Chilli Paneer! Yummmm..drool..yummmm. Ok i am getting a hold of myself just enough to get through the blog entry.I have told you before that i love paneer and i love indo-chinese. Now when the two are put together..yummm…drool..yumm! That’s all i am going to say about it. If you haven’t tried this before do so immediately. It is an amazing dish that can be served up as a gravy based side dish as an accompaniment with Ginger Capsicum Fried rice or Schezwan Fried Rice or as a dry appetizer. Unbelievably tasty! This dish can be prepared with super firm tofu for those who prefer tofu instead of paneer.Read along to get the recipe and make it ASAP.
Mix cornstarch with a little water to make a thin paste
Chop paneer into cubes and mix with the cornstarch paste
Heat oil in a pan and add the cornstarch coated paneer. Saute till browns lightly. Remove paneer and drain onto an absorbent paper.
To the same pan with oil add the onions and sauté until translucent. Now add the bell pepper, green chili, ginger and garlic and sauté everything for a couple of minutes. Do not over cook the peppers
Add all the sauces, salt, pepper powder and sugar and mix well. Check to adjust seasonings. If you want it as gravy based leave it as is. If this is to be served as an appetizer add a couple of teaspoons of cornstarch paste in water and cook till the sauces thicken.
Toss in the paneer. Mix well. Garnish with onion leaves.