The preparation procedure is almost similar to Gobi Manchurian. A great dish with a very minimal effort. With no further stories, here I go...
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Paneer - 2 cups, 1 inch size cubes
All purpose flour/Maida/Plain flour - 2 tablespoons
Corn flour - 2 tablespoons
Ginger garlic paste - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Salt - to taste
Oil - for shallow frying
For Prepareing Chilli Paneer:
Oil - 3 teaspoons
Green chillies - 2 nos, finely chopped
Onion - 1/4 cup, finely chopped
Ginger Garlic Paste - 1 teaspoon
Capsicum - 1 no, cubed, any colour
Tomato sauce/Tomato ketchup - 1-2 tablespoons
Red chilli Sauce - 1 teaspoon (see notes)
Dark soy sauce - 2 teaspoons (see notes)
Salt - to taste
Black pepper powder - to sprinkle
Spring onion - for garnishing
1) Mix all the ingredients (except paneer and oil) mentioned under the category "For Frying" in a mixing bowl.
For Preparing Chilli Paneer:
1) In the same pan, drain out the leftover oil and add 3 teaspoons of oil. Add green chillies once it is hot.
6) Add fried paneer to this. Toss again for few minutes until the sauce coats the paneer well.
1) I feel if you bake paneer it will made it slightly hard. Hence I am prefer shallow frying. However it differs based on the brand of paneer bought. I never tried this recipe with home made paneer.
2) The taste of the soy sauce differ from one brand to another brand. So start with a teaspoon and adjust according the quantity as it suits you.
3) Some brands of soy sauce give a salty taste. So add salt accordingly.
4) Once the dish is ready, keep it well covered until you serve. Otherwise, the paneer would become hard.
5) If you are going to add red chilli sauce, you can skip green chilli.
I'm linking this recipe to Srivalli's Blogging Marathon #12 under the theme of paneer. Check out what others are cooking by clicking it here.