Indo-Chinese Chili Paneer at Home

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Chili Paneer is an Indo-Chinese dish that is everyone’s favorite – vegetarians and non-vegetarians alike. It gained street food popularity in India in the early 90s and later made its way to fancy restaurants. Dinners or casual drink nights, this dish goes well with every mood. Now, there are many versions of this dish. Some chefs like to keep it bare minimum and avoid ready sauces while others have created the dish with smoked cheese, schezwan and thai sauces. The recipe I am going to share is quite simple but it has a trick which I have learnt after making this dish endless amount of times until I perfected it.

Ingredients:

300 Gms Paneer (Cottage Cheese, Cut into Small Squares)
1 Green Capsicum (Cut into Small Cubes. You can use colorful varieties as per your choice.)
1 Medium Onion (Cut into Cubes)
5-6 Fresh Green+ Red Chilies (Use medium sized. DO NOT use small chilies)
3 tbs Corn Floor
3 tbs Tomato Sauce
2 tbs Soy Sauce
½ Cup Spring Onion (Chopped)
1 tbs Fresh Ginger-Garlic Paste
5-6 Dry Black Peppercorns
Salt (Use as per your taste. I am not using salt in my recipe as sauces contain plenty of sodium)

Step 1 – Take the corn floor and add little cold water, making sure the consistency is not too thin.

Step 2 – Take a pan and heat some oil for frying. Dip all the paneer cubes one by one in the corn floor mix and fry them until light golden brown. Once done, set aside and leave just 2 tbs of oil in the same pan (which we’ll use next).

Step 3 – In the same pan (above), sauté onions, capsicum, green / red chilies and pepper corns for 1 minute on medium flame.

Step 4 – Increase the flame/temp of the pan for 30-40 seconds and quickly add Ginger-Garlic Paste, Tomato and Soy Sauce. Stir continuously for 30 seconds and reduce the flame/temp to simmer/minimum.

Step 5 – Add the paneer (from step  2) and veggies (from step 3) to the sauce (from step 4). Mix well for 30 seconds and turn off the flame. Add green onions and leave some for garnishing/presentation.

Serve Hot! The trick to get that burnt/smoky flavor in this recipe is Step 4 where I increased the temperature of the pan for 30-40 seconds for the sauces to mix and burn a little. Timing is important so stick to it.

Hope you will try the recipe and share your comments on how yours turned out!

Roving Frenzy
Born to Eat &Travel

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