I always wonder how did I survive without buying paneer when I lived in Mumbai, India. Now there may be more shops selling ready-made paneer, but when I was there more than 17 years back, it wasn’t easily available in Mumbai. I remember making it from scratch at home and sometime it did not come out as expected. Here in Toronto it is easily available in many regular grocery stores. Not only we get plain paneer but also with flavours like black pepper and red chili flakes. I always have few blocks of paneer in my fridge. I make many dishes using paneer like paneer paratha, burritos, paneer Italiano and many North Indian vegetables dishes. Paneer is high in calcium and tastes like tofu.
Also, my family loves Chinese cuisine, when we go out for dinner, my husband and son insist on going to Hakka Chinese restaurant. I make many different Asian style cuisine like Pad Thai noodles, Veg Manchurian, stir fry, fried rice and many more.
This dish is a combination of Chinese cuisine with paneer (Indian cottage cheese) which mainly used in North Indian cooking. So this a perfect family pleasing recipe 🙂 🙂 . This recipe serves 4-5 people.
Preparation time: 15 minutes
Cooking Time: 15 minutes
1 lb (454 gm) Paneer cut in cubes
2 colour bell pepper cut lengthwise
2 fresh red/green chili finely chopped
4-5 spring onion chopped
4 cloves of garlic thinly sliced and cut lengthwise
Small piece of ginger thinly sliced and cut lengthwise
Oil for cooking
2 tbsp sriracha sauce
3 tbsp tomato ketchup
3 tbsp soy sauce
4 tbsp corn starch
1/2 tsp black pepper
1 1/2 cup water
Salt to taste
1. In a bowl, mix all ingredients of sauce with 1 1/2 cup water and mix well. You can add hot sauce to this mix if you like spicier.
2. To make chilli paneer, first chop all the vegetables and keep ready. Also cut paneer in 1″ long cubes.
3. Heat 2 tbsp. oil in a big pan. First add red/green chilies and peppers. Saute for 2-3 minutes on medium heat stirring continuous. Then add sliced ginger and garlic and continue to cook for 1 minute. Then add spring onion white part and some green, keep few for garnishing. In 30 seconds, add sauce. Keep on stirring at this point or corn flour will stick to the bottom. Within a minute, sauce starts to thicken. If the sauce feel too thick then add 1/2 cup water. Cover the lid and cook on low for 3-4 minutes until sauce thickens and corn starch is cooked. Then add paneer, carefully mix with other ingredients. Cover the lid and let it simmer on low for 1 more minute. I am using paneer with black pepper but you can use plain paneer. Black pepper added lot of flavour and nice heat to the dish.
4. Garnish the dish with remaining spring onion and serve hot. Serve this luscious chili paneer with just plain steamed rice immediately.
This dish is spicy just the way my family likes it 😛 :P. You can add or reduce heat by adding or removing fresh chilies from the recipe. This dish is gluten-free and nut free. You can avoid spring onion if you are on onion free diet. You can replace paneer with tofu if you want to make it vegan.
Try this dish at home and hopefully you will love this dish as much as my family did.
Let me know if you have any questions regarding the dish.
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