Chilli paneer is a chinese food which is tasty and is served as a starter also.It is a street food you may find in many parts of India. This is my favorite vegetarian starter and I order whenever I go to a restaurent. Here is the recipe of Chilli paneer than can be made at home. Children as well as adults likes Chilli paneer.
An authentic restaurant style chilli paneer recipe
Paneer/cottage cheese, cubed - 350 gram
Capsicum - 2 chopped
Onion - 1 chopped
Corn flour - 4 tbsp
Tomato souce - ¼ cup
Oil - ¼ cup
Vinegar - 1 tsp
Soya souce - 2 tsp
Chilli souce - 2 tsp
Green chilli - 2 finely chopped
Ginger - 1 inch chopped
Black pepper powder - ¼ tsp
Chilli flanks - ¼ tsp
Ajinomoto - 1 pinch
Mint leaves - 1 tbsp
Salt - to taste
First of all cut the paneer into triangle shape and sprinkle corn flour on it and cover paneer properly by corn flour.
Heat the oil in a nonstick pan. When oil becomes hot, add paneer in it and fry them untill they become golden brown.
Take out fried paneer in another container.
Now heat the left oil in a pan.
When the oil become hot, add chopped onions into it and fry them lightly.
Now add ginger and green chilli in it and soute for a minute.
Add capsicum in it and soute for 2 minutes.
After that add pieces of paneer, soya souce, tomato souce, chilli souce, vinegar, salt, chilli flax and black pepper in the pan.
Stir fry them very well on low flame.
Mix the rest corn flour with ¼ cup of water and stir it properly.
Now pour this water into the pan and soute for about 2 minutes.
Your Chilli paneer is ready now. Garnish it with minty leaves and seve Chilli paneer hot.
Garnish with coriander leaves, chopped celery. or spring onion greens
Serve chili paneer really hot. This spicy paneer dish tastes best when served hot.
The word Paneer is believed from Persia. The food item paneer is mentioned in anicient Vedas. It is best know as Chenna in many parts of India.
Indian Paneer is considered a true vegetarian as no animal products like rennet is added for the coagulation of milk. Rennet is basically the curdled milk from the stomach of an unweaned calf, containing mainly rennin and is used widely in curdling milk for cheese. Indian paneer devoid of animal rennet is considered as true vegetarinan and is a major source of protein for lacto-vegetarians which are the majority type of vegetarians in India.
Paneer in olden days are made adding vinegar or lemon juice and make the milk to curdle. It is then strained and make the solids to compress. In modern days also paneer is made in the same way.
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