Pick one. Quick. Real quick.
Now tell me, what did you choose? Was it Gobi Manchurian, Vegetable Manchurian, or Chilly Paneer? Tell me it was Chilly Paneer.
Because I’m about to show you how to make a good one!
There are several non-vegetarian versions, Chilli _______ (fill in the blank with anything of your choice), but for vegetarians Chili Paneer takes the cake.
Written, spoken, and famous as Chilly Paneer / Paneer Chilli / Chili Paneer – the tongue twister can go on, but cut short: these fried paneer cubes coated in spicy-tangy gravy, with capsicums adding crunch and color, is just as mouth-watering as the other amazing dishes in the Indo-Chinese cuisine.
Recipe by Shobha Indani, serves 4-6
¼ cup all purpose flour
2 Tbsp cornstarch
2 Tbsp chili-garlic paste
250 gm block of paneer (ricotta cheese)
Water, to make batter
Salt & pepper powder, to taste
Oil, for frying
1. Combine all the ingredients (except oil); add little water gradually to make thick batter of dropping consistency.
2. Cut paneer into medium-sized cubes (or triangles!); dip in batter & deep fry in hot oil till golden-brown. Drain & keep aside.
1 Tbsp oil
1 tsp garlic, chopped or paste
1 tsp ginger, chopped or paste
1 cup capsicum, diced
¼ cup scallion whites, chopped
2 tsp soya sauce
¼ cup tomato sauce
1 Tbsp vinegar
2 tsp cornstarch + 1 Tbsp water
½ cup scallion greens, chopped
Salt & sugar, to taste
1. Heat oil in pan, add ginger + garlic + capsicum + scallion whites & stir-fry on high flame for half a minute.
2. Add fried paneer + soya sauce + tomato sauce + salt + sugar & mix gently for half a minute.
3. Finally add vinegar + cornstarch + water mixture + scallion greens & toss gently. Paneer Chili is ready, serve hot.
What to do with extra fried paneer cubes? And what to do with remaining Chili Paneer?
Chop & cook with rice, make it a Paneer Fried Rice or Paneer Chili Fried Rice. Or roll it in a roti/tortilla and eat as Frankie or Kathi Roll. Or put between breads & have it as Chili Paneer Sandwich. Can’t afford to waste paneer, can you? ;-)