Chili Paneer is the most popular Indo-Chinese recipe, in which the fried paneer cubes are tossed in a sweet, sour and spicy sauce. This semi-dry chili paneer recipe gives a truly restaurant style taste and flavor. It can be served as a snack or starter or appetizer, or even as a side dish with noodles or fried rice. Here is the recipe with some tips and step by step instructions and pictures.
1. Firstly, cut 250gm Paneer into 18-20 cubes.
2. Then take these Paneer cubes in a large bowl and add 1 tsp ginger garlic paste, 1/4 tsp salt, 1/2 tsp Kashmiri Red Chili and 1 tbsp corn flour to it.
3. Gently coat over all the Paneer cubes. Marinate Paneer like this for 10 minutes.
4. For preparing batter, take 2 tbsp corn flour, 1/4 cup maida, 1/4 tsp salt, 1/3 tsp ground black pepper and 2 tsp oil in a small bowl.
5. Form a smooth lump free thick batter of flowing consistency by adding ¼ cup water.
6. Now add paneer cubes in the batter and gently coat the paneer cubes with the batter.
7. Deep fry paneer cubes in hot oil making sure the flame is on medium. I am using double fry method for this recipe to make crispy paneer for longer time.
8. Stir occasionally and fry them until their coating is set and then take them out on kitchen paper.
9. For second time frying, deep fry the partially fried paneer cubes in hot oil on high flame.
10. Stir occasionally until the paneer cubes turn golden brown and crisp.
11. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.
12. For preparing sauce, in a large kadai/pan, heat 2 tbsp oil and sauté 2 tsp finely chopped garlic, 1 tsp finely chopped ginger and 2-3 green chilies (slit or sliced). Stir fry them on high flame for few seconds.
13. Add onion petals of 1 onion and stir fry for 1 minute on high flame and then add 1/2 red bell pepper and 1/2 capsicum cubes and fry for a minute or two.
14. Next, add 1 tsp chili sauce, 2 tbsp tomato sauce, 1/2 tbsp vinegar, 2 tbsp soy sauce, 1/2 tsp red chili powder, 1/2 tsp sugar and 1/4 tsp salt to it. Stir fry to combine all the sauces well.
15. Prepare the corn flour slurry by mixing 1 tbsp corn flour in 3 tbsp water. Mix very well to get a lump free smooth paste.
16. Pour the corn flour slurry into the wok/pan and mix continuously.
17. Add 1/4 cup water and stir it continuously to cook the corn flour properly until the sauce thickens.
18. Add the fried paneer cubes and 1 tbsp spring onion to it.
19. Mix paneer cubes very well with the gravy.
20. Garnish it with spring onion and restaurant style Paneer Chili is ready to serve. Serve it as snack or starter or with noodles or fried rice. It also goes well with Naan or plain paratha.
0 servings
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