Chilli Paneer Dry is a popular Indo-Chinese dish that combines the goodness of paneer (Indian cottage cheese) with a spicy and tangy sauce. It is a perfect appetizer or snack option for gatherings, parties, or even as a side dish for your main course. The dish features crispy and sautéed paneer cubes tossed in a flavourful sauce, along with colourful bell peppers and onions. This tantalising blend of flavours and textures makes Chilli Paneer Dry a beloved dish among both vegetarians and non-vegetarians. So let’s dive into the details of this delicious recipe!
Ingredients: For the paneer marinade:
- 250 grams paneer, cut into bite-sized cubes
- 2 tablespoons all-purpose flour (maida)
- 2 tablespoons cornstarch
- 1 teaspoon ginger-garlic paste
- 1 teaspoon soy sauce
- 1/2 teaspoon red chilli powder
- Salt to taste
- Water (as needed)
For the sauce:
- 2 tablespoons oil (preferably vegetable or canola oil)
- 1 medium onion, finely chopped
- 1 medium bell pepper (capsicum), cut into cubes
- 2-3 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chilli sauce
- 1 tablespoon vinegar
- 1/2 teaspoon sugar
- Salt to taste
- Freshly ground black pepper to taste
- Spring onions, finely chopped (for garnishing)
- Fresh coriander leaves, chopped (for garnishing)
Instructions:
- In a mixing bowl, add all the marinade ingredients except water and paneer. Gradually add water to form a smooth batter of medium consistency.
- Add the paneer cubes to the marinade, ensuring they are well-coated. Let it marinate for 15-20 minutes to allow the flavors to infuse.
- Heat oil in a non-stick pan or skillet over medium heat. Once the oil is hot, add the marinated paneer cubes and fry them until they turn golden brown and crispy. Remove the paneer cubes and set them aside on a plate lined with paper towels to absorb excess oil.
- In the same pan, add a little more oil if needed. Add the chopped onions, slit green chilies, and ginger-garlic paste. Sauté until the onions turn translucent and the raw smell of ginger-garlic disappears.
- Add the bell peppers (capsicum) and stir-fry for a couple of minutes until they are slightly tender yet crisp.
- Now, add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, salt, and black pepper. Mix well and cook for another minute or two, allowing the flavors to blend together.
- Return the fried paneer cubes to the pan and toss them gently with the sauce and vegetables until everything is well-coated. Cook for an additional minute to heat the paneer through.
- Turn off the heat and transfer the Chilli Paneer Dry to a serving dish. Garnish with finely chopped spring onions and fresh coriander leaves.
- Serve the Chilli Paneer Dry hot as an appetizer or as a side dish with steamed rice or noodles.
Enjoy the delicious and spicy Chilli Paneer Dry!