3 Amazing chilli paneer ingrediants to Add Taste in Recipe

Chilli Paneer

Chilli Paneer is one of the popular recipe from the Indian Chinese cuisine. There are many ways of making it. You can make it dry, semi dry or a gravy version. In this post I am sharing the dry and semi dry version.

There are varieties of Ingrediants  added in Making the Recipe  good out of  which  3  amazing Ingrediants to add Taste in Chilli Paneer Recipe are Cheese as it enhance the taste,veggies can also be added ,schezwan sauce.

What is Chilli Paneer

One of the favorite dishes from Indian Chinese cuisine is Chilli Paneer which is a vegetarian version of Chilli Chicken.

In a typical Chilli Paneer recipe, the fried paneer cubes are tossed in a sweet, sour, spicy sauce. The paneer cubes can be coated with flours or batter coated and deep fried.

The dry version of chilli paneer is served as a starter or appetizer snack. The gravy version is had with steamed rice or noodles. The semi-dry version can be had as an appetizer.

This semi-dry chilli paneer recipe gives a truly restaurant style taste and flavor.

Tips for making Best Chilli Paneer

  1. Paneer: Use homemade paneer for best results. If using frozen paneer, then soak them in hot water for some minutes.
  2. Soy Sauce: If possible use naturally fermented soy sauce. You can even use tamari or bragg amino liquid instead of soy sauce.
  3. Spring Onions: If you do not have spring onions (scallions), you can use shallots or regular onions.
  4. Flours: Normally in restaurants, both corn flour and all-purpose flour are used to make the batter. You can even use whole wheat flour or rice flour instead of all purpose flour. In place of corn starch, you can use potato starch, tapioca starch or arrowroot flour.
  5. Spicing:  You can add the amount of soy sauce, red chilli sauce, green chillies, black pepper, sugar and vinegar as per your requirements or taste buds.
  6. Consistency: In this recipe, you can make the gravy slightly thick or having medium consistency. Just add slightly more water (about ¼ to ⅓) but do not add too much as then the flavors get diluted in the water. You can always check the seasonings and add more if required.
  7. Frying: You can deep fry or shallow fry or pan fry the paneer cubes. But do not fry the paneer too much as then they become dense and loose their softness.
  8. Vegan Option: Replace tofu with paneer.

Serving Suggestions: Serve chilli paneer with fried rice or schezwan fried rice or burnt garlic fried rice. It also goes well as a side dish with pulao or jeera rice or ghee rice. You can also have it with tandoori roti or naan or roomali roti. You can even have it as an appetizer snack with any chinese dipping sauce.

How to make Chilli Paneer Restaurant Style

Preparing batter

1. In a bowl take 2 tablespoons cornstarch and 3 tablespoons maida (all purpose flour).

2. Next add ½ teaspoon ginger paste and ½ teaspoon garlic paste.

3. Now add ¼ teaspoon crushed black pepper or black pepper powder and ¼ teaspoon Kashmiri red chilli powder. Also season with salt as required.

4.Then add ¼ cup water or add as required. With a wired whisk or a spoon mix very well to get a smooth batter without any lumps. The batter is of medium consistency.

5. Now add paneer cubes in the batter. With a spoon gently coat the paneer cubes with the batter.

Frying Paneer

1. Heat 3 tablespoons oil in a frying pan. I have pan fried the paneer cubes. You can also deep fry them.

2. Once one side is done, flip it and fry the other side. Flip a couple of times and fry till the paneer cubes are crisp and golden. Also do not over do the frying as then the paneer cubes can become hard.

3. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.

Stir Frying

1. In the same pan, there will be some oil left. So no need to add any extra oil. Add 2 teaspoons finely chopped ginger, 2 teaspoons finely chopped garlic and 2 to 3 green chillies (slit or sliced).

2. Stir fry on medium to high flame for some seconds.

3. Then add ⅓ cup chopped spring onions. Stir fry spring onions for 1 to 2 minutes on medium to high flame.

4. Next add ½ cup sliced capsicum.

5. Stir fry on medium to high flame for 3 to 4 minutes. The capsicum only needs to slightly cooked.

6. Lower the flame and then add ½ teaspoon Kashmiri red chilli powder.

7. Then add 2 teaspoons soy sauce.

8. Next add 1 teaspoon red chilli sauce.

9. Stir and mix the sauces and red chilli powder with the remaining stir fried ingredients.

10. Add ½ to ⅔ cup water.

11. Mix well.

12. Let the mixture come to a simmer on medium to medium-high flame.

13. Take 1 tablespoon cornstarch in a small bowl.

14. Add 2 to 3 tablespoons water for dissolving corn starch. Corn starch is known as corn flour in India.

15. Mix very well to get a smooth paste.

16. Lower the flame and then add this corn starch paste to the gravy.

17. As soon as you add, mix the paste very well so that no lumps are formed.

18. Add ½ to 1 teaspoon sugar or as required.

19. Season with salt as per taste. Do keep a check on salt as soy sauce and red chilli sauce already have salt in them.

20. Mix very well and simmer till the sauce has slightly thickened and the corn starch has cooked. You can check the taste and you should not feel any raw taste coming from the corn starch.

21. Add the fried paneer cubes.

22. Mix paneer cubes very well with the gravy.

23. Switch off the flame and then add ¼ to ½ teaspoon rice vinegar or white vinegar. You can skip vinegar if you want.

24. Then add about 2 to 3 tablespoons of chopped spring onions greens. mix very well. Check the taste and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.

26. Serve chilli paneer restaurant style garnished with some spring onions. You can serve it with any Indo Chinese rice recipe.

Chilli paneer also goes well as a side dish with veg pulao or jeera rice. You can also have paneer chilli with plain paratha or pudina paratha or naan or roti.

for Kadhai Paneer Recipe Click Here.

 

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