Paneer Chili Dry

It is a delicious Indo Chinese starter. The Paneer must be fresh and soft. This can be served as a starter or this can be used as a stuffing in Chappati rolls. It can also be served as an accompaniment to rice, Chappati, roti etc

Ingredients

For Marination

Paneer (Cottage Cheese) – 250 Gms (cut into cubes)

Corn Starch (Corn Flour) – 2 tbsp + 3 tbsp

Maida (All purpose flour) – 1 tsp

Black Pepper Powder – ¼ tsp

Salt to taste

Sesame Oil (or any other cooking Oil) – 2 tbsp +2 tbsp

Other Ingredients:

Gingelly Oil -1 tbsp

Garlic Pods – 1 tbsp (finely chopped)

Finely chopped Ginger – 1 tsp

Medium sized Onion – 1 (cut into four pieces and separated)

Medium Sized Capsicum/Green Peppers – 1 (cut into squares)

Green Chilli – 3 to 4 (sliced vertically)

Soya Sauce – 1 tbsp

Red Chilli Sauce – 1 tsp

Red Chilli Powder – ¼ tsp

Tomato Sauce – 2 tbsp

Sugar – ½ tsp or as required

Spring Onion Greens – 2 tbsp (optional)

Salt to taste

Method

Cut the Paneer into cubes or rectangles.

Take 2 tbsp of Corn flour, Maida, Salt and Pepper Powder from the “for Marination” column in a mixing bowl.

Add required water to make a semi thick paste. Add the Paneer Cubes to this and mix gently without breaking the Paneer Cubes. Allow it to rest for 15 minutes.

Take 3 tbsp of Corn Flour in a plate. Place the Paneer Cubes (which have been left for marination) on this flour and coat with the Corn Flour one by one.

Heat 2 tbsp of Oil in a pan. Place the Paneer Cubes in it when the oil becomes medium hot.

When the bottom of the cubes is fried, flip them and fry the other side. Turn the Cubes gently else they would crumble. Fry them to golden brown. (Do not overcook else they would become chewy). It takes about 3 to 4 minutes to fry them. Transfer to a plate and keep aside.

Add 1 tbsp of Oil in the same pan. When it becomes medium hot, add the Ginger and Garlic and sauté for a minute in medium flame.

Add Onion, Capsicum and Green Chilli. Sauté it for 2 to 3 minutes. Add Soya Sauce, Chilli Sauce, Pepper Powder, Red Chilli Powder, Tomato Sauce, Sugar and Salt. Mix well.

Add little water to whatever liquid which has remained in the plate where the Paneer was allowed to rest for marination and pour this liquid onto the pan. Continue cooking for a couple of minutes.