Chilli Paneer, a fiery and flavorful Indian appetizer, is a crowd-pleaser guaranteed to tantalize your taste buds. The perfect blend of spicy, savory, and slightly sweet, this dish features succulent paneer (Indian cheese) tossed in a vibrant, aromatic sauce. Its crispy texture contrasts beautifully with the rich, slightly tangy sauce, creating a delightful explosion of flavors in every bite. Whether you're a seasoned Indian food enthusiast or a curious newcomer, Chilli Paneer is an accessible and rewarding dish to make at home. The ingredients are readily available, and the process is surprisingly straightforward.
This recipe simplifies the traditional method, making it achievable even for beginner cooks. We'll guide you through each step, ensuring you create restaurant-quality Chilli Paneer in the comfort of your own kitchen. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Tissue paper
Ingredients
- Paneer (Indian cheese): 200 grams
- Salt: 1 teaspoon
- Kashmiri red chilli powder
- Corn starch (or corn flour): 2 tablespoons
- Oil
- Garlic: 2 tablespoons (finely chopped)
- Ginger: 1 tablespoon (grated or finely chopped)
- Green chillies: 1-2 (or more, to taste, finely chopped)
- Onion
- Capsicum (green, yellow, red)
- Tomato: 1 (deseeded and sliced)
- Black pepper powder: 2-3 pinches
- Dark soy sauce: 2 tablespoons
- Tomato ketchup: 2 tablespoons
- Vinegar: 1 tablespoon
- Water: 3/4 glass (adjust to desired gravy consistency)
- Spring onion (for garnish)
Step-by-Step Instructions
Step 1. Prepare and Fry the Paneer
- Mix paneer with salt, Kashmiri red chilli powder, and 1 tablespoon of corn starch. Gently coat the paneer, ensuring it doesn't break. Add more corn starch (1 tablespoon at a time) until lightly coated.
- Let the coated paneer rest for 5 minutes.
- Shallow fry the paneer in a pan with a little oil until crispy and golden brown on both sides. Fry in batches, removing each batch to a tissue paper to drain excess oil.
Step 2. Make the Chilli Sauce
- Prepare a slurry by mixing 1 tablespoon of corn starch with 1/4 glass of water.
- In the same pan (with a little oil remaining), sauté finely chopped garlic, ginger, green chillies, onions, capsicum, and tomatoes. Add black pepper powder, soy sauce, and tomato ketchup.
- Mix in the Kashmiri red chilli powder paste, adding a little more water to adjust the consistency. Add vinegar and salt (carefully, as salt was added previously).
Step 3. Combine and Thicken
- Add the corn starch slurry to thicken the gravy. Add the fried paneer and mix gently.
Step 4. Garnish and Serve
- Garnish with spring onion and serve hot.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Use Kashmiri red chilli powder for color. You can adjust the spice level by using spicier chilli powder or adding chilli sauce.
- Shallow frying is healthier than deep frying.
- Adjust the amount of water in the gravy to your desired consistency.
- Be careful with salt, as it's added at multiple stages.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 50-60g
- Protein: 25-30g
FAQs
1. Can I use frozen paneer for this recipe?
Yes, but make sure to thaw it completely and pat it dry before cutting and frying. This helps achieve a crispier exterior.
2. How can I adjust the spice level?
Easily! Reduce the amount of green chilies or add less chili powder to make it milder. For extra heat, add more chilies or a pinch of cayenne pepper.
Enjoy your homemade restaurant-style Chilli Paneer! This recipe is a fantastic way to impress your friends and family with a delicious and authentic Indian dish. Now go forth and conquer your culinary cravings!