Chilli Paneer

SpicySpicy Served HotServed Hot VegetarianVegetarian
Very Good based on 24 Ratings

Listed in : Vegetarian , Vegetarian Appetizers , Vegetarian Sidedish , Kids , Must Try , Kids Lunch Box


Servings: 4
  • for 1 paneer made of 1 litre milk:
  • Paneer, Panner 150 gms paneer
  • for the sauce:
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 3 flakes grated garlic
  • Ginger Root, Raw, Fresh Ginger a piece of ginger
  • Tomato Paste, 1 cup tomato paste
  • Red Chili Sauce, Chilli Sauce 2 tbsp chilli sauce ( pls use chinese or indian chilli sauces…not tabasco)
  • Tomato Ketchup, 1tbsp tomato ketchup
  • Soya Sauce, Soy, 1tbsp soy sauce
  • Lemon Juice, Raw, Lime Juice, Lemon Juice lemon juice (or white vinegar)
  • Rice Flour, White, Powder, Rice Flour 2 tablespoons of white flour
  • Corn Flour, Maize Flour, Whole-grain, White, Cornflour 2 tablespoons of cornflour
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated sparkling water (to make the batter)
  • Salt, Common Salt, Rock Salt, Table Salt salt to taste

Instructions (Preparation Steps):

  • for the sauce:
  • in a pan saute the garlic and when it turns color add the ginger,. take care not to burn, add the tomato paste and ketchup and the chilli sauces…. taste…it should be spicy sweet and sour…add the lemon juice or vinegar. then add some sping onions and green chillies ( optional). this is your sauce which can be made and kept.
  • mix the flours and heat the oil. add the sparkling water and make a batter of dropping consistency. deep the paneer pieces in this batter and deep fry till golden. dont darken them while frying…it spoils the appearance of the dish
  • to serve.
  • heat the sauce verry well and then stir in the batter fried paneertill well heated.
  • TIPS:
  • for a party the sauce can be made in advance and so can the paneer be fried, when you want to serve all u do is heat the sauce thoroughly and add teh paneer to it.
  • can also be made with tofu…. if buying fresh tofu… it contains a lot of water…pls remove tofu and wrap in a kitchen cloth and keep in the fridge for a few hrs. then proceed as for paneer.
  • can be made with whole fresh mushrooms,,, do the same as for paneer..keep the mushro0ms whole so they look pretty
  • for chilli gobi…. par boil the gobi florets and then fry..

Cook's Tip:
Do not fry paneer, immerse it in boiling water to make it soft and spongy.
If you misfired with the seasoning (and we all do that sometime!) and your curry is saltier than you like, don't throw it out. All you need to do is peel and cut a large potato in half and add it to your curry. It will absorb the extra salt!
To get the most juice out of fresh lemons, limes and oranges, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.


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