Chilli Paneer is a perfect side dish for fried rice or veg noodles . Here is how to do a spicy chilli paneer recipe. This is a dry recipe. Traditionally, the paneer is deep fried. I have tried to avoid deep frying today. Its spicy, sweet, sour and all things nice.
A note when making chinese dishes.
Just like the veggie trinity mirepoix in western cooking, there is a holy trinity of veggies in Chinese cooking too! Its the combination of Ginger, Garlic and Scallions / Spring onions. Use them generously whenever you make chinese food!!!
Now lets talk about the flame. High heat is very important in chinese cooking. The chinese restaurants use heavy burners that can cook and slightly char the veggies and meat in seconds. Even though, we cannot replicate that at home, keep the flame of the gas stove to the maximum it will go. Cooking the veggies on high heat will give it a slight char and flavour that’s desirable.
For frying the Paneer cubes. Cube the paneer and place it on a plate. Sprinkle salt, pepper and rice flour. Mix well to coat. I like to add rice flour as the paneer crisps and browns better with a rice flour coating.
Heat oil in a pan and fry the paneer till its golden. Use a fork to turnover the paneer cubes. Its easier to turn the paneer cubes with a fork than with a spatula. Once all the sides are golden, remove from the pan and set aside to cool.
Heat oil in the same pan and add in the finely minced ginger and garlic. Add in the salt. Saute till the ginger and garlic slowly starts to turn color. Add in the diced onions and capsicum. Saute on a high flame so the onions and capsicum get charred here and there.
A Note on salt: We will adding a lot of sauces which already contain salt as an added ingredient. So go easy on the salt.
Once the veggies are half cooked, which will take about 3-4 minutes, add in the soy sauce, chilli sauce, tomato ketchup, white pepper powder, vinegar and the sugar. Fry for a minute.
Take 1/2 cup of water and add in 1 teaspoon of corn starch / corn flour. Mix well to make a slurry. Add the slurry to the pan and mix well to combine. The mixture will immediately turn a little saucy. Add in the fried paneer and toss well to coat. Finish with a liberal sprinkling of chopped spring onions and remove from heat.
Serve hot.
For Frying Paneer
- 200 grams paneer, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper powder
- 1 tablespoon rice flour
- 3 tablespoon vegetable oil for shallow frying
Other Ingredients
- 2 tablespoon vegetable oil
- 10 cloves garlic, finely minced
- 1 inch piece ginger, finely minced
- 1 onion, diced
- 1 green capsicum, diced
- 1 yellow or red capsicum, diced
- 1/2 teaspoon salt
- 1 teaspoon white pepper powder
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 tablespoon tomato ketchup
- 2 tablespoon chilli sauce
- 1 teaspoon plain vinegar or rice vinegar
- 1 teaspoon corn starch / corn flour
- 4 spring onions, finely chopped
- Cube the paneer and place it on a plate. Sprinkle salt, pepper and rice flour. Mix well to coat. Heat oil in a pan and fry the paneer till its golden. Set aside on a plate to cool.
- Heat oil in the same pan and add in the finely minced ginger and garlic. Add in the salt. Saute till the ginger and garlic slowly starts to turn color. Add in the diced onions and capsicum.
- Once the veggies are half cooked, which will take about 3-4 minutes, add in the soy sauce, chilli sauce, tomato ketchup, vinegar, white pepper powder and the sugar. Fry for a minute.
- Take 1/2 cup of water and add in 1 teaspoon of corn starch / corn flour. Mix well to make a slurry. Add the slurry to the pan and mix well to combine.
- Add in the fried paneer and toss well to coat. Finish with a liberal sprinkling of chopped spring onions and remove from heat.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indo-Chinese
For Frying Paneer
- 200 grams paneer, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper powder
- 1 tablespoon rice flour
- 3 tablespoon vegetable oil for shallow frying
Other Ingredients
- 2 tablespoon vegetable oil
- 10 cloves garlic, finely minced
- 1 inch piece ginger, finely minced
- 1 onion, diced
- 1 green capsicum, diced
- 1 yellow or red capsicum, diced
- 1/2 teaspoon salt
- 1 teaspoon white pepper powder
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 tablespoon tomato ketchup
- 2 tablespoon chilli sauce
- 1 teaspoon plain vinegar or rice vinegar
- 1 teaspoon corn starch / corn flour
- 4 spring onions, finely chopped
- Cube the paneer and place it on a plate. Sprinkle salt, pepper and rice flour. Mix well to coat. Heat oil in a pan and fry the paneer till its golden. Set aside on a plate to cool.
- Heat oil in the same pan and add in the finely minced ginger and garlic. Add in the salt. Saute till the ginger and garlic slowly starts to turn color. Add in the diced onions and capsicum.
- Once the veggies are half cooked, which will take about 3-4 minutes, add in the soy sauce, chilli sauce, tomato ketchup, vinegar, white pepper powder and the sugar. Fry for a minute.
- Take 1/2 cup of water and add in 1 teaspoon of corn starch / corn flour. Mix well to make a slurry. Add the slurry to the pan and mix well to combine.
- Add in the fried paneer and toss well to coat. Finish with a liberal sprinkling of chopped spring onions and remove from heat.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indo-Chinese
Find it online : https://www.kannammacooks.com/chilli-paneer-dry-chilli-paneer-recipe/
Egg Fried Rice is an easy fix dish for me for my sons lunch box at least once a week. Its perfect with the carb from the rice and the protein from the eggs. I also make it for parties or big dinners as its so easy to make and with a good side dish, everyone enjoys! Here is how to do egg fried rice.
First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time.
After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.
Heat oil in a pan and add in the finely minced garlic.
Take couple of eggs and break in a bowl. Add in a pinch of salt and pepper. Whisk with a fork to combine. Move the garlic to a side of the pan and add in the eggs and scramble for a minute. Keep sauteing the garlic on the other side of the pan.
Once the eggs are soft scrambled, add in the rice, salt, pepper powder and spring onions. Toss well to coat.
Easy egg fried rice is ready. If the rice is ready, the fried rice can be made in minutes. Serve with gobi manchurian , chilli paneer or sweet and sour fish.
- 1 rice cup basmati rice ( 160 ml approx)
- 2 tablespoon vegetable oil
- 5 cloves garlic, finely minced
- 2 Eggs
- a pinch of salt
- a pinch of black pepper powder
- 3 spring onions, finely chopped
- 1/4 teaspoon white pepper powder
- 1 teaspoon salt
- Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. Cool the rice on plates. Set aside.
- Heat oil in a pan and add in the finely minced garlic.
- Take couple of eggs and break in a bowl. Add in a pinch of salt and pepper. Whisk with a fork to combine. Move the garlic to a side of the pan and add in the eggs and scramble for a minute. Keep sauteing the garlic on the other side of the pan.
- Once the eggs are soft scrambled, add in the rice, salt, pepper powder and spring onions. Toss well to coat.
- Easy egg fried rice is ready.
Notes
Add a tablespoon of butter and toss well to coat along with the rice in the end for a velvety fried rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: Indo-Chinese
