Quick and easy chilli paneer

Chilli paneer every ones favourite and most popular dish in restaurants and made at parties. Chilli paneer can be made in many variations and every one has their own taste. In my previous chilli paneer, I have used double concentrated tomato puree and tomato ketchup, and no spring onions used.

This chilli paneer can be prepared easily, quickly and can be served as a starter or appetiser or any side dish to the main meal. It will be quicker, if vegetables are chopped in advance. When friends or guest come we plan for lunch or dinner and want to make food which is easy to cook but tastes delicious. Now a day’s chilli paneer is served as a starter in parties or in restaurants, can be served as a side dish with fried rice, pulao, jeera rice.

In this I have roasted paneer with cumin seeds, to give colour and flavour, sometimes I just coat paneer pieces with corn flour and deep fry it to give that crispy texture, or can just add directly to the sauce, to save time, to make it more quick. The paneer pieces can be cut into any shape you like.

Ingredients

  • Oil – 2 tbsp
  • Cumin seeds – 1 tsp
  • Paneer – 175 to 200 gms
  • Sauce

  • Oil – 1 to 2 tbsp
  • Garlic cloves (big, chopped) – 2
  • Onion (small, chopped) – 1
  • Green chilli (sliced or chopped) – 1
  • Chilli powder – 1 tsp
  • Tomato puree (thick double concentrated) – 1 tbsp
  • Tomato sauce – 3 tbsp
  • Sugar – 1 tsp
  • Water – 180 to 200 ml
  • Chilli garlic sauce – 2 tbsp
  • Salt - as per taste
  • Onion (small, cut in chunks) – 1
  • Green capsicum (cut in chunks) – 1/2
  • Red capsicum (chunks) – 1/2

Method

  • Chop garlic and onion finely, keep aside.
  • Cut onion, green and red pepper into chunks, square cut.
  • Cut panner into thin triangle shapes or as you need it.
  • Soak paneer pieces in warm water, strain and dry it with kitchen paper, keep it aside.
  • Preheat the pan with oil, when hot add cumin seeds, it starts spluttering, add paneer pieces, sauté for few mints, till light golden colour. (In the picture it looks more dark brown).
  • The paneer (cottage cheese) pieces will be flavoured with cumin seeds and few cumin seeds will get attached to the paneer pieces and gives a good taste and texture, remove the paneer (cottage cheese) pieces only to a separate plate, keep it ready.
  • Take the same pan for sauce, with remaining oil and few cumin seeds, add oil if needed, when hot add onions, garlic and green chillies sauté for few min till transparent and light colour comes on it.
  • Add chilli powder, tomato puree, sauté for few sec, add water ½ cups, mix well and cook till the water is absorbed on medium heat.
  • Add tomato ketchup, sugar and chilli garlic sauce, sauté for 30sec add water again 80ml for the sauce.
  • Cook for 1 to 2min, till it becomes like a sauce consistency, keep stirring.
  • Add capsium and paneer (cottage cheese) pieces, salt mix well, cook till the sauce is well coated with paneer and capsicum pieces.
  • Cook for 2min on medium heat or low flame for 5min, keep stirring, and switch it off.
  • Serve as a starter or as a side dish.

Notes

  • You can reduce chilli as per your taste.
  • Add vegetables and paneer pieces as per the sauce consistency and the quantity.
  • You can add white pepper or black pepper, chilli flakes for additional taste.
  • You can add sugar when adding chilli powder and tomato puri(readymade, double concentrated).
  • If paneer (cottage cheese) bought from the shop, then I always soak it in hot water to make it soft for sometime, then drain the water and keep it side, while adding to the gravy.
  • Even you can sprinkle corn flour on paneer and mix it or coat with it and shallow fry or deep fry it. Just fry till it becomes light brown or colour changes, as it will become crispy and very soft, keep it aside.
  • Instead of chopped onion, you can use spring onion in the beginning and for garnishing also.

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