12 January 2009

Chilly Paneer recipe-Chinese style

Chilly Paneer

I have made this recipe as per the request of Akash (UK) and Anitha ( Muscut), I didn't have any experience before in this recipe. So I searched through the net and was fedup with the results………..So many verities, so many different ingredients…………Then I decided to make a version of mine.

Before I had posted Gobi manjjurian recipe in my blog, I have followed all most everything that way. Instead of frying the paneer in deep oil with the coatings I just sauté the paneer cubes in 2 teaspoon of oil only (you can follow the recipe of my Cauliflower/Gobi Manchurian,
Refer - Ingredients- “A” for marinating the paneer)


1) Paneer cubes – 350 Gms.
2) Any Vegetable Oil – As required for deep-frying.

Ingredients- “A” for marinating the Paneer

1) Ginger paste or Ginger powder- 1 teaspoon.
2) Garlic paste or Garlic powder – 1 teaspoon
3) Chilli paste – 1 teaspoon (0r red chilly powder -1 teaspoon.)
4) Soya Sauce – 1 teaspoon.
5) Oyster Sauce – 1 teaspoon ( Brand -Mama Sitas Oyster sauce- Philippine origin.)
6) Corn flour – 1 ½ Table Spoon.
7) Maida – ¾ Table spoon.
8) White pepper powder – 1 teaspoon.
9) Egg – 1 (optional)
10) White vinegar – 1 teaspoon.
11) Salt – As required.

Ingredients “B”for the sauce

1) Oil – 2-3 Table spoon.
2) Ginger chopped – 2 ½ table spoon.
3) Garlic Chopped - 2 ½ table spoon
4) Green chilly chopped – 1 no.
5) Big Onion chopped – 2 nos. (Medium size)
6) Capsicum chopped- As required
7) Chilli sauce- 2 Table spoon.
8) Soya sauce – 1 table spoon
9) Oyster sauce- ¾ teaspoon (Optional - I used the Brand - Mama Sitas Oyster sauce-
Philippine origin.)
10) Tomato souse- 1 ½ table spoon
11) 1 - Teaspoon Red chilly powder dissolved in 2teaspoon of vinegar
(This will give a perfect colour for your dish with out adding any food colour. (Optional))
12) Spring Onion – 2-3 nos.
13) Chicken stock cube -1 no. (dissolved in 2 cups of water)
14) Corn flour – 1 ½ Tablespoon dissolved in 1 cup of water.
15) Salt – As required


Marinate the Paneer in the ingredients – “A” and keep for about 30- 45 minutes and deep fry in a pan till golden brown and drain the excess oil using kitchen towels and keep aside.
Add 2-3 table spoon of oil in a pan and put chopped ginger and garlic. Sauté for 1 minute then add green chilly and big onion. Again sauté till the onion turns in to a transparent stage. Then add capsicum and sauté for 1 minute. Then add the ingredients “B” 7-11 one by one and fried paneer sauté for 2 minutes in medium heat then add chicken stock then bring it to a boil. At this stage do a taste test (only add salt in this stage - if necessary, chicken stock and other sauces have enough salt in it) then add corn flour solution and stir continuously until the sauce thickens. Garnish with Spring Onion and serve.

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