Sunday, May 24, 2015



We use paneer (Cottage Cheese) in moderation, from time to time, in my house as both my husband and I are fond of it. Elsewhere in this blog, you will find recipes for some of the paneer dishes I have tried out such as Paneer Jhalfrezi, Palak Paneer, and Matar Paneer. 

Today's recipe is different in that it has elements of Indian-Chinese cuisine. This version of Chilli Paneer is adapted from this video on YouTube from one of my favourite chefs, Nisha Madhulika. I used the regular cooking oil instead of olive oil. I also did not add mint leaves.

I loved the crunchiness of the capsicum coated with different sauces which complemented the paneer.

  • Paneer, 200-250 grams
  • Corn Flour, 3 tbsp (incl. 1 tbsp for dusting the paneer cubes)
  • Garlic, finely chopped, 2 cloves
  • Onion, small-sized, finely chopped, 1
  • Ginger, grated, 1 " piece
  • Green Chillies, finely chopped, 2-3
  • Green Capsicum, 1
  • Red Capsicum, 1
  • Tomato Sauce,  3 tbsp
  • Soya Sauce, 1 tsp
  • Vinegar, 1 tsp
  • Chilli Sauce, 1 tsp
  • Chilli Flakes, 1/4 tsp
  • Ajinomoto, 1 pinch
  • Black Pepper, 1/4 tsp
  • Salt, to taste
  • Oil, 3 tbsp

Cut the paneer into cubes, dust them in the corn flour and keep aside.
Cut the Red and Green Capsicums into cubes and keep aside.
In a non-stick pan, heat 2-3 tsp of oil and when it is hot, add the paneer cubes which have been dusted in the corn flour.
Shallow fry them on medium/low heat and when they change colour, turn them over to lightly fry the other side as well making sure they do not get burnt. Keep aside.
In a wok heat the remaining oil. Add the finely chopped garlic and when you get a good aroma add the chopped onion and saute till it becomes translucent
Next add the grated ginger and finely chopped green chillies and saute
Add the green capsicum cubes and fry for one minute, then add the red capsicum cubes and fry for another minute
The capsicum should retain their crunchiness and not get overcooked
Now add the shallow fried paneer cubes, followed by tomato sauce, soya sauce, vinegar, and chilli sauce,
Mix well and saute on medium flame
Add chilli flakes, ajinomoto, black pepper, and salt and mix thoroughly.
Next, dissolve the remaining corn flour in 1/4 cup of water taking care that no lumps are formed
Pour this corn flour mix in the pan and cook for just one minute
The Chilli Paneer is ready to be served with noodles or fried rice

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