October 03, 2019
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Recipe of Chilli Paneer Chilli Paneer Recipe How to make chilli paneer Chilli Paneer Gravy
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Recipe for Chilli Paneer Gravy Variety - How to Make Chilli Paneer
Chilli Paneer gravy preparation needs no introduction for people of Indian sub-continent, but for others, it can be described as very tasty Indo- Chinese dish. This dish is not just a popular side dish but a good appetizer also. The ingredients needed for making the chilli paneer are also very easily available and the dish is very easy to make as it is tasty to eat.
According to an individual’s personal choice, chilli paneer recipe can either be of dry variety or can be chilli paneer gravy type. Here we are going to discuss how to make chilli paneer gravy preparation. However, here we would like to mention that the steps described in how to make chilli paneer gravy variety are somewhat similar to how to make chilli paneer dry, which we have discussed elsewhere.
If you wish to make Chilli Paneer Dry, click here for full recipe
Chilli Paneer Recipe
Ingredients for Chilli Paneer Recipe Gravy Variety
A) Main Ingredients
1) Paneer – 200 grams
2) Water – 3 Tablespoons
3) Garlic Paste – ½ Teaspoon
4) Capsicum (Red) – 1 (Large size)
5) Capsicum (Yellow) – 1 (Large size)
6) Capsicum (Green) – 1 (Large size)
7) Salt – 1/4th Teaspoon
8) Green Chilli – 2 in number
9) Flour – 2 Tablespoons
10) Corn starch/Cornflour – 2 Tablespoons
11) White Oil – 3 to 4 drops
Main ingredients of chilli paneer gravy recipe
B) Ingredients for Chilli Paneer Gravy
1) Onion - 2 (Large size)
2) Soy Sauce – 1 Teaspoon
3) Tomato Ketchup – 1 Teaspoon
4) White Vinegar – ½ Teaspoon
5) Garlic Cloves – 7 to 8 in number
6) Black Pepper Powder – 1/4th Teaspoon
7) Water - ½ Cup
8) Corn Starch – 1 Teaspoon
9) Salt – 1/4th Teaspoon
10) Sugar – 1 Teaspoon
11) White Oil – 4 to 5 Tablespoons
12) Ajinomoto – 1/4th Teaspoon (Optional)
13) Extra Water – 5 Tablespoons
Ingredients for gravy preparation in chilli paneer gravy recipe
How to make Chilli Paneer at Home
Preparation of Paneer
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The Paneer is cut in a cubical form with each side being 1 inch long and kept aside.
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The seeds of Capsicum are taken out and the Capsicum cut into 1 square inch sized pieces.
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The Onion is peeled of its external scaly layer and inner portion cut crosswise into equal sizes, as was done with capsicum. At the time of cutting, the layers of onion should be separated, so that each piece should consist of 1 layer only.
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Next green chillies and garlic cloves are finely chopped and kept aside.
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Now in a small bowl 2 tablespoons flour is taken along with 2 tablespoons corn starch. Here it would be important to mention that corn starch & cornflour are basically the same things and hence these two words can be used interchangeably, as we have done here on many occasions.
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In the above-mentioned mixture of corn starch and flour, ½ teaspoon garlic paste, 1/4th teaspoon salt & 3 to 4 drops of white oil are added. A thick batter is now made of the mixture, by adding 3 tablespoons of water to it.
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Now in a non-stick pan (Karahi), 4 to 5 Tablespoons white oil is taken and put on a lower medium flamed burner. When the oil gets little warm then the paneer cubes are rolled on the previously mentioned corn starch & flour batter mixture and fried in oil, till it acquires golden color from both sides. But care should be taken to ensure that it should not get burnt or excessively hard due to overheating. The key here is to avoid excessive over hardening of the paneer. The fried paneer is now kept aside.
Fried paneer for chilli paneer gravy recipe.
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Now in the left-over oil remaining in the non-stick pan (Karahi) onion pieces are added and sautéed over a low flame. When the onions take a glossy appearance then chopped capsicum (red, yellow & green variety) and garlic are added to the pan and stirred constantly for 3 minutes. Later chopped green chilli pieces are added to the mixture. Now ½ cup water is added in it and allowed to boil for 4 to 5 minutes. Afterwards, this pan (containing the preparation) is taken out from the burner and kept aside.
Gravy Preparation
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The left-over batter, which was prepared from corn starch and cornflour for frying paneer, as described previously, is now taken in a container. To it, the extra 5 tablespoons water as described in the ingredients is added to make the batter thinner in consistency. Now 1 teaspoon corn starch is added to it.
The gravy for making chilli paneer gravy recipe.
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Now the previously mentioned capsicum mixture (containing garlic, onions & green chillies) on the pan are now transferred over a medium flamed burner. Now sugar and salt in the amount described previously (in ingredients of gravy) is added to this mixture and allowed to boil. When this preparation starts boiling, then the above described dissolved corn-starch with batter mixture is added to this preparation, along with fried paneer. This is allowed to boil for 1 to 2 minutes.
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Now as soon as this preparation starts to get thick, the burner is switched off. Then 1 teaspoon soy sauce, 1 teaspoon tomato ketchup, ½ teaspoon vinegar, 1/4th teaspoon black pepper powder is added to the preparation. The whole preparation is mixed gently. Now 1/4th teaspoon Ajinomoto is sprinkled on it and everything is again mixed gently. Chilli paneer gravy is now ready for consumption. Before serving, the amount of sugar and salt is once again tasted. If required, an extra amount of this can be added according to individual preference & stirred to dissolve properly.
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Chilli paneer gravy variety can be served along with rice, chow mein, noodles or paratha.
Chilli paneer gravy variety - The final dish.
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