Chilli paneer recipes
Our top 3 of 3 Chilli paneer recipes
Always serve when the dish is very hot. If it has cooled down, please ensure that it is thoroughly heated through. This will ensure that the paneer is soft and doesnt feel tough.
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- 200 gm Paneer (Indian cottage cheese)
- 1 onion chopped
- 1 red pepper
- ½ green pepper
- ½ cup coriander leaves. finely chopped
- 1 tbsp + 1 tsp soya sauce
- ½ tbsp chilli sauce
- 2 tbsp tomato ketchup
- ½ tsp salt and pepper
- 1 tsp cornflour
- 1 eggs. beaten
- 1 tsp Ginger paste
- 2 garlic cloves. crushed
- oil for frying
- 1 spring onions (green only)
- Beat the egg in a bowl.
- Add cornflour mixed in 2 tsp water.
- Add 1/4 of the ginger and garlic , salt ,pepper and 1 tsp soya sauce.
- Add the cubes of Paneer. ( You can also substitute tofu or quorn instead of paneer. It would work out just the same)
- Deep fry in hot oil. ( If you want a healthier version of the recipes, omit the entire marinade & frying, just chop paneer into cubes.
- In a pan, heat oil.
- FRy onion till soft. Add ginger garlic paste. Fry till fragrant ( around 1- 2 mins)
- Add the soya & chilli sauce and the tomato ketchup. Mix well.
- Add the fried paneer / tofu . Toss till everything coats the paneer.
- Add the chopped peppers at this stage.
- Fry for 1 minute. Let all the flavours blend.
- Add the spring onions and coriander and fry for 1 minute.
- Serve with steamed rice or as a starter.
- For a vegetarian alternative , use Quorn cubes/ tofu.
- Also , in the frying option use just cornflour with other ingredient, and omit the egg.
- For a non - veg option , use chicken.
- FOr a healthier version, do not marinate the paneer or fry it. Just add to the gravy at the same stage where you add the fried paneer.
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- 1 block Paneer (indian Cheese)
- ½ bunch spring onions
- ½ bowl plain flour
- handful Corriander - chopped
- 100ml tomato ketchup
- 100ml light soy sauce
- 150ml Your favourite chilli sauce
- 1 tbsp chopped fresh geen chilli
- 1 tbsp Ginger paste
- 1 tbst Garlic paste
- 2 tbsp sesame oil for frying
- Chop up the paneer cheese into small 1cm x 1cm cubes and toss into the flour to coat.
- Shallow fry in the oil until lightly browned and cooked.
- Add the fryed paneer, ginger, green chill and garlic to a wok and stir fry for 1 minute, then add all the sauces. Stir-fry for a further 2-3 mints until mixed well.
- Garnish with chopped spring onion and corriander, serve.
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- 1 pack (250g) Paneer
- 1 Inch Ginger
- 8-10 Green Chilli
- 4-5 cloves Garlic
- 2 teaspoons Gark Soy Sauce
- 3 teaspoons Black bean sauce
- 1 Green bell pepper
- 1 Red bell pepper
- 4 small onions
- 1 bunch fresh coriander
- 4 spring onions
- 1 lemon
- This is a recipe I've perfected over the years and its as good as India's top restaurants.
- Its a combination of ingredients, the order in which they are added and cooked, and quite importantly size of the cut ingredients. Surface area of the paneer and vegetables is important as this relates to the texture and carries all the flavours. A block of paneer should be cut up into rectangles approx 6mm by 12mm, very lightly brown the surface to seal and give it a little colour, use sunflower oil if you can.
- You want cut up 4 small onions into quarters, bell pepper in to 20mm chunks, 4 spring onions into 20mm lengths.
- 4-5 clove of crushed garlic (use a garlic crusher), 8-10 diagonally chopped green chillies 8mm and 1 inch of tender ginger cut into matchsticks.
- Warm up a little sunflower oil, reasonably hot, drop all the chopped vegetables into the oil, heat through for 2-3 mins on high heat, follow this with the garlic, chilli and ginger (hold back a few of the match sticks of ginger for garnish) after 1 minute add 2 teaspoons or dark soy source and 3 teaspoons of Blackbean sauce and finally add the sealed paneer, heat through for 1-2 mins, reduce heat to minimum and cook for 5 mins, stair frequently.
- Garnish with a good helping of freshly chopped coriander and the few matchsticks of fresh ginger.
- Finish off with a good squeeze of lemon
- Season with a little salt but be cautious as there is plenty of salt in the soy sauce......the end result is a aromatic, tasty, crunchy and firey dish. Don't be shy with the chilli, as you can always picking them out if its too hot