How to Make Dry Chilli Paneer
Recipe Information
Dry Chilli Paneer
Cultural Context
Originating from Indo-Chinese cuisine, Dry Chilli Paneer is a popular dish in India, often served as an appetizer or main course. It reflects the fusion of Indian spices and Chinese cooking techniques, appealing to those who enjoy bold flavors and textures. Today, it is a staple in many Indian restaurants and is loved for its spicy, tangy taste and crispy texture, making it a favorite among vegetarians and spice lovers alike.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic the texture of paneer.
soy sauce
🥗Healthier: tamari
💰Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos offer a similar flavor.
cornstarch
🥗Healthier: arrowroot powder
💰Cheaper: flour
Arrowroot is a healthier thickening agent, while flour is more economical.
vegetable oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil is healthier, while canola oil is more budget-friendly.
Slice 250 grams of paneer into cubes in a bowl.
Add 2 tablespoons oil, 2 tablespoons corn starch, 1/4 teaspoon chili powder, 1/4 teaspoon black pepper and 1/2 teaspoon salt in same bowl. Mix well.
Heat oil in a heavy skillet over medium heat. Once hot, add marinated paneer and fry till golden brown.
Take a non stick pan and heat 1 tablespoon oil over medium heat. Add 1/2 tablespoon garlic, 1 teaspoon ginger and stir.
Add 50 grams onions, 150 grams bell pepper, 3 pieces green chili and sauté for a minute or two.
Then add 1 tablespoon soy sauce, 1 teaspoon green chili sauce, 1 teaspoon red chili sauce, 1/4 teaspoon sugar, 1/4 teaspoon black pepper, 1/2 teaspoon salt and stir well.
Add fried paneer, 1/4 teaspoon chili powder, diluted corn starch. Mix well and heat all the way through till cooked.
Serve hot immediately.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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