Here Paneer Cubes are sauteed with spring onion and bell pepper on medium high heat. Chilli Paneer is one of the most delicious recipes of Indo Chinese food.

I remember we had a flight for LA in the mid night, I was clearing out the fridge and searching for anything left which i can cook very fast for the dinner. I saw some paneer cubes left in the chiller section of refrigerator. I thought i must cook something from this paneer or it would die.

Being a self-respecting Indian I could not kill the paneer, so I turned it into a lovely and tasty Indo Chinese recipe, which gave me and my husband sufficient energy to do the last minute packing.

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 2-3

Ingredients:

• 200 gms cottage cheese (paneer) cut in long slices
• 1 capsicum/ bell pepper cut into slices
• 1 tbsp cornflour
• 1 tsp ground black pepper
• 2-3 green chillies sliced
• 2 tsp garlic chopped
• 1 tsp ginger chopped
• 1 cup spring onions (white part only) chopped
• 1 normal onion, sliced
• 2 tsp cornflour diluted in 1 cup of water
• 1 tbsp dark Soy Sauce
• 1 tbsp vinegar
• 1 tps red chilli sauce (home made or bottled one)
• 1/4 tsp ajinomoto
• 1/2 tsp white pepper powder
• Cooking oil
• Salt to taste

How to make Chilli Paneer:

1. In a mixing bowl add cornflour, salt, ground black pepper and 5-6 tsp water.
2. Mix thoroughly and make a thin batter.
3. Dip the long cubes of paneer into the batter and deep fry in the sufficient oil.
4. Keep aside on tissue paper.
5. Heat up a wok and add 1 tsp oil.
6. In the hot oil add chopped garlic, saute well.
7. Add chopped ginger and chopped green chillies.
8. Add white part of spring onions along with normal sliced onion.
9. Add slices of capsicum.
10. Add salt, ajinomoto, white pepper powder, mix well and toss.
11. Quickly add soy sauce, red chilli sauce and vinegar mix and toss.
12. Add diluted cornflour and 2 cups of water.
13. Add the fried paneer. Mix well and cook for a minute.
14. Chilli Paneer is ready.

Chef Tip:

Be careful while making the cornflour batter, the consistency should be thin and not thick, otherwise it will affect the taste of paneer.