Recipe to Master PANEER CHILLY Without Breaking A Sweat

 

Synopsis:

Paneer (Cottage cheese) Chilly is a popular Indo-Chinese dish where cubes of fried crispy paneer are tossed in a spicy sauce made with soy sauce, vinegar, chilli sauce!

Cuisine	Indo-Chinese
Yield	4 persons
Preparation time	10 minutes
Cooking time	30 minutes
Course	Main course

Ingredients:

Paneer (Cottage Cheese)	250 grams
Onion	1 (chopped to cubes)
Green chilli	4 (cut to pieces)
Capsicum	1 (cut to pieces)
Spring onion	2 (cut to pieces)
Ginger	½ inch piece (finely chopped)
Garlic	6 cloves peeled and finely chopped.
Ginger Garlic Paste	2 tablespoons
Maida (All Purpose flour)	50 grams
Corn Flour	2 tablespoons
Chilli Sauce	1 teaspoon
Tomato Sauce	1 teaspoon
Soya Sauce	1 teaspoon
Vinegar	1 teaspoon
Black Pepper Powder	½ teaspoon
Cooking Oil	50 grams
Salt	½ teaspoon
Turmeric	½ teaspoon
Garam masala	1 teaspoon

Preparation Method:

Step-01:
Mix maida (all-purpose flour), cornflour, chopped chillies and salt in a bowl and prepare a fine paste.

Step-02:
Add the cut to size paneer (cottage cheese) in the above paste, mix it and leave it for 10 minutes to marinate.

Step-03:
Take cooking oil in a wide pan and pre-heat it, once the oil is hot add the marinated paneer cubes and golden fry it.

Step-04:
After removing the golden fried paneer from the pan in a separate container, add the finely chopped ginger, garlic, onion, chilli, and capsicum in the same oil.

Step-06:
After sautéing it for 10 minutes add soy sauce, tomato sauce, chilli sauce, vinegar, chilli powder, turmeric powder, black pepper powder, ginger garlic paste and sauté it for 5 minutes.

Step-07:
Then add some water along with left-over paneer marinating mixture and cook for a 5 minutes.

Step-08:
Then add golden fried paneer to it and cook it for 10 minutes.

Step-09:
Then turn off the gas and add spring onions on top for garnish.

Step-10:
And now your paneer chilli is ready, take it out in a bowl, and serve it.

Tips and Suggestions:

1. The Paneer marination batter should be of thick consistency without any lumps.
2. Marinating the paneer for too long can result in tough, dry, or poor texture, and marinating for a short time can result in poor taste.
3. The size of the panner cubes also plays an important factor in the recipe, the size should be in cubes (rectangle or square of not more than 20x50 mm or 20x20 mm).

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