When it comes to preparing vegetarian snacks, this recipe for Paneer Chilli Dry is a complete game-changer. This dish not only adds a delicious Indo-Chinese fusion option to the snack table but is also a huge hit with everyone who tries it. I prefer to prepare it as a semi-dry dish with just the right amount of sauce to fully savour its flavours and textures. However, you can also serve it as an accompaniment with fried rice or Hakka noodles. Plus, the best part is that the recipe takes under 30 minutes to prepare, making it a perfect choice for both kids and adults.
Prep Time – 15 minutes
Cook Time – 15 minutes
Total Time – 30 minutes
Serves – 2
Ingredients:
Paneer – 150 gms
Onion – 1
Capsicum – 1
Green chillies – 2
Ginger – small piece ( ½ cm )
Garlic – 5 flakes
Corn flour – 3 tbsp
Maida – 1 tbsp
Sesame Oil – 10 ml
Black pepper powder – ½ tsp
Vegetable stock – ½ cup
Chilli sauce – 1 tbsp
Soy Sauce – 2 tbsp
Salt – to taste
Vinegar – ½ tbsp
Separately – Oil for frying
Method :
1 ) Wash and cut the Paneer into cubes.
2 ) In a bowl, mix cornflour, maida, black pepper powder and a little water. Add the Paneer cubes
and mix well.
3 ) Deep fry the Paneer cubes and set them aside.
4 ) Cut the onion and capsicum to dice and the green chillies to diagonal lengthwise. Chop the
ginger and garlic.
5 ) Heat oil in a wok or pan, saute the ginger and garlic. Add the onion, capsicum and green
chillies and saute for a few minutes on high flame.
6 ) Add the fried Paneer cubes, chilli sauce, soy sauce, salt and vinegar. Mix well. Add the
vegetable stock and cook on high flame for approximately 5 minutes till the sauce thickens.
Remove from flame and serve hot.
