A popular Indo-Chinese dish, it can easily be made in no time and minus all the fuss.
Preparation Time:
Cooking Time:
Serves: 2-3 people
Ingredients:
For Paneer Marination:
- 200-250 grams paneer (cottage cheese)
- 2 table spoon corn starch
- ¼ teaspoon red chili powder
- ¼ teaspoon black pepper powder
- 2 tablespoon sesame oil (or any oil)
- Salt as required
Other Ingredients for Chili Paneer:
- 1 medium onion (finely chopped)
- 1 small to medium capsicum (finely chopped)
- 1 tbsp Dabur Hommade Ginger Paste
- 1 tbsp Dabur Hommade Garlic Paste
- 3 to 4 green chilies
- 1 tablespoon soy sauce
- 1 teaspoon green chili sauce
- 1 teaspoon sweet red chili sauce
- ¼ teaspoon red chili powder
- ¼ tea spoon crushed black pepper
- ¼ to ½ teaspoon sugar
- 1 teaspoon chopped celery
- 2 tablespoon water
- Salt as required
Preparation for Dry Chili Paneer
- Pat dry 200 to 250 grams paneer first, then slice the paneer in cubes or rectangles, keep aside in a bowl
- Now get on to chopping 3-4 green chilies, 1 small to medium onion and 1 small to medium capsicum. Make sure the onion and capsicum are cut into shapes of small cubes.
- Keep the chopped vegetables aside and start preparing for marination
Marinating & Pan Frying Paneer
- Add 2 tablespoon corn starch, ¼ teaspoon red chili powder, ¼ teaspoon black pepper powder and salt to the diced paneer
- Mix gently without breaking the paneer or else you can shake the bowl or toss the paneer with the dry ingredients
- Now take a non-stick pan and add 2 tablespoons of oil to it
- When the oil is hot, put the marinaded paneer pieces in it and fry them till golden brown
- Keep flipping the pieces from time to time to avoid them from sticking to the bottom of the pan or getting burnt
- While the paneer is getting fried, use the leftover corn starch and spices from the same bowl in which we marinated the paneer
- This corn starch paste can be added to give a glaze to the sauce
How to make sauce/gravy for the paneer:
In another bowl, add 1 tablespoon soy sauce, 1 teaspoon green chili sauce, 1 teaspoon sweet red chili sauce, ¼ teaspoon red chili powder and ¼ teaspoon black pepper, mix all the three sauces well with a spoon.
Making Chili Paneer:
- In the same pan in which the paneer was earlier fried, add ginger, garlic and green chilies. Stir well
- Add diced onion and capsicum. You can also add celery at this step
- Cook on a medium flame to the point till the edges of the onions and capsicum get properly cooked or turn light golden brown
- Once the vegetables turn brown, add the previously prepared sauce mix and stir
- Now, add a little sugar and salt to the mix and stir. Make sure not to add too much salt to the mix as the sauce already contains soy sauce in it
- Now add the corn starch paste & stir properly. At this point you can check the taste in order to see if any ingredient is required
- Once the sauce has thickened add the pan-fried paneer and mix well making sure the paneer is well-coated with the sauce
- Cook for 2-3 minutes and then take the pan off the fire
Serving chili paneer masala:
- Take a serving bowl and transfer the hot paneer masala dish into it
- Garnish with spring onions, finely chopped green chili and coriander
- Serve hot