Chilli paneer (restaurant style dry & gravy)

Step 1

Add 3 tablespoons cornstarch, 3 tablespoons all-purpose flour (optional) to a mixing bowl.

Step 2

Then add in ¼ teaspoon red chilli powder, ⅛ teaspoon crushed black pepper, ⅛ teaspoon salt and little water. Mix together to make a batter.

Step 3

Consistency: If you are health conscious and prefer to use less refined flour then make a thin batter. If you like the restaurant style chilli paneer which has a thick coating of batter, then make thick batter.

Step 4

Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.

Step 5

Add 200 to 250 grams of cubed paneer and gently coat the batter.

Step 6

Check if the oil is hot enough by dropping a small portion of batter. It must rise without browning. This is the correct temperature.

Step 7

Pick up each batter coated paneer with a spoon and gently slide them in the hot oil. Space them apart from each other, do not crowd. Do not disturb them for a minute or until the batter firms up.

Step 8

Stir and fry them on a medium heat on all the sides until crispy. Drain to a kitchen tissue or a steel colander.

Step 9

Option 1 - For dry chilli paneer : Stir in 1 tsp cornstarch to a bowl and mix with half cup water. Stir well & set aside. To another small cup, add 2 tbsps chilli sauce, 1 tbsp soya sauce, 2 tbsps ketchup, 1 tsp sugar, half tsp vinegar and half tsp red chilli powder (optional). Set this aside.

Step 10

Option 2 - For chilli paneer gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. Keep aside. Add in 2 tablespoon soya sauce, 4 tbsp chilli sauce, 1 teaspoon of vinegar, 3 tablespoons tomato ketchup and little more salt & sugar. For color add ¾ tsp red chilli powder. Stir well and set this aside.

Step 11

Remove excess oil from the fry pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.

Step 12

Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.

Step 13

Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 2 mins.

Step 14

Stir the prepared sauce in the bowl and pour it to the pan.

Step 15

Next stir the prepared corn slurry and pour it to the pan. Mix every thing & cook on a medium heat till the sauce thickens.

Step 16

Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.

Step 17

If you want to thin down the sauce, just add some hot water to get the desired consistency. Turn off the heat and cool down slightly.

Step 18

Add crushed black pepper & fried paneer cubes to the chilli sauce and mix. Add the spring onion greens.

Step 19

Serve paneer chilli hot as a appetizer. You can also serve this with hakka noodles or fried rice.