Chilli paneer Recipes | How to make chilli paneer dry and gravy | Paneer Chilli Recipe

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Chilli Paneer is one of the popular recipes from Indian Chinese cuisine. You can try three versions of it like dry, semi-dry, and gravy version. In my recipe, I am making the gravy one.

Dry chilli paneer can be a perfect starter made from paneer mixed with sauces. Usually, in restaurants, Chinese dishes are made using artificial flavours (such as MSG), so personally, I prefer to making a home. You can have paneer chilli along with fried rice, noodles or even chapati, roti, pathiri etc.



Chilli paneer can be called a vegetarian version of chilli chicken. 

Paneer cubes are coated with sweet-spicy sauces, but before they are fried after dipping in a batter just to get crunchy but juicy paneer.

The recipe is simple and easy that even any beginner can give it a try. So let's make it.





Notes:


  • using the same method you can make gravy, dry or semi-dry paneer chilli, just need to make sure if you want to add cornflour slurry or not
  • cook at high temperature
  • don't cook veggies for a long time since we need crunchiness in veggies
  • donot fry paneer for a long time since it makes paneer harder


Ingredients:


  • paneer cubes - 15-20pieces
  • capsicum - 1
  • onion -1
  • corn flour - 3tsp
  • maida - 2tsp
  • ginger garlic paste - 1/4sp
  • red chilli powder - 1/4tsp
  • salt - as required
  • garlic pods - 6
  • spring onion 
  • green chilli -2
  • Kashmiri red chilli powder - 1/2tsp
  • pepper powder -1tsp
  • red chilli sauce - 1tsp
  • tomato sauce - 1tsp
  • soy sauce - 1tsp
  • corn starch slurry - 1tsp corn starch mixed in water







Procedure:

  • First we need to marinate the paneer and give it a rest for 20mins
  • Mix 3tsp of cornflour, 2tsp of maida, ginger garlic paste, red chilli and salt
  • Marinate the above mixture with paneer cubes and leave it for 20mins
  • then shallow fry it until its crisp from outside
  • donot fry for long time since it can make paneer to hard
  • transfer fried paneer cubes to a plate
  • In a Kadai add 2tsp of oil to it add finely chopped garlic, 2 green chillies, and spring onion
  • saute it
  • Add onion and capsicum (chopped in cubes)
  • add salt and saute it
  • add all the three sauces and again saute it
  • add Kashmiri chilli powder and pepper powder and again saute it
  • make sure not to cook onion and capsicum for a long time since we need crunchiness in it.
  • add cornflour slurry to it (mix 1tsp of cornflour in water to make a slurry)
  • adjust consistency and cook for another 2mins and here your paneer chilli gravy is ready to serve




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