Chilli Paneer (Semi Dry)

Many of us love Indo- Chinese flavors. The most common ones are Manchurian, Noodles, Stir Fried Veggies ,Chinese Fried rice to name a few. Chilli Paneer is usually served as starter along with your Indo-Chinese menu. Alternately you can serve this semi gravy as a side dish along with fried rice or noodles. I like both dry and semi gravy versions.

My contribution to our 37th #Foodiemonday #Bloghop theme #Indochinese is Chilli Paneer (Semi Dry) which can be made within 20 Minutes with an additional prep time of 10 mins.

Recipe for Chilli Paneer (Semi Dry)


1Cup =250 ML

1 Cup Paneer cubes

1 Red Bell Pepper cubed

1 Yellow Bell Pepper cubed

1 Onion chopped

3 Green Chillies Slit lengthwise

2 Tbsp Corn Flour

2 Tbsp Soya Sauce

2 Tsp Rice Vinegar

1 Tbsp Hot Chilli Sauce( I have used Chings Brand)

A pinch of salt

1Tsp Pepper powder

1 Tsp Roasted Sesame seeds

1” Ginger finely chopped

6 Garlic pods crushed


Make a paste of corn flour ,salt and pepper powder and keep it asideHeat a heavy bottom pan. Add 2 Tsp of oil and shallow fry the Paneer cubes. Once done remove them from the pan and place on a kitchen towel to drain excess oil if any.In the same pan add a tsp of oil. Add chopped chillies,ginger and crushed garlic. Saute on high heat for about a minute. Add the onions and saute for 2 mins. Onions should be undercooked. Add the bell peppers and saute on high heat for about 2 mins.Then add vinegar,soya sauce and chilli sauce and mix well. Add the shallow fried paneer and the corn flour paste and mix well .Switch off the flame after 2 mins.

Ensure the onions and bell peppers are crunchy.

Garnish with roasted sesame seeds and finely chopped chillies and serve with fried rice or Noodles.



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