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)

Ingredients:

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

Method:

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.

Enjoy!!!!!!!

image

20 thoughts on “Chilli Paneer (Semi Dry)”

Leave a Reply to alkajena Cancel Reply

Your email address will not be published. Required fields are marked *


Scroll to Top