Chilly paneer, a classic Indo-Chinese dish needs some introduction because its the very first dish that I learned when I was in I guess 11th std. My friend Anshumita taught us chilly paneer, hakka noodles and veg manchurian after learning them in a chinese cooking class :-) I tried it at home and everyone became a big fan of it. After that I made it n number of times and became the chilly paneer expert in my family (I guess that was the only dish I could make at that age :D) It is still quite special to me because my husband LOVES it and pleads me to make it all the time.
The best chilly paneer is still the one you get in Cream Corner in Ramdampeth, Nagpur. We used to bunk college and go here to eat noodles, chilly paneer and mango milk shake :P miss those days!!
Ingredients (serves 2)
Batter: 1 tablespoon maida/all purpose flour
1 tablespoon cornflour
Gravy: 250 g paneer cut in small cubes
soya sauce
chilly sauce
3-4 chillies cut thin and long
2-3 cloves of finely chopped garlic
tomato ketchup
1/4th spoon pepper powder
curry leaves (optional)
1 onion cut thin and long
1 green pepper cut thin and long
1/4th spoon aginomoto
1 sping onion cut in small pieces for garnishing
Method
Mix all purpose flour and cornflour and water to make a thick paste. Add salt to taste. Make sure the paneer dips in it and it coated completely. Deep fry these paneer pieces in oil till they turn golden brown in color.
Now take some oil in a pan. Add garlic and chillies in it (Add curry leaves now if you want). Add the chopped onions and green peppers to oil. Fry till they become soft. Now add soya sauce, chilly sauce, ketchup, pepper powder, salt to taste, sugar to taste, aginomoto and chilly powder if you don't have chilly sauce.
Add some cornflour to give the gravy some thickness. Add water if you wish to have gravy. Dont add water if you want dry chilly paneer (like an appetizer). Add the fried paneer pieces to this and let it cook for 5-10 min. Taste and add the sauces if necessary. Garnish the dish with some spring onions.
Goes well with chowmin or any noodles or fried rice.
The best chilly paneer is still the one you get in Cream Corner in Ramdampeth, Nagpur. We used to bunk college and go here to eat noodles, chilly paneer and mango milk shake :P miss those days!!
Ingredients (serves 2)
Batter: 1 tablespoon maida/all purpose flour
1 tablespoon cornflour
Gravy: 250 g paneer cut in small cubes
soya sauce
chilly sauce
3-4 chillies cut thin and long
2-3 cloves of finely chopped garlic
tomato ketchup
1/4th spoon pepper powder
curry leaves (optional)
1 onion cut thin and long
1 green pepper cut thin and long
1/4th spoon aginomoto
1 sping onion cut in small pieces for garnishing
Method
Mix all purpose flour and cornflour and water to make a thick paste. Add salt to taste. Make sure the paneer dips in it and it coated completely. Deep fry these paneer pieces in oil till they turn golden brown in color.
Now take some oil in a pan. Add garlic and chillies in it (Add curry leaves now if you want). Add the chopped onions and green peppers to oil. Fry till they become soft. Now add soya sauce, chilly sauce, ketchup, pepper powder, salt to taste, sugar to taste, aginomoto and chilly powder if you don't have chilly sauce.
Add some cornflour to give the gravy some thickness. Add water if you wish to have gravy. Dont add water if you want dry chilly paneer (like an appetizer). Add the fried paneer pieces to this and let it cook for 5-10 min. Taste and add the sauces if necessary. Garnish the dish with some spring onions.
Goes well with chowmin or any noodles or fried rice.
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