Chili Paneer (Dry)
- Cottage cheese (paneer)- 250 gm
- Capsicum- 1 large (cut into ½ inch cubs)
- Onions- 2 large (cut into ½ inch cubs)
- Green chilies, slit- 4
- Garlic Cloves, minced- 6
- Ginger, minced- - 1 tsp
- Chopped green part of spring onion- ½ cup
- Soy sauce – 1 tbsp
- Green Chilli Sauce- 1 tsp
- Oil- as required
- Sugar- ½ tsp
- Salt to taste
For the Marinade Paste:
- Plain flour (Maida)- 2 tbsp
- Corn flour / corn starch – 2 tbsp
- Black pepper – 1 tsp
- Ginger garlic paste- 1 tsp
- Salt – ¼ tsp
- Water as required
- Cut paneer into 1 inch cubes.
- Make a thick paste with the ingredients for marinade. Add the paneer pieces in it and let them soak in the marinade for minimum 15 mins.
- Heat 3-4 tbsp oil in a pan and shallow fry the paneer pieces till golden brown from both sides. (Or deep fry coated paneer cubes till golden brown. Strain them and then put on an absorbent paper.) Keep aside for further action.
- Heat 2 tbsp oil in a non-stick pan. Add minced ginger and garlic and sauté for 30 seconds over medium flame.
- Add chopped onion and sauté until it turn translucent.
- Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.
- Add chili sauce, soy sauce, sugar and salt. (Adjust the quantity of chili sauce according to your liking to make it as spicy as you want it.) Mix well and cook over medium flame for 1 minute.
- Add fried paneer cubes. Stir and cook over medium flame for around 2-3 minutes.
- If you want little gravy, add 1 tbsp of remaining marinate in pan, mix well & sauté until gravy turns thick.
- Garnish it with spring onion and serve hot with noodles or fried rice. Or serve steaming hot as a starter.
I made this Chow mein Noodles using Ching’s Chowmein Masala.
Boiled Noodles stir-fry with onion, ginger, garlic, cabage, carrot, capsicum & salt like ordinary hakka noodles. I didn't use another sauce like soy, chilli etc . That’s it…..