Best Chili Paneer Recipes

CHILI PANEER

Steps:

• Place paneer in a bowl and add enough cornstarch to coat; mix well.
• Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
• Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
• Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

CHILI PANEER

Steps:

• Mix Paneer balls with corn flour fry it in a kadai till it become brown.
• In a separate kadai, fry onions till brown.
• Cut green chilli into small pieces and add it to fried onion.
• Then put small pieces of capsicum and fry it for sometime.
• Add Fried Paneer to it.
• Then drop tomato/chill/soya sauce into kadai.
• Add salt also and stir it for 3/4 mints.
• Chili Paneer is ready.

PANEER CHILI

Steps:

• Place paneer in a medium bowl and add enough water to cover; let stand 5 minutes.
• Meanwhile, heat oil in wok over medium-high heat. Add garlic and cook, stirring, for 1 minute. Add jalapeno, soy sauce, vinegar, 1 teaspoon pepper, and sugar. Season with salt and cook, stirring, for 2 minutes.
• Drain paneer and add to wok; stir for 1 minute to coat. Add bell peppers; cook, stirring, until peppers are softened and paneer begins to lightly brown. Add scallions and cook, stirring for 1 minute. Sprinkle corn flour over top of chili and stir to combine. Let simmer for 2 minutes. Remove from heat and serve.

GARDEN PEAS AND PANEER IN CHILI-TOMATO SAUCE

Steps:

• Heat 2 tablespoons oil in a medium nonstick saucepan over medium heat. Add the paneer and cook, stirring frequently, for 3-4 minutes or until evenly browned. Paneer tends to splatter in hot oil, so be careful. Remove and drain on paper towels.
• Add remaining oil to the saucepan and reduce the heat to low. Add the cardamom pods and bay leaves and let sizzle gently for 20-25 seconds. Add the onion, increase the heat to medium, and cook, stirring frequently, for 4-5 minutes, until the onion is softened. Add the garlic and ginger paste and cook, stirring frequently, for an additional 3-4 minutes, until the onion is a pale golden color.
• Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring, for 3 minutes, or until the oil separates from the spice paste. Add the 2 cups of warm water and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 7-8 minutes. Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro. Serve immediately.