September 2, 2013

CHILLI PANEER DRY – PANEER RECIPES

As you all know, Chilli paneer is an Indo-Chinese recipe which has got an awesome blend of Indian & Chinese ingredients. I made this for my daughter’s lunch along with fried rice. She liked it a lot. I usually make gobi 65 and very rarely I make deep fried paneer recipes. But after trying this, I thought to prepare this very often in my kitchen. Its a great side dish for fried rice & dal rice. My daughter relished it with tomato sauce. U can have this as evening snack or as a starter recipe for lunch/dinner. Do try this for your kids , they’ll love it a lot.

INGREDIENTS
1 cup - 200ml

To marinate

Paneer cubes – 1/2 cup (10 pieces)
Ginger–garlic paste – 1/2 tsp
Maida – 2 tbsp
Corn flour/rice flour – 2 tbsp
Cooking soda – A pinch
Pepper powder – 1 tsp
Water , Salt – as needed

For the sauce

Cooking oil – 2 tbsp
G&G paste – 1 tsp
Green capsicum – 1/2 no
Big onion – 1 no (chop roughly)
Green chilli – 1 no (finely chopped)
Garlic cloves – 5 nos (-do-)
Tomato sauce – 1.5 tbsp
Soya sauce – 1/8 tsp
Pepper powder or red chilli powder – 1/2 tsp
Spring onions – to garnish

METHOD

Soak paneer pieces in hot water for sometime. In a wide bowl , take the flour , g&g paste , salt & pepper powder. Add little water to make a thick batter. Drain all the water completely and then add the paneer cubes & make sure the batter coats the paneer pieces very well. Leave it aside.

In a kadai , heat oil and saute the onions, green chillies and garlic. Now add all the tomato sauce, soya sauce, salt & mix well. Lastly add the capsicum pieces & saute for a minute. Capsicum should be crunchy. So don’t saute too much. Add the pepper powder.

At the same time deep fry the paneer pieces & add them immediately to the above sauteed mixture & toss well for few seconds. By doing this way paneer pieces can retain its crispness for sometime while eating. ( For more crispness , deep fry paneer pieces twice before adding to the onion mixture (i.e first deep fry the paneer pieces &set aside. After it becomes warm again deep fry & add them to the sauteed mixture ) I got this tip from a road side chaat shop )