Paneer chili is one of the favorites for nonvegetarian. Generally, Indo Chinese recipes are nonvegetarian and designed the same to get into full flavor. In summer sometimes eating nonveg feels boring and noninteresting. When Rahul is for supper, I and my daughter want something different and something different is Paneer chili for her.
I made dry Paneer chili. Paneer chili is made thick in sauce, but we like less sauce, as it doesn’t taste soggy. If made dry paneer taste crispy and vegetables crunchy.
Let’s see how I make this.
8 oz. Paneer( cut into cubes, the size you like)
3 tsp ginger and garlic grated
2 green chili (chopped)
2 capsicum( cut into cubes)
1 large onion( cut into cubes)
1 tsp monosodium glutamate (Ajinomoto)optional.
1 tsp black pepper
1 tsp red chili powder
1 tsp red chili flake
1 cup cornflour
2 tsp of soy sauce
2 tsp green chili sauce
2 tsp of red chili sauce
2 tsp refined flour
salt to taste
- Marinate Paneer with 3tsp ginger garlic paste, 1/2 tsp chili powder, 1/2 tsp chili flakes, 1 tsp soy sauce, 1 tsp green chili sauce, 1 tsp of red chili sauce and salt.
- Keep aside for half an hour
- Prepare a thick batter of corn flour, 1/2 tsp chili powder, 1/2 tsp chili flakes and 1/2 tsp of Ajinomoto
- Dip the paneer and deep fry.
- In a Wok or big deep kadai heat oil and 1 tsp of grated ginger garlic, green chili on high flame.
- Followed by onion chunk and then capsicum. Don’t cook veggie too much.
- Add a pinch of salt and remaining Ajinomoto. Toss for 2 mins.
- Add fried paneer.
- Take 1 tsp of cornflour to add 5 to 6 tsp of water and pour into wok.
- Add all sauces and cook for a minute or two and remaining ingredients.
Note: Spring onion should be used for garnishing, It was not available the time I made this recipe. Please take it into consideration.