Chili Paneer Dry is a very popular appetizer in an Indian Chinese restaurants. I prepared this Chili Paneer dry recipe without onion and garlic. This homemade version taste is as good as the restaurant served. This Chili Paneer Dry recipe is a delightful twist to the classic paneer dishes, bringing the perfect balance of spice and flavor to your dining table.
Table of Contents
ToggleIngredients for making Chili Paneer Dry:
- 200g paneer (cut into small cubes)
- 1/2 medium size capsicum
- 1 medium size tomato
- 3-4 green chili
- 10g ginger
For garnishing:
- Coriander leaves (chopped)
- 1tablespoon sesame seeds
For coating:
- 2 teaspoon corn flour
- 1 teaspoon flour
- 1teaspoon Kashmiri red chili powder
- salt to taste
For thickening gravy:
- 1 tablespoon red chili sauce
- 1 tablespoon soya sauce
- 2 teaspoon cornflour
- Water
How To Make Chili Paneer Dry :
1. Prep the Paneer:
- In a bowl, mix paneer cubes with cornflour and Kashmiri red chili powder. Ensure the paneer is well-coated. Set aside.
- Prepare a cornstarch slurry by mixing cornflour with a small amount of water.
2. Roast Sesame Seeds:
- Roast sesame seeds in a frying pan until they turn golden brown. Set aside for later garnish.
3. Shallow Fry Paneer:
- Heat cooking oil in a frying pan over medium flame.
- Shallow fry the coated paneer cubes until they turn golden brown. Set aside on a plate.
4. Prepare the Gravy:
- In another frying pan, heat cooking oil.
- Add finely chopped ginger and sauté for 2-3 minutes until the raw smell dissolves.
- Add diced capsicum and sauté for 1 minute.
- Add tomatoes, green chilies, and salt to taste. Sauté until the veggies soften.
- Incorporate red chili paste and soya sauce. Mix well.
5. Thicken the Gravy:
- Add the prepared cornstarch slurry to the pan. Saute for a while until the mixture thickens.
- Gradually add a small amount of water to achieve the desired consistency.
6. Add Paneer:
- Gently add the shallow-fried paneer cubes to the gravy. Mix well to coat the paneer evenly.
- Cook for an additional 3-4 minutes to allow the flavors to meld.
7. Garnish and Serve:
- Turn off the heat and garnish the Chili Paneer Dry with chopped coriander and the roasted sesame seeds.
- Transfer the dish to a serving dish and serve hot.
Serving Suggestion:
Delicious Chili Paneer Dry is now ready to be served! It makes a fantastic appetizer or can be enjoyed as a side dish with fried rice or noodles.
Related Post:
Chili Paneer Dry With Sesame Seeds Recipe Without Onion Garlic | চিলি পনির ড্ৰাই
4
servings30
minutes40
minutes300
kcalIngredients
-
200g paneer (cut into small cubes)
-
1/2 medium size capsicum
-
1 medium size tomato
-
3-4 green chili
-
10g ginger
-
For Garnishing:
-
Coriander leaves (chopped)
-
1 tablespoon sesame seeds
-
For Coating:
- 2 teaspoons cornflour
- 1 teaspoon flour
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
For Thickening Gravy:
- 1 tablespoon red chili sauce
- 1 tablespoon soya sauce
- 2 teaspoons cornflour
- Water
Directions
Take paneer, cornflour, and Kashmiri red chili powder in a bowl. Mix thoroughly. Set it aside.
In another small bowl prepare cornstarch. Take corn flour and mix it with a small amount of water
Roast sesame seeds in a frying pan and keep aside.
In a frying pan heat cooking oil. On medium flame shallow fry coated paneer cubes. And set them aside.
Now for the gravy, heat cooking oil in a frying pan and add ginger, saute for 2-3 minutes until the raw smell dissolves.
Add capsicum, tomatoes, green chilies, and salt to taste. Saute until veggies turn to soften.
Add red chili paste, and soya sauce. Combine well.
When it is well combined add cornstarch. Saute for a while, then add water very small amount.
Add Paneer cubes very gently. Cook for 3-4 minutes. Turn off the gas
Garnish with chopped coriander and roasted sesame seeds.