Chilli Paneer Dry

Chilli Paneer Dry is a delicious Indo-Chinese appetiser. We take paneer cubes, dip them in a batter made with corn flour & all-purpose flour, deep fry them and finally toss them in a sauce made with onion, capsicum, ginger, garlic and a few spices.

Also try: Veg Fried Rice, Paneer in Hot Garlic Sauce or Black Pepper Noodles.

Course: Main Course

Cuisine: Indo-Chinese

Time: Preparation – 15 mins, Cooking – 20 mins, Total – 35 mins.

Servings: 2-3

Ingredients:

1. Paneer (Indian Cottage Cheese) – 200 grams (cut into cubes)
2. Corn Flour – 2 tbsp + 1 tsp
3. All-Purpose Flour – 2 tbsp
4. Ground Black Pepper – 1/2 tsp
5. Chilli Flakes – 1/4 tsp
6. Garlic – 2 (finely chopped)
7. Ginger – 1/2 inch (finely chopped)
8. Green Chilli – 2 (slit)
9. Onion – 1/2 cup (cut into cubes)
10. Capsicum – 1/2 cup (cut into cubes)
11. Dark Soy Sauce – 1 tbsp
12. Vinegar – 2 tsp
13. Ketchup – 1 tbsp
14. Water – 1/2 cup
15. Oil – 2 tbsp + for frying the paneer cubes
16. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Chilli Paneer Dry:

1. Take a mixing bowl and add 2 tbsp corn flour, 2 tbsp all-purpose flour, 1/4 tsp ground black pepper & salt. Mix and add 1/4 cup water in portions to make a smooth batter. Add paneer cubes and coat well in the batter
2. Meanwhile heat oil in a kadai or a pan to deep fry the paneer. Once oil is hot drop the paneer cubes and fry from all the sides until light golden brown. Drain on a kitchen paper towel, keep aside
3. Now heat 2 tbsp oil in a pan. Add ginger, garlic and green chilli, saute until aromatic
4. Add onion and capsicum, saute on high flame for 3-4 mins
5. Add soy sauce, vinegar, ketchup, chilli flakes, ground black pepper and salt. Mix and cook for a few seconds
6. Take 1 tsp corn flour and 1/4 cup water in a bowl, mix to make a slurry. Add this slurry to the pan and cook until sauce thickens
7. Add paneer cubes and mix. Your Chilli Paneer Dry is ready.