Recipe to Master PANEER CHILLY Without Breaking A Sweat

https://viaindiankitchen.blogspot.com/2020/05/paneer-cottage-cheese-chilli.html 
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).

Be a part of our healthy eating family at viaindiankitchen.com and you are most welcome to share your knowledge of recipes and healthy tips at contact@viaindiankitchen.com.

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3 comments:

  1. Very very tasty try this one u will like it

    ReplyDelete
  2. Everyonr loves chinese but my dad didnt but when i cooked him this, he fell in love with chinese food as well my cooking. Great!!!!

    ReplyDelete

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