a dish. To shallow fry them, heat 1-2 tablespoons cooking oil in frying pan and then put marinated paneer cubes in it. Let them shallow fry for few seconds and then turn its side. Follow this step until all sides are shallow fried.
- Marinating paneer cubes with a paste of maida and cornflour adds nice flavor to this dish as they will slowly soak water from the paste. However, if you are in hurry, then coat them with medium thick paste and directly proceed to deep-fry without waiting for marinating in step 3.
- Adjust the quantity of chilli sauce according to your liking to make it as spicy as you want it.
- Use non-stick pan or heavy based pan to avoid sticking.
Response: Yes, you can use sliced potato instead of paneer.
Thanks thanks .
Response: Ajinomoto is not goof for health, that's why we have not added in our recipe.
Response: Hi Ruchika, you cannot use anything else instead of cornflour (corn starch) in this recipe.
Response: Hi Sandy, corn flour is used to make outer layer crispy, you cannot use besan instead of it.
Response: Hi Palak, it is normal if mixture turns dark brown after adding sauces, no need to worry. Soy sauce has black color and so the mixture turns dark brown after adding it, as you can see in the steps photo.
Thanks for your yummy recipe.
Response: Hi Shalini, thanks for trying the recipe. Mix the batter properly after marination (just before deep frying) to get thick coating and put paneer cubes in hot oil one after another (keeping enough space between them) to prevent them sticking with each other.
Response: Sure Preeti, we will definitely post the recipe with gravy very soon.
Response: Hi Nisha, it is ready made tomato ketchup.
Tried so many sites, but this one turned out the best.
I am glad I found it. Will be trying other things as well.
Thanks a lot for sharing.
Response: Hi Hetanshi, chilli paneer tastes best when served alone or with noodles or with fried rice.
This will be the next dish I'll be trying out, it looks great.
Tip: after I fry the paneer, I put them straight into a bowl of warm water for 5-10 mins. This stops it from drying out. Works with both shop bought and home made paneer.
Response: Yes Kishor, you can apply this trick in most of the paneer curries but in this recipe we deep fry the paneer cubes to make them crispy so no need to soak them in water. By the way,
Response: Hi Khushi, corn flour means corn starch (white color) in this recipe and other manchurian recipes on this website. Makii ka atta is different from the corn flour/starch. You can easily find the corn flour in any grocery store.
Response: Hi Mamta, did you use the homemade paneer or store bought paneer? Was the paneer soft before deep frying? I think something was wrong with the paneer you used. Fry the paneer cubes on medium flame to prevent them turning hard.