Skip to main content

Chilli Paneer

 Chilli Paneer is quite an Indian innovation with the introduction of desi Chinese, which started from the Tangra district of  Kolkata, West Bengal. This Sweet and spicy paneer recipe is a delight to the tastebuds. Do enjoy the recipe as soon as it is cooked or else the outer crust of the paneer would become soggy, you can even add toasted sesame seeds to bring in more of that nutty flavour. 

Enjoy this recipe, share with your friends and family, do not forget to hit the like button if you enjoyed the video, subscribe to "the spice pan" for more amazing recipes like these, have an amazing day guys !




Ingredients

  • 300 g Paneer ( cottage cheese )
  • 2 tbsp garlic ( finely chopped )
  • 2 tbsp ginger ( finely chopped )
  • 1 capsicum ( diced )
  • 1/2 cup onion greens (chopped )
  • 7 - 8 green chilies ( chopped )
  • 1 onion ( only the petals )
  • 3 spring onion bulbs ( chopped )
  • 1 tbsp soy sauce
  • 1 tbsp red chili sauce
  • 1.5 tbsp tomato ketchup sauce
  • 2 tbsp Cornfour (for coating paneer ) + 2 tsp Cornflour ( for the slurry )
  • 1/2 tsp red chili powder
  • 5.5 tbsp vegetable oil
  • 3/4 tsp sugar
  • 1/2 cup hot water
  • 1/2 tsp black pepper powder
  • Salt to taste



Method 
  1. Portion the paneer into 2 cm cubes.
  2. In a bowl add Cornflour, red chili powder, salt and black pepper powder, mix well and add the paneer, coat with light hands.
  3. Heat oil to low flame in a pan and all the paneer pieces carefully, fry until a light golden crust develops.
  4. Prepare the sauce mixture by adding soy sauce, red chili sauce and tomato ketchup as per the measurements.
  5. Heat oil in a wok on medium flame, now add garlic, ginger, spring onion bulbs and green chilies, mix well. Do not sweat the onions too much, now add the capsicum and the onion petals. Cook for 2 minutes, we need the crunch from the capsicums and the onion.
  6. Add salt mix and then add the prepared sauce mixture, add sugar and mix well.
  7. Now add 1/2 cup hot water, mix and lower the flame, make a cornflour slurry by mixing cornflour and water so that there are no lumps.
  8. Gently add and mix the cornflour slurry, cook until the desired saucy consistency is reached.
  9. Now add the fried paneer pieces, coat it well with the masala, sprinkle some chopped spring onion greens from top and serve.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (finely chopped) han
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b
Post a Comment
Read more