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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. 

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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.

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