Paneer Chilli Dry | Indo Chinese Starter / Main Course Recipe By Ruchi Bharani
Recipe Information
Paneer Chilli Dry
Cultural Context
Paneer Chilli Dry is a popular Indo-Chinese dish that combines the rich flavors of paneer with the bold spices of Chinese cuisine. It reflects the culinary fusion that emerged from the Chinese immigrant community in India, particularly in urban areas. This dish is often served as an appetizer or a side dish and is cherished for its spicy and tangy flavor profile. Today, it has gained popularity not only in India but also in various parts of the world, making it a favorite in Indian restaurants globally.
soy sauce
🥗Healthier: tamari
💰Cheaper: salt and water
Tamari is gluten-free, while salt and water provide a budget-friendly alternative.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories, while ricotta offers a creamy texture.
Add cornflour, plain flour, salt, water and mix well to make a smooth pouring consistency batter.
Dip the paneer in the batter, coat them well and deep fry them.
Heat some oil in a pan, add garlic, ginger, green chillies, capsicum to it and saute them and stir fry.
Add tomato ketchup, green chilli sauce, soya sauce to the vegetables and mix them well.
Add water and let it boil for about 2 mins.
Add salt, fried paneer pieces to it and cook it for another 2 mins.
At the end add some spring onions leaves and mix well.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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