Paneer Chili

Paneer chili I ngredients: 150 Gram Paneer 6-7 Dry Red Chilies Oil for Deep Frying 1 tbsp Ginger P...

Paneer chiliPaneer recipe, chili paneer, starters recipe, chinese paneer starter recipe, indian grocery, food, spicy chili paneer

Ingredients:
150 Gram Paneer
6-7 Dry Red Chilies
Oil for Deep Frying
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Tomato paste
½ cup thinly sliced Onion
¼ cup thinly sliced Bell pepper
¼ cup finely chopped Green onion
2 tbsp Corn Starch or Corn Flour
2 tsp Soy Sauce
1 tsp White Vinegar
Salt to taste
½ tsp Sugar
½ tsp Black pepper powder
Paneer recipe, chili paneer, starters recipe, chinese paneer starter recipe, indian grocery, food, spicy chili paneerMethod:
::::Chili Sauce::::
1) Boil ¾-cup water in a saucepan. Break Dry red chilies and put it into boiling water. Boil for 2 minutes, turn off the heat and cover the saucepan with lid. It will make chilies little soft. Keep it cover for 10 minutes. Drain and reserve the chili water. Grind chilies to fine paste.
2) Mix Tomato paste and chili paste together. In a saucepan, heat 1 tbsp oil, stir this mixture for a minute, and transfer this paste to another bowl. This is our Chili Sauce.

::::Paneer::::
1) Cut Paneer into 1-inch cubes. In a bowl, add little salt, ½ tsp Black Pepper Powder, 1 pinch each out of 1 tbsp Garlic paste and Ginger paste. Mix all this ingredients very well. Marinate Paneer cubes gently with this mixture.
2) In other bowl, add 1 tbsp corn flour/ Corn Starch and 5-6 tsp water, make thin consistency paste. Heat enough oil for deep-frying. Use small nonstick deep fryer, which will give us, required depth for deep-frying by using less amount of oil. Dip marinated Paneer pieces into Corn flour paste, and deep-fry these pieces till color turns to golden. Fry 2-3 pieces at a time. Do not fry longer; it could affect the taste of Paneer. Transfer fried pieces to Paper towel and remove extra oil.
3) Mix reserved Chili water and 1 tbsp remaining Corn flour paste together.

::::Chili Paneer::::
1) Heat 2-3 tsp oil in a nonstick frying pan. Add remaining ginger-garlic paste and sliced onion and sauté. Once onion is half cooked, add sliced bell pepper and sauté. Do not cook bell pepper completely. Add chili sauce, which we have prepared in 1st step. Add Soy sauce, Vinegar, Sugar and mixture of Chili water and Corn Flour paste. Let the mixture become little thick. Once mixture becomes thick, add fried Paneer Pieces and mix gently. Cook for a minute. Garnish with Chopped green onion and Serve hot as starter.

Note:
1) While coating Paneer with Corn Flour paste, be careful about the consistency of the paste. It should not be thick. It will affect the taste. We want very thin coating of Corn flour paste on Paneer.
Labels:
paneer chili, paneer recipe, Chili paneer, chilli paneer, Starters recipe

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Post a Comment Default Comments

  1. thanks for the english version..i had difficulty reading marathi :)..delicious paneer chili:)

    ReplyDelete
  2. hey u hava a nice blog. good to read english version.
    paneer chili looks lovely

    ReplyDelete
  3. Delicious and nice presented paneer chillies..

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  4. tij is sri from http://srishkitchen.blogspot.com. tour chilli paneer is mouth watering. surely i wil prepare it. you too visit my page when u find time

    ReplyDelete
  5. masta,
    Recipe and photos look great!!!!

    ReplyDelete
  6. Thanks mahek for your comment :)

    ReplyDelete
  7. yes, i will definitely try this recipe at home .
    i got confused in chilli water and chilli paste.

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  8. WOW!!
    I loved the idea of tomato paste and grounded soaked red chillies... i tried the recipe with gravy and Eggplant instead of paneer... IT was a HIT!!

    ReplyDelete
  9. tomato paste is fresh tomato puree or tomato ketchup??

    ReplyDelete
  10. Tomato paste means Canned Tomato paste

    ReplyDelete
  11. The Paneer Chilli looks absolutely Yum!

    ReplyDelete
  12. Thanks for the authentic recipe.
    The photos of every recipe,show the extra effort you have taken each time.

    ReplyDelete
  13. Thanks for your comment and the appreciation.

    ReplyDelete

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