Chilli Paneer Dry
This is a No Fry, No Maida, No Cornflour Chilli Paneer Dry recipe. This is a healthy-ish version of everyone's favourite Indo Chinese recipe.
Ingredients
- 200 gms Paneer
- 2 Tbsp Rice Flour
- Salt & Pepper
- 1 1/2 Tbsp Oil
- 1 Tsp Garlic
- 1 Tsp Ginger
- 1 Tsp Green Chilli
- 1 Tsp Sesame Seeds
- 1 Cup Onion & Capsicum
- 2 Tbsp Green Onion
- 1 Tsp Soya Sauce
- 1 Tsp Vinegar
- 1 Tsp Red Chilli Sauce
- 1 Tsp Tomato Ketchup
- Salt & Pepper
Instructions
Shallow Fry Paneer
- Cut paneer into cubes and soak it in warm water for some time. This will help to soften the paneer.
- Strain excess water completely and transfer it to a bowl.
- To paneer cubes, add rice flour, salt and pepper. Toss gently.
- Heat oil, shallow fry paneer on a high flame till golden crisp or cook in minimum oil in non-stick pan. Set aside.
Making Chilli Paneer –
- While paneer is soaking, dice onion and capsicum and finely chop garlic and ginger. Cut green chilli and spring onions as well.
- Heat oil in a pan, add ginger, garlic, green chilli and sesame seeds. Cook for half a min.
- Next, add onion and capsicum. Cook on a high flame for 2-3 mins.
- Add soya sauce, ketchup, vinegar, red chilli sauce, salt and pepper.
- Mix everything well.
- Finally add paneer and toss it well.
- Serve immediately while its hot.
Video
Notes
• Sesame oil is preferred as it adds a distinct flavour.
• Serve with vinegar and soya sauce on the side.
• You can add vegetables of your choice.
• Double deep-frying gives Manchurian crisp texture.
• Cook on a high flame to add a rustic nutty flavour.