Chilli paneer dry recipe, How to make dry chilli paneer

السلام عليكم و رحمة الله و بركاته

If you want to learn the secret to the most crispiest chilli paneer dry recipe, continue reading. Paneer is a hot favorite among all vegetarians. Be it Paneer Tikka, Paneer Butter Masala or Paneer Roll, it is always a hit among vegetarians. This crispy Chilli Paneer dry recipe is surely another great and tasty recipe. Follow the small tips that I have stated and you would surely be pleased with the results of the crispy chilli paneer dry recipe. It goes well with the Fried Rice along with Chicken Corn Soup.

The Indo-Chinese recipes are one of the hot favorites among Indians. I have no clue how the Indo-Chinese became so popular. And what are the origins of it. Maybe it’s time for some research. If you are aware of it, let me know through the comments.

You would find lot of restaurants in every nook and corner of India selling the Indo-Chinese cuisine. Watching the chefs toss up the fried rice in big kadais over high heat is surely a treat to the eyes. Though I have always been intrigued that such supposed to be “Indo-Chinese” restaurants also serve some delicious parotas as well. Ha ha, we, Indians, are known to be multi-talented.

I can’t remember what was the first Indo-Chinese dish that I tried. Maybe it was vegetable manchurian with disastrous results. Yes, I did have my fair share of disasters in the kitchen. There, now the cat is out of the bag now. I tried the chilli paneer much later but it was a recipe that I got it right the first time I tried.

Whenever we crave the Indo-Chinese recipes, and if I am not wrong most of the time, we order them out. This crispy chilli paneer dry recipe, once you try it, will surely be one off the order list for you. The crunchy and crispy outer layer and the soft melt in the mouth paneer cubes inside, the crispy chilli paneer dry recipe is a delight to eat.

So let’s just head over to our crispy chilli paneer dry recipe

Ingredients for chilli paneer dry recipe

• 250 gms cottage cheese/paneer, cut into small cubes
• 1 tbsp ginger garlic paste
• salt to taste
• 1/2 tsp crushed black pepper
• 1/2 cup all purpose flour/maida
• 1/4 cup cornstarch
• 2 tbsp oil

For making the sauce

• 4-5 spring onions
• 1 bell pepper/capsicum, diced
• 1 onion, diced
• 1 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 2 tsp chili garlic paste
• 2-3 tbsp soy sauce
• 1/3 tsp salt
• ½ tsp sugar
• 1 tbsp corn starch, dissolved in 4 tbsp water
• 1 tsp black pepper, freshly crushed
• 2 tbsp oil + for frying

Method for making chilli paneer dry recipe

• Microwave paneer for a minute. Drain all the excess water and refrigerate for half an hour.
• Mix ginger-garlic paste, salt, all-purpose flour, corn starch and pepper with water to make a smooth paste.
• Dip the paneer pieces in this batter and fry in hot oil till golden brown. Set aside.
• Heat oil in a pan and add the spring onions. When then turn translucent, add the ginger garlic paste. Fry for a minute.
• Add the chilli-garlic sauce, soy sauce, salt and sugar. Give it a stir
• Toss in the capsicum and diced onion. Finally add the dissolved corn starch and pepper. Mix it well and turn off the flame.
• After about 5 minutes when the sauce has cooled down a little and all the steam has stopped, add the fried paneer cubes and stir well to coat the paneer pieces. Serve it with fried rice.

Additional Notes

• Microwaving the paneer and refrigerating it helps to give really nice flavor and crispiness. 
• Fry the paneer till really brown for that crunchiness
• Never add the paneer cubes when the sauce is hot as it will make the fried paneer soggy.

Until next time

Fareeha

Crispy Chilli Paneer Dry Recipe

Fa's Kitchen

crispy chilli paneer recipe when u are craving some indo-chinese recipe

5 from 1 vote

Print Recipe Pin Recipe

Course Main

Cuisine Indo-Chinese

Ingredients

  

• 250 gms cottage cheese/paneer cut into small cubes
• 1 tbsp ginger garlic paste
• salt to taste
• 1/2 tsp crushed black pepper
• 1/2 cup all purpose flour/maida
• 1/4 cup cornstarch
• 2 tbsp oil
• For making the sauce
• 4-5 spring onions
• 1 bell pepper/capsicum diced
• 1 onion diced
• 1 tbsp ginger finely chopped
• 1 tbsp garlic finely chopped
• 2 tsp chili garlic paste
• 2-3 tbsp soy sauce
• 1/3 tsp salt
• 1/2 tsp sugar
• 1 tbsp corn starch dissolved in 4 tbsp water
• 1 tsp black pepper freshly crushed
• 2 tbsp oil + for frying

Instructions

 

• Microwave paneer for a minute. Drain all the excess water and refrigerate for half an hour.
• Mix ginger-garlic paste, salt, all-purpose flour, corn starch and pepper with water to make a smooth paste.
• Dip the paneer pieces in this batter and fry in hot oil till golden brown. Set aside.
• Heat oil in a pan and add the spring onions. When then turn translucent, add the ginger garlic paste. Fry for a minute.
• Add the chilli-garlic sauce, soy sauce, salt and sugar. Give it a stir
• Toss in the capsicum and diced onion. Finally add the dissolved corn starch and pepper. Mix it well and turn off the flame.
• After about 5 minutes when the sauce has cooled down a little and all the steam has stopped, add the fried paneer cubes and stir well to coat the paneer pieces. Serve it with fried rice.

Notes

Microwaving the paneer and refrigerating it helps to give really nice flavor and crispiness.
Fry the paneer till really brown for that crunchiness
Never add the paneer cubes when the sauce is hot as it will make the fried paneer soggy.