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Chilli Paneer Recipe by Tarla Dalal

Chilli Paneer Recipe by Tarla Dalal  
   
 

Here you will find how to make Chilli Paneer Recipe by Tarla Dalal. Please give us your feedback or review about the recipe and whether you or your guests liked this recipe or not.

The traditionally non-vegetarian dish viz. Chilli chicken is modified for vegetarians. This melt in the mouth starter flavoured with all the ethnic chinese flavours is an all time favourite that is really easy to prepare. Serve it as a starter or even as accompaniment for your main meal.

 
Rating
Preparation Time: 10 mins Cooking Time: 30 mins Makes 4 servings
 
 
     
 
Ingredients for Chilli Paneer Recipe by Tarla Dalal
Following are the ingredients to make Chilli Paneer Recipe by Tarla Dalal.
3/4 cup paneer (cottage cheese) , cut into 12 mm. ( 1/2"") thick strips oil for deep-frying For The Batter 1/4 cup cornflour 1/4 cup plain flour (maida) 1 tsp soy sauce pinch of baking powder salt to taste Other Ingredients 1 tsp grated ginger (adrak) 2 tsp garlic (lehsun) , chopped 2 tsp chopped celery 1/4 cup chopped spring onions 2 to 3 green chillies , cut into 25 mm. (1"") pieces 1/4 cup capsicum , sliced 1 tsp soy sauce 1 tsp sugar 1 tbsp cornflour mixed with 3 tablespoons water 1 tsp oil salt to taste For The Garnish 1/2 cup spring onion greens , chopped
Method of Cooking Chilli Paneer Recipe by Tarla Dalal
Method Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately ¼ cup of water. Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown. Drain on absorbent paper and keep aside. How to proceed Heat the oil and add the ginger, garlic, celery, spring onion whites and green chillies and sauté over a high flame for 1 to 2 minutes. Add the capsicum and sauté for a few more seconds. Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil. Toss in the fried paneer and mix well. Serve immediately, garnished with the spring onion greens.
 
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