Chili paneer

A fusion, Indo-chinese dish that can be made dry or with gravy. The dry version can be had as a starter or appetizer. The gravy version however, is more of a side dish. And it goes exceptionally well with fried rice and noodles.

All purpose flour- 2 tbsp
Corn flour- 2 tbsp
Salt- 1/2 tsp
Freshly ground black pepper powder- 1/2 tsp
Paneer- 400 gms, cubed
Sesame oil or any other oil- 2 tsbp + more for shallow frying
Butter- 1 tbsp
Garlic- 3 cloves, chopped fine
Salt to taste
Shallots- 6-8, peeled and quartered
Green chilies- 4-5, chopped fine
Green bell pepper- 1 med sized, deseeded and cubed
Salt to taste
Black pepper powder- 1/2 tsp
Sugar- 1/2 tsp
Soya sauce- 1 tbsp
Rice vinegar- 1 tsp
Water- 2 tbsp
Spring onion greens- 1 tbsp to garnish

View the full recipe at Paaka-Shaale →