Dry Chilly Paneer

INGREDIENTS:

• 500gm Paneer(Cottage Cheese), cut into small cubes
• 3 onion, cut into slices
• 2 nos. of Green capsicum / bell pepper, cut into cubes
• 1 tbsp Ginger-Garlic paste (for marinating)
• 2 tbsp Soya sauce
• 1/4tsp White Vinegar
• 2 tbsp Green Chili sauce
• 3 tbsp Tomato Ketchup
• 1 tsp freshly Ground Black Pepper
• 3-4 slitted Green Chilies
• 1 tsp dry red chili flakes or Kashmiri chili powder, for the red color
• 2 tbsp minced Ginger and Garlic
• 2 tbsp Corn Flour
• 4 tbsp all-purpose Flour or Maida
• 1 pinch Ajinomonto / China Salt (for mixing)
• A pinch of sugar (optional)
• Salt to Taste
• Oil to Cook
• Coriander Leaves / Spring Onion for garnish

PROCEDURE:

• Marinate the Paneer cubes with 1/2 tbsp soya sauce, 1tsp Vinegar, Salt, Pepper, Maida, Corn flour, Ginger-Garlic paste, half of the green chili sauce and little water for at least 30 mins.
• Heat a shallow pan with about 3-4 cup oil and lightly fry the marinated Paneer pieces until golden brown. Set aside. Drain excess oil using a paper towel and keep the fried pieces aside.

Fried Paneer Cubes

• Now in the pan add some part of that oil up to requirement and add chopped Ginger, Garlic and the Chilies and Flakes and fry for 2-3 minutes.
• Now add the onions and capsicum and fry until soft (4-5 mins).
• Add Soya Sauce and mix well.
• Add Tomato Ketchup & Chili sauce to that mix and stir well.
• Top off with the fried Paneer Pieces and the remaining quantities of ingredients used to marinate (salt, sugar, ajinomonto and pepper).
• Stir all the ingredients until well combined and fry for another 4-5 mins.
• Now Garnish it with some finely chopped spring onions or fresh cut Coriander Leaves.
• Now your Paneer Chilly is ready, serve it hot with Naans or Butter Roti.

Dry Chilly Paneer