A vegetarian favorite, the chili paneer dry is an integral part of every Indian Chinese meal. The dish is also had in a gravy-ed version, but the dry rendition is more favored due to its excellent ‘starter’ traits.
Chili paneer is not something they brought in from China firstly because, ‘chili anything’ isn’t Oriental and secondly, China doesn’t want its cottage cheese batter-fried. But hey, if we can do a manchurian, what’s chili paneer. Follow this recipe to spice up your paneer.
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A spicy Indo-Chinese cottage cheese dish.
Mix the red chili powder, sugar and little water to make the red chili paste. Set aside.
Make a thick batter of corn flour, pepper, and salt using little water.
Add paneer to the batter and fry (deep or shallow, according to your choice).
Retain little oil in the pan and fry garlic in it.
Fry veggies until partially cooked.
Add sauces, vinegar and red chili paste.
Add 2½ tablespoon of water to the pan. (Alternatively, if you’re using corn flour for a thicker sauce, add that to a bowl and mix with 2½ tablespoon water and stir well. Pour the flour mixture to the pan and cook till the sauce thickens.).
Add fried cubes and sauté for 2 minutes.
Add soya sauce, chili sauce and vinegar and garnish with the spring onion greens.