Ipswich & Suffolk Indian Association

Chilli Paneer

 

INGREDIENTS

  • PANEER CUT INTO SMALL CUBES
  • CORN FLOUR
  • RED CHILLI POWDER
  • TUMERIC POWDER
  • CORRIANDER AND CUMIN POWDER
  • SALT AS REQUIRED
  • GARAM MASALA
  • ONIONS – 2 MEDIUM SIZE CUT INTO SMALL CHUNKS AND SEPARATED GINGER AND GARLIC PASTE
  • CAPSICUMS – RED AND GREEN CUT IN SMALL CHUNKS
  • 2 – 3 TABLESPOON SOY SAUCE
  • 2 – 3 TABLESPOON TOMATO KETCHUP
  • 2 TABLESPOON CHILLI SAUCE
  • 1 – 2 TEASPOON MAPLE SYRUP OR HONEY
  • FRESH CHOPPED CORRIANDER

METHOD

  1. IN A BOWL ADD CORN FLOUR, ¼ TSP RED CHILLI POWDER AND SALT TO THE PANEER CUBES, GENTLY MIX WITHOUT BREAKING THE PANEER CUBES.
  1. HEAT 2 TBS OIL IN A NON STICK PAN, WHEN THE OIL IS MEDIUM HOT PLACE PANEER CUBES IN THE PAN AND GENTLY FRY THEM ON BOTH SIDES UNTIL GOLDEN BROWN. SET THIS ASIDE ON A PLATE.
  1. THEN IN A NON STICK PAN ADD 2 – 3 TBS OIL AND FRY ONIONS FOR FEW MINUTES UNTIL SOFT, THEN ADD CAPSICUM, GINGER AND GARLIC PASTE AND COOK FOR FURTHER FEW MINUTES, THEN ADD SOY SAUCE, CHILLI SAUCE, TOMATO KETCHUP, HONEY OR MAPLE SYRUP, TURMERIC POWDER, CORRIANDER AND CUMIN POWDER, GARAM MASALA, SALT (MAKE SURE YOU TASTE BEFORE ADDING SALT AS SOY SAUCE HAS GOT SALT). MIX WELL, ADD CORN FLOUR AND THEN ADD PANEER CUBES, STIR LIGHTY AND GARNISH WITH FRESH CORRIANDER.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: