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How to make Chilli Paneer - This Indo-Chinese creating has cottage cheese chunks stirfried with capsicum, onion and tantalizing Chinese sauces.

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This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Paneer (पनीर), Green Chillies (हरी मिर्च )

Cuisine : Indo-Chinese

Course : Snacks and Starters

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Indo-Chinese food is a delicious mix of flavours from Chinese and Indian cuisine. This paneer chilli recipe is basically a stir fry of deep fried cottage cheese cubes with green capsicum, chillies, onion, garlic and delicious Chinese sauces. A perfect cocktail party recipe that pleases will please everyone right from the kids to the grownups. You can even turn this starter into a main course by thickening the gravy base with a corn starch slurry.

For more recipes related to Chilli Paneer checkout Paneer Ke Tinke, Til Paneer, Tiranga Paneer Tikka, Paneer Sandwich . You can also find more Snacks and Starters recipes like Paneer Bhare Papad, Handvo, Savoury Pastry, Begun Bhaja.

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Chilli Paneer Recipe Card

Chilli Paneer
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chilli Paneer Recipe

  • Paneer 300 grams

  • Green Chillies 2 tbsps + to deep fry

  • Cornflour/ corn starch 3 tablespoons

  • Garlic crushed 3-4 cloves

  • Onion halved and thickly sliced 1 medium

  • Green capsicums cut into thick strips 2 medium

  • Green chillies sliced 6-8

  • Vegetable stock 1 cup

  • Salt to taste

  • Soy sauce 2 tablespoons

  • MSG 1/4 teaspoon

Method

Step 1

Cut the cottage cheese into medium sized diamonds. Heat sufficient oil in a wok, roll the cheese diamonds in one tablespoon of cornflour and deep fry on medium heat until the edges start to turn brown.

Step 2

Drain on absorbent paper. Mix the remaining cornflour in half a cup of water.

Step 3

Heat two tablespoons oil in a non-stick wok, add the garlic and stir-fry for half a minute.

Step 4

Add the salt, soy sauce and MSG and mix well. Add the cornflour mixture and cook on high heat stirring and tossing until the sauce thickens to coat the cheese and the vegetables. Serve hot immediately.

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MasterChef Sanjeev Kapoor

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