Paneer Chilli Dry Recipe
5 from 1 vote
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Paneer Chilli

Paneer Chilli is a very famous Chinese snack which can be prepared very quickly.
Course Snacks
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 988 kcal
Author Anju Bhagnari

Ingredients

  • 250 grams Paneer
  • 2 Onions
  • 1 Green Capsicum
  • 4 Green Chillies
  • 5 thick pods Garlic
  • 1 tsp Ginger-Garlic Paste
  • 2 tbsp Corn Flour
  • 1 tbsp Green Chilli Sauce
  • 1 tbsp Red Chilli Sauce
  • 1 tsp Vinegar
  • 1/4 tsp Ajinomoto (optional)
  • 1 tsp White Pepper Powder
  • 1/2 tsp Sugar
  • 1 cup + 2tbsp Water
  • 1 tsp Spring Onion
  • Oil as needed

Instructions

  1. Slice the onions, cut the paneer into long rectangular fingers and cube the green capsicum.
  2. Slit the green chillies and crush the garlic pods roughly.

  3. Mix together 1 tablespoon cornflour and a little salt.

  4. Apply 1 teaspoon Ginger-Garlic paste to the paneer fingers and let marinate for 10 minutes.

  5. Heat some oil for deep frying the paneer fingers.Roll the paneer fingers in the cornflour so that they get coated all over.
  6. Fry them in the hot oil till color changes to golden brown.

  7. Remove on kitchen paper towels so that excess oil is removed.

  8. Now, heat a nonstick pan and add 1 tablespoon oil.

  9. Add the crushed garlic. Fry for a few seconds till it changes to light golden brown in color.

  10. Toss in the sliced onions.Keep the flame low and let it cook till soft.
  11. Add the green chillies and cubed capsicum. Stir fry them on full flame for 1 minute only.

  12. The capsicum should remain crunchy, hence don't cook these too much.

  13. Add the paneer fingers and season with little salt, white pepper powder and ajinomoto (optional).

  14. Add the red chilli sauce, vinegar, green chilli sauce and the sugar.

  15. Add 1 cup water and let it all simmer till half the water is evaporated.

For thick gravy

  1. In a bowl, mix 1 tablespoon cornflour with 2 tablespoon water and whisk it well.

  2. Add this paste in a steady stream and keep on stirring the paneer mixture gently.

  3. The gravy consistency will thicken up.
  4. Shut off the flame and garnish with green spring onion and serve hot.