Chilli Paneer Dry is a popular Indo-Chinese dish made with crispy cubes of paneer (cottage cheese) tossed in a spicy and flavorful sauce. A step-by-step guide on how to make Chilli Paneer Dry:
Ingredients:
For Marinating Paneer:
- 250g paneer (cottage cheese), cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red chili powder
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon all-purpose flour (maida)
- 1/2 teaspoon soy sauce
- 1/2 teaspoon vinegar
- Water (as needed)
For the Sauce:
- 1 tablespoon oil
- 1 onion, finely chopped
- 1 green bell pepper (capsicum), chopped into cubes
- 1 red bell pepper (capsicum), chopped into cubes
- 1/2 teaspoon ginger-garlic paste
- 2 green chilies, slit (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1/2 teaspoon red chili sauce (adjust to taste)
- 1/2 teaspoon vinegar
- 1/2 teaspoon sugar
- Salt to taste
- 2 tablespoons chopped spring onions (green parts)
Instructions:
1. Marinate the Paneer:
- In a mixing bowl, combine the salt, black pepper, red chili powder, cornstarch, all-purpose flour, soy sauce, and vinegar. Add enough water to make a thick paste.
- Add the paneer cubes to the paste and coat them evenly. Let them marinate for about 15-20 minutes.
2. Fry the Paneer:
- Heat oil in a pan over medium-high heat. Once the oil is hot, add the marinated paneer cubes one by one. Fry them until they turn golden brown and crispy on all sides. Remove the fried paneer and set it aside on paper towels to drain excess oil.
3. Prepare the Sauce:
- In the same pan, leave about 1 tablespoon of oil and discard the excess.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
- Add the finely chopped onion and sauté until it turns translucent.
- Toss in the chopped green and red bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
4. Add the Sauce Ingredients:
- Now, add soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, and salt to the pan. Mix everything well and let it cook for a minute.
5. Combine with Fried Paneer:
- Add the fried paneer cubes to the pan. Toss them in the sauce to coat evenly. Cook for an additional 2-3 minutes, allowing the paneer to absorb the flavors of the sauce.
6. Garnish:
- Finally, garnish the Chilli Paneer Dry with chopped spring onions (green parts).
7. Serve:
- Transfer the Chilli Paneer Dry to a serving dish. It's best enjoyed hot as an appetizer or side dish.
Chilli Paneer Dry is a spicy, tangy, and savory dish that's sure to be a hit with paneer lovers. Serve it with steamed rice, fried rice, or as an appetizer for your next Indo-Chinese meal.