1 1/2 to 1 3/4 cups paneer
1/4 teaspoon red chilli powder kashmiri (optional)
3 tablespoons corn flour or corn starch
3 tablespoons maida or plain flour (optional)
2 pinches pepper powder (crushed black pepper)
1/8 teaspoon salt (adjust to taste)
water as needed
3 to 4 tablespoon oil as needed for shallow frying
Sauce for chilli paneer recipe:
1 tablespoon soya sauce (naturally brewed or organic)
2 tablespoons red chilli sauce (adjust to taste)
2 tablespoons tomato ketchup
1/2 to 1 teaspoon vinegar (i use apple cider)
1/2 teaspoon red chili powder kashmiri or red chilli paste
1 tsp sugar (adjust to taste)
1 tablespoon garlic finely chopped
2 tablespoon spring onions greens chopped
2 tablespoon spring onion whites chopped
1/2 cup capsicum bell pepper or cubed
1 medium onion cubed, layers separated
1 green chilies slit and deseeded
1/4 teaspoon pepper powder (crushed black pepper)
1 teaspoon corn flour (2 tsps for more gravy)
1/2 cup Water (1 cup for more gravy) (adjust as needed)
Add 3 tablespoons cornflour, 3 tablespoons all-purpose flour (optional) to a mixing bowl.
Then add in 1/4 teaspoon red chilli powder, 2 pinches of crushed black pepper, 1/8 teaspoon salt and little water.
Mix together to make a batter.
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 flour, then make thick batter.
Add 200 to 250 grams of cubed paneer and gently coat the batter.
Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.
Check if the oil is hot enough by dropping a small portion of batter.
It must rise without browning. This is the correct temperature.
Pick up each batter coated paneer with a spoon and gently slide them in the hot oil.
Do not disturb them for a minute or until the batter firms up.
Stir and fry them on a medium heat until crispy. Drain to a kitchen tissue or a steel colander.
How to make chilli paneer:
For dry chilli paneer : Stir in 1 tsp corn flour to a bowl and mix with half cup water. Stir well & set aside.
Remove the oil from the pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.
Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.
Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 1 to 2 mins.
Stir in soya sauce, red chilli sauce, tomato ketchup, sugar, vinegar and red chilli powder or paste.
Mix the corn flour mixture and pour it to the pan. Cook till the sauce thickens.
Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.
If you want to thin down the sauce, just add more water to get the desired consistency.
Add fried paneer cubes, crushed pepper (powder) to the chilli sauce and mix.
Add the spring onion greens.
Serve paneer chilli hot as a appetizer. You can also serve this with noodles or fried rice.
For chilli paneer semi gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. you will need to add in 1 tablespoon more of soya sauce, 1 tbsp more of chilli sauce, half teaspoon of vinegar and little more salt & sugar.
Next sprinkle pepper powder. If the sauce turns too thick, just add little more water.
Add paneer and spring onions. Toss well.
Serve chilli paneer as a appetizer or with rice or noodles.