VIDEO
STEP BY STEP CHILLI PANEER:
INGREDIENTS:
Wash & cut panner into 3/4 inch pieces or as desired. Take maida, cornflour, red chilli powder and salt in a bowl.
Mix well and add water to make batter neither thick nor watery consistency.
Heat oil in a kadai, dip paneer pieces in the batter.
Carefully drop one by one in the hot oil. Do not overcrowded. Fry till golden brown and place on the paper towel to remove excess oil. Keep aside.
Heat 2 tbsp of olive oil or any cooking oil in the kadai. Add chopped garlic, grated ginger and slit green chillies. Saute till nice aroma comes.
Add onions, capsicum, red chilli powder and salt. Remember we added salt in the paneer.
Saute till onion and capsicum translucent. Add sriracha hot chilli sauce and tomato ketchup.
Mix well and cook for two minutes. Add soy sauce along with 1/2 cup of water or add more or less as desired consistency. If you want to make dry chilli paneer then skip adding water.
Mix well and bring to boil.
Meanwhile take cornflour in a bowl and add 1/4 cup of water. Mix well without any lumps and make it watery.
Add cornflour mixture and mix well. Stir often to avoid forming lumps and the gravy thickens and will be glossy texture.
Add fried paneer and mix gently without breaking the paneer.
Cook for 2 minutes in medium flame and turn off the stove. Garnish with finely chopped spring onions.
Serve hot.....
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