Tuesday 10 September 2013

Dry Chilly Paneer

  • 500gm Paneer(Cottage Cheese), cut into small cubes
  • 3 onion, cut into slices
  • 2 nos. of Green capsicum / bell pepper, cut into cubes
  • 1 tbsp Ginger-Garlic paste (for marinating)
  • 2 tbsp Soya sauce
  • 1/4tsp White Vinegar
  • 2 tbsp Green Chili sauce
  • 3 tbsp Tomato Ketchup
  • 1 tsp freshly Ground Black Pepper
  • 3-4 slitted Green Chilies
  • 1 tsp dry red chili flakes or Kashmiri chili powder, for the red color
  • 2 tbsp minced Ginger and Garlic
  • 2 tbsp Corn Flour
  • 4 tbsp all-purpose Flour or Maida
  • 1 pinch Ajinomonto / China Salt (for mixing)
  • A pinch of sugar (optional)
  • Salt to Taste
  • Oil to Cook
  • Coriander Leaves / Spring Onion for garnish

  • Marinate the Paneer cubes with 1/2 tbsp soya sauce, 1tsp Vinegar, Salt, Pepper, Maida, Corn flour, Ginger-Garlic paste, half of the green chili sauce and little water for at least 30 mins.
  • Heat a shallow pan with about 3-4 cup oil and lightly fry the marinated Paneer pieces until golden brown. Set aside. Drain excess oil using a paper towel and keep the fried pieces aside.
20130909_152854 Fried Paneer Cubes
  • Now in the pan add some part of that oil up to requirement and add chopped Ginger, Garlic and the Chilies and Flakes and fry for 2-3 minutes.
  • Now add the onions and capsicum and fry until soft (4-5 mins).
  • Add Soya Sauce and mix well.
  • Add Tomato Ketchup & Chili sauce to that mix and stir well.
  • Top off with the fried Paneer Pieces and the remaining quantities of ingredients used to marinate (salt, sugar, ajinomonto and pepper).
  • Stir all the ingredients until well combined and fry for another 4-5 mins.
  • Now Garnish it with some finely chopped spring onions or fresh cut Coriander Leaves.
  • Now your Paneer Chilly is ready, serve it hot with Naans or Butter Roti.
20130909_173522Dry Chilly Paneer 

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