I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
|Prep time||Cook time||Ready in||Yields|
- 200 gm paneer, cut into 1-cm cubes
- a fistful fresh peas
- 1/2 cup bell pepper, chopped lengthwise
- 1/2 cup onion, chopped lengthwise
- 1/4 cup tomato, chopped in cubes
- 1 tablespoon all purpose flour/maida
- 1 tablespoon corn flour
- 1/2 teaspoon red chilli powder
- 1/4 cup tomato sauce
- 2 teaspoons soya sauce
- 1/8 teaspoon sugar, optional
- oil, for sauteing+deep frying paneer
- salt, to taste
- 2 green chilies, for the paste
- 4-5 cloves garlic cloves, for the paste
- 1-inch ginger, for the paste
- 6 cashew nuts, for the paste
- 1/4 cup coriander leaf, chopped, for garnishing
- Keep all the ingredients ready. It makes cooking easy. Grind ginger, green chilies, garlic, and cashew nuts to get a smooth paste. Keep aside.
- In a mixing bowl, add all-purpose flour, cornflour, red chili powder, and salt. While adding water little by little, prepare a thin liquid batter. Dip the paneer pieces in it.
- Heat the oil for deep frying. Fry the batter-coated paneer pieces in the hot oil until they become golden brown. Keep them on an absorbent paper towel.
- Heat a deep-bottomed pan. Add some oil. Throw in the chopped onions. Saute it until it becomes transparent.
- Add fresh peas and capsicum pieces. Saute for a minute. Add tomatoes and continue to saute for one more minute. Add the ground paste. Saute it over low heat. Add a few drops of water to keep it moist. The mixture releases a nice aroma of the roasted spices and herbs.
- Add soya sauce, tomato sauce, sugar (optional), and salt. Also, add fried paneer pieces. Gently mix it so that the paneer pieces are coated with the masala.
- Switch off the flame. Yummy chili paneer is ready!
- You can eat it as an appetizer or serve it with roti, chapati, or flatbread as a side dish. Enjoy eating!