Recipe- Restaurant Style Chilli Paneer Dry

Chilli paneer dry is a fusion recipe, Indian cottage cheese cubes are tossed in a balanced manchurian sauce. Chilli paneer dry is a quick snack or starter, even can be side dish for Indo-Chinese dishes like fried rice or noodles.

Ingredients

1.5 cups Paneer cubed - 200 gm
1 Capsicum
1 Onion
4 Green chilli
1 teaspoon Soy sauce
1 tablespoon Chilli tomato sauce
2 teaspoon Lemon juice or 1 teaspoon white vinegar
½ teaspoon Pepper powder black
5 Garlic cloves
4 tablespoon Coriander chopped
2 tablespoon Spring onion I skipped
Salt - as needed

Batter

Oil - As needed for deep frying
1.5 tablespoon Maida/ all purpose flour
1.5 tablespoon Corn flour Corn starch
¼ teaspoon Black pepper powder I did not add, but recommend
1 Pinch Cooking soda
Salt - As needed

Method

- Keep paneer immersed in hot water firstly until use. This ensures soft results.

- Make a batter out of all purpose flour, cooking soda, corn flour and salt. The batter consistency should not too thick, just it has to coat the paneer.

- Deep fry the paneer cubes by dipping them in this batter, drain in paper towel.

- Cube the onion, capsicum, slit the green chillies and crush the garlic flakes roughly. You can very finely chop the garlic too and use.

- Heat a wide pan with 2 teaspoon oil and add garlic, green chillies, give a fry. Add the onion and fry till transparent.

- And then add the capsicum. Give a stir in high flame.

- Reduce flame and add the sauces, pepper salt and mix well.

- Add the deep fried paneer cubes and mix in the lemon juice.

- Toss well until everything blends evenly.

- Lastly add the coriander leaves and transfer to the serving dish. (You can add spring onions too)