How to make Chilli Paneer - Deep fried paneer cubes further cooked in Chinese style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green capsicum (हरी शिमला मिर्च ), Green chillies (हरी मिर्च )
Cuisine : Indo-Chinese
Course : Main Course Vegetarian
Chilli Paneer Recipe Card
Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!
For more recipes related to Chilli Paneer checkout Donne Mirsang Kayras, Capsicum Kayras, Tilli Phalli Shimla Mirch, Vegetable Jhalfraizee . You can also find more Main Course Vegetarian recipes like Shalgam Aur Matar Ki Subzi, Amras Ke Aloo, Tricolour Quinoa Timbale with Tomato Sauce, Vegetables In Thai Red Curry.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chilli Paneer Recipe
Green capsicum cut into dices 1 medium
Green chillies slit 3-4
Paneer (cottage cheese) cut into cubes 200 grams
Oil 2 tablespo
Garlic minced 1 tablespoon
Onion finely chopped 1 medium
Ginger cut into juliennes 1 inch
Green chilli sauce 1 tablespoon
Soy sauce 1 tablespoon
Vinegar 1 teaspoon
Salt to taste
Black pepper powder 1 teaspoon
Cornflour/ corn starch 1 tablespoon
Method
Step 1
Heat sufficient oil in a kadai. Deep-fry cottage cheese cubes till light golden. Drain on absorbent paper.
Step 2
Heat 2 tablespoons oil in a non-stick wok. Add garlic and sauté well. Add onions and sauté for 1 minute.
Step 3
Add ginger, green chillies and capsicum and mix well.
Step 4
Add chilli sauce, soy sauce, vinegar, salt and pepper powder. Mix well.
Step 5
Add fried cottage cheese cubes and toss to mix.
Step 6
Dissolve cornflour in little water and add. Mix well and cook on high heat for a while.
Step 7
Serve hot.
