This has been around for a very long time and is still among the favourites when it comes to restaurant veggie menus.  Just like fashion trends may come and go, so does food trends.  For some reason this has always found its place among the hot favourites.  It’s simple – It’s quick and Very Easy to make, with ingredients that’s available throughout the year.

Chilli Paneer by Videhi

Preparation: 10 -15 minutes

Cooking time: 40 minutes incl. Deep frying

Serves: 2 or more

This is what you will need…

160g – 200g paneer cut into rectangular pieces – 2.5×3.5cm pieces  (to make paneer follow link:  http://wp.me/p5WmT0-5z)

Paneer coating.  Combine the following ingredients in a small bowl:

60ml corn flour (mazina)

60ml whole wheat cake flour

Pinch salt

Pinch white pepper

1/3 cup cold water

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Oil for deep frying

1 small onion roughly chopped.

½ tbsp (7.5ml) finely chopped garlic

1 tbsp (15ml) finely chopped ginger

1 large green pepper diced (1 cup – 250ml)

125ml tomato sauce

30ml soy sauce

4-5 green chillies sliced diagonally

1 cup (250ml water)

½ cup (125ml) chopped spring onions

Additional spring onions to garnish

Let’s get cooking 🙂

  • Heat oil for deep frying. (Oil should be medium hot) While this is heating. In a separate bowl mix corn flour, cake flour, salt, pepper and water.  This will form a liquid paste.   Dip paneer pieces into this mixture and fry for a minute or so until they float.  Remove and drain paneer  on absorbent paper.
  • In a big frying pan heat 2 tbsp oil. Then  add onion – fry for a minute.
  • Add garlic and ginger – fry for 30 seconds – then add the green peppers cook for 2 minutes.
  • Add tomato sauce, soy sauce and chillies. Cook for a further 5 – 8minutes.
  • Pour in water – stir – cover with a lid and cook for another 8-10
  • Toss in paneer – gently stir making sure to incorporate the sauce thoroughly. Cook for 5 minutes.
  • Throw in spring onion – give it a good stir – turn off heat.

Psst;-)  Serve hot #LekkerLekker – perfect starter or just a something to nibble on.