Chilli Paneer

How to Make Corn Starch

1. To a bowl, add ½ cup of water.
2. Add 1 teaspoon of corn flour and mix well.
3. Ensure the batter is in pouring consistency.

How to Make Chilli Paneer

1. To a mixing bowl, add corn flour, red chilli powder, pepper, salt and water to make a consistent batter.

2. Add paneer cubes to this batter, gently dipping it in the batter.

3. Heat oil in a pan, and fry the paneer cubes.

Tip: Make sure you do not fry the paneer longer than required. Frying paneer in low flame, might require frying for a longer time which in turn could make it hard or quite chewy.

4. When the paneer cubes turn golden brown, stop frying and keep them aside.

5. To the oil in the pan, add garlic and sauté till they are cooked well.

6. Add onions, green chilli, capsicum and spring onions.

7. Sauté for about 2 minutes, and then add soya sauce, red chilli sauce, tomato ketchup and vinegar.

8. Mix well.

9. Add the corn starch prepared earlier and cook till the gravy thickens.

Tip: If you like chilli paneer, and would love to have it with roti or dosa, then you can turn it into a gravy. Just increase the portions of corn starch, and the spices you have added here. Add water while you are cooking and you are all set for a chilli paneer gravy that is as spicy and as Chinese as the dry version.

10. Add red chilli powder and salt as per your taste.
11. When the gravy thickens, add paneer cubes and spring onions.

12. Toss and cook in low flame for a minute.
13. Serve warm and enjoy.

Did You Know?

The word paneer originated from Persia. The word ‘panir’ in Persian, the word ‘peynir’ in Turkish, the word ‘panir’ in Armenian, and the Azerbaijani word ‘panir’ are all derivatives of the word paneer, which refers to cottage cheese.