Paneer Chilly Dry / Gravy

Indo-Chinese preparation that all will relish. You can cook the paneer chilly dry as a starter or as a gravy to accompany your main course Chinese dish.

Serves: A Family of Four

Prep. Time: 10 Mins.

Cooking Time: 15 Mins.

Ingredients:

• Malai Paneer [Cottage Cheese] (cubed) – 250 gms.
• Capsicum (sliced or cubed) – 1 medium
• Onion (sliced or cubed) – 1 medium
• Ginger (finely chopped) – 1 tsp.
• Garlic (finely chopped) – 4 tsp.
• Green Chillies (slit into 2) – 3 to 4
• Soya Sauce – 1 tbsp.
• Red Chilly Sauce – ½ tbsp.
• Green Chilly Sauce – 1 tbsp.
• White Vinegar – 1 tbsp.
• Stock – 150 ml (2 small stock cubes dissolved in hot water)
• Corn Flour – 2 tbsp. + 1 tbsp. (dissolved in ¼ cup water – slurry)
• All Purpose Flour(maida) – 2 tbsp.
• Black Pepper Powder – ½ tsp.
• Oil – 2 tbsp.
• Salt – ½ tsp.

Step 1:     Take 2 tbsp. cornflour, maida and the pepper powder and mix well. Sprinkle ½ tsp. salt on the paneer pieces and coat them well with the flour mixture.

Step 2:     Heat a tbsp. of oil in a shallow pan and fry the paneer pieces on all sides, on medium heat till the outside is crisp. (Takes around 5 to 6 minutes). See that all the sides are cooked. Remove and keep aside.

Step 3:     In the same pan, add a tbsp. of oil. Sauté the ginger and 3 tsp. garlic for a minute on medium heat. Add the green chillies and sauté for another minute. Add the onions and sauté and then add the capsicum and sauté for 2 minutes.

Step 4:     Add all the sauces and mix well. Add the paneer and toss well.

(Stop here if you want a dry preparation. Garnish with green corriander)

Step 5:     Pour in the hot stock and 1 tsp. garlic. Add vinegar and stir in the slurry till it thickens and is glossy.

Garnish with green corriander. Serve with fried rice or noodles.