October 17, 2019
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5 min.
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Recipe of Chilli Paneer Chilli Paneer Recipe How to make chilli paneer
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Recipe of Chilli Paneer Dry Variety - How to Make Chilli Paneer
This tasty dish is a preferred appetizer/starter for most of the Indian population, who are strictly vegetarian and have always wanted a decent substitute for any chicken preparation, that is used as starters by the vast nonvegetarian population of India. A popular dish in most parties and get together, this article is about the recipe of Chilli Paneer dry variety, which has a lot of similarity with Chilli Paneer Recipe Gravy type discussed previously.
As our discussion is going to show, a recipe of how to make paneer chilli dry variety is very similar to the recipe of how to make chilli paneer gravy variety. However, the main difference lies in the fact that in chilli paneer recipe of dry variety the amount of water used is much lesser than chilli paneer recipe gravy type and the procedure is also relatively simpler, as we are going to see shortly.
Add Gravy Falovor with Chilli Paneer Gravy Recipe
Chilli Paneer Recipe Dry
Ingredients for Recipe of Chilli Paneer (Dry Variety)
Main Ingredients
- Paneer – 200 grams
- Capsicum (Red) – 1 (Large size)
- Capsicum (Yellow) – 1 (Large size)
- Capsicum (Green) – 1 (Large size)
- Salt – 1/4th teaspoon
- Green Chilli – 2 in number
- Flour – 2 tablespoons
- Corn starch/Cornflour – 2 tablespoons
- White Oil – 3 to 4 drops for making the batter, & 4 to 5 tablespoons for frying paneer.
- Garlic Paste – ½ teaspoon
- Water – 3 tablespoons
Main ingredients for Chilli Paneer Dry Recipe
Other Ingredients
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Black Pepper powder – 1/4th teaspoon
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Water – 5 tablespoons
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Salt – 1/4th teaspoon
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Onions – 2 (Large in size)
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Garlic cloves – 7 to 8 in number
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Sugar – 1 teaspoon
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Tomato Ketchup – 1 teaspoon
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Soy Sauce – 1 teaspoon
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Vinegar – ½ teaspoon
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Ajinomoto – 1/4th teaspoon
Other ingredients needed for preparation in Recipe of Chilli Paneer Dry Variety.
How to make Chilli Paneer Dry Variety at Home?
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The paneer is cut into multiple small cubes, each with a side 1 inch long. All these pieces are kept aside.
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Next, the seeds of capsicum are initially removed followed by cutting the capsicum into multiple small pieces, each of 1 square inch size.
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Garlic cloves and green chillies are finely chopped and kept aside.
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Now the attention is given to the onions. The external scaly covering is removed and the inner portion is cut into 4 equal halves. Care here should be taken to separate the different layers, to ensure that the cut pieces are not made up of multiple layers.
Cut vegetables and Paneer in Chilli Paneer Dry Recipe.
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Now a small container is taken and into it is put – 2 tablespoons of corn starch, 2 tablespoons of flour, ½ teaspoon garlic paste, 1/4th teaspoon salt, 4 drops of white oil and 3 tablespoons of water; and a batter is made.
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Now a Karahi (non- stick pan) is put on a low medium flamed burner. 4 to 5 tablespoons of oil are added into it. The paneer cubes are dipped into the batter and fried in oil until the color of the paneer cubes becomes golden from all sides. Next, the fried paneer is taken out and kept aside.
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Then in leftover oil, the onion is fried a little. Next capsicum pieces & garlic pieces are added to it and stirred for another 3 minutes. Next chopped green chili pieces are added into it and sautéed again for 1 to 2 minutes.
The preparation of Chilli Paneer Dry Variety.
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Now concentration is directed towards the batter, leftover after frying of paneer. To it, 5 tablespoons of water are added. This mixture is now added to the previously prepared capsicum mixture present in the pan, put over a very low flame burner. Now 1 teaspoon soy sauce, 1 teaspoon tomato ketchup, ½ teaspoon vinegar, 1/4th teaspoon black pepper, 1/4th teaspoon salt, and 1 teaspoon sugar are added to the previous preparation and mixed nicely.
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Next, fried paneer cubes are added to the above-mentioned capsicum preparation and mixed gently. Then this container is covered with a lid and allowed to boil in very low flame burner, for 3 minutes. After this the burner is switched off and Ajinomoto is sprinkled over it and mixed properly. Again, the lid of the container is covered and kept aside. Chilli paneer dry is ready now, and its consistency should be dry.
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Before serving salt/sugar amount is checked & can be added if required.
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Chilli paneer dry is served as starters with many other dishes, having jeera rice, chow mein, noodles or lachha paratha as the main dish.
Chilli Paneer Dry Variety - The Final Dish.
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