Paneer Chilli Gravy is one of our favorite Indo Chinese dish. Soft paneer is recommended for this recipe.
Paneer (Cottage Cheese) – 300 Gms (Cut into cubes)
Dark Soya Sauce – ½ tsp
Black Pepper Powder – ¼ tsp
Salt – to taste.
Corn Flour – 1 tbsp
Maida (All-purpose flour) – 1 ½ tbsp
Oil – 1 ½ tbsp
Sesame Oil – or any vegetable Oil – 2 tbsp
Finely Chopped Garlic – 1 ½ tbsp
Finely Chopped Ginger – 1 tsp
Large Onion – 1 (cut into cubes and separated into petals)
Capsicum Large – 1 (cut into cubes)
Green Chilli – 6 to 8 (slitted)
Dark Soya Sauce – 1 ½ tbsp
Red Chilli Sauce – 2 tsp
Black Pepper Powder – ½ tsp
Vegetable Stock Cube – 1 (dissolved in ¼ cup of water)
Tomato Sauce – 2 tbsp
Corn Flour – 2 tsp (dissolved in 21/4 cup of water)
Vinegar – ¼ tsp
Finely Chopped Spring Onion Greens – 3 tbsp
Salto to taste
For Garnishing –
Take the Paneer Cubes in a bowl. Mix Pepper Powder, Salt and Soya Sauce to it.
Mix gently. Allow to rest for 10 minutes.
Add Maida and Corn flour to it. Mix gently again to coat the Paneer with these flours.
Heat a tbsp of Oil in a pan. Spread the oil all over the pan.
Roast the Paneer Cubes in it for 1 or 2 minutes till the Paneer turns light golden in color. Transfer to a plate and keep aside.
In the same pan, heat 2 tbsp of Oil. Add finely chopped Garlic and Ginger. Stir fry them for 30 seconds.
Add Capsicum cubes, Onion Cubes and the slitted Green Chillies. Stir cook for a couple of minutes.
Add the Soya Sauce, Chilli Sauce, Pepper Powder, Tomato Sauce and Salt. Mix them well. You can adjust the quantity of Soya Sauce, Chilli Sauce, Pepper Powder and Tomato Sauce according to your taste and liking. Add the vegetable stock. Bring everything into a boil.
Add the dissolved Corn Flour. Cook for another 2 minutes. You can adjust the consistency of the gravy at this stage by adding more water, if necessary.
Add the Spring Onion, Roasted Paneer Cubes and the Vinegar. Let them boil for another minute. Switch off the flame.