CHILLI PANEER RECIPE

Chilli paneer is my absolute favourite and very easy to make. Paneer or cottage cheese is an excellent source of protein for the vegetarians. Paneer or cottage cheese is high in calcium and helps to increase bone density , helps in weight loss, building muscles. It can be considered as an alternative to non-vegetarian protein sources. I am sharing this very easy recipe of chilli paneer which I make at home all the time.

This is an Indo-Chinese style of cooking which is quite popular in India. Weight watchers can also try this recipe because it a healthy dish.

Ingredients of Chilli Paneer:

• Paneer- 500 gms, diced into cubes
• Green Capsicum-2, chopped into cubes
• Onion- 2 large, chopped into cubes
• Green Chilli- 3 pieces, sliced
• Garlic- 1 whole
• Spring onion- For garnishing

For Sauce-

• Tomato ketchup- 2 teaspoons
• Dark Soya Sauce- 2 teaspoons
• Vinegar- One and half teaspoons
• Green Chilli Sauce- 3 teaspoons

Spices Required:

• Salt- To taste
• Sugar- 1 teaspoon
• Black Pepper- 5 whole
• Mono-sodium glutamate – 1 teaspoon (optional)
• Oil- Any vegetable oil or rice bran oil – 4 teaspoons.

For thickening the gravy-

Corn Flour- 2 teaspoons.

COOKING PROCESS OF CHILLI PANEER:

Cooking this dish is fairly easy. Just you have to follow the steps enlisted below and you will have an amazing paneer dish ready. The steps are as follows:

Chopping:

• Chop Green capsicum and onion into cube shaped pieces. Do not fine chop them as the gravy will turn mushy.
• Chop the green chillies.
• Cut the paneer into cubes.
• Thaw the garlic and black pepper together and make it into a fine paste.
• Chop the spring onion as you will need it for garnishing

Sauce Preparation:

• Take a bowl.
• Add the tomato ketchup, dark soya sauce, green chilli sauce and vinegar to it.
• Mix it well and keep that sauce mixture aside.

Cornflour Slurry:

• Make the corn flour slurry beforehand.
• In a bowl, add the cornflour and add 2 teasppons of water .
• If you feel to add a little more water, then you can.
• But do not go overboard with water.
• The cornflour paste should be semi- thick .

Cooking:

Frying paneer:

• Take a frying pan.
• Add 2 teaspoons of oil and let the oil heat up.
• In that oil, add the sliced paneer slices and let it shallow fry for about 2 minutes maximum.
• Take out the fried paneer.
• In a bowl of water, add the fried paneer slices.
• This might seem a little odd to you, but trust me this process ensures that the paneer slices do not break while cooking.
• This also ensures that the paneer remains super soft.
• Do not skip this process.
• let the paneer soak for about 5 minutes.
• Strain the paneer and keep it aside.

Gravy preparation:

• In the same pan, add the remaining 2 teaspoons of oil.
• het the oil.
• First add the garlic and black pepper paste and fry the paste in medium flame until the rawness of the garlic disappears.
• Then add the sliced green chillies and fry it for about 10 seconds. You will smell the green chilli flavour.
• Then add the onions.
• Just very lightly sautee the onions until they become a little translucent.
• Add the sauce mixture.
• You need to cook the onion and sauce mixture on a high flame for about 2 minutes maximum. Do not overcook.
• Now, add the salt, sugar and the monosodium glutamate .
• Switch the flame to medium and then add the green capsicum to the gravy.
• Add one and half a cup of water and let it boil for about 2 minutes.
• add the cornflour slurry gradually and make sure that no lumps form in the gravy.
• Constantly stir the gravy slowly while adding the corn flour slurry.
• You will see that the gravy has thickened up.
• Close the flame and transfer to the serving dish or bowl.
• Add the chopped spring onions for garnishing
• Your chilli paneer is ready to serve.

HOW TO SERVE:

This is an Indo- Chinese dish and can be served with either noodles, rice or paratha. Whichever you prefer.

I personally favour chilli paneer with white steamed rice.

This is a nutritious dish ad easy to cook and takes a lot less effort. Please make this dish at home.