Chilli Paneer Dry Recipe Indian Style

Here is a very easy to make chilli paneer dry recipe Indian style. Chilli paneer is a very popular dish when dining out. Every body loves to eat chilly paneer. But many find it difficult to make at home. So lets know about dry chilli paneer homemade recipe. Once you know how to make it you are going to make it again and again.

Ingredients for chilly paneer dry:

• 250 gms Paneer
  
• 1/2 cup Corn Flour
• 1 tsp Ginger chopped finely
• 1 tsp Garlic chopped finely
• 2 cups Coarsely Chopped Onions
• 2 Sliced Green Chillies
• 1 Capsicum sliced
• 1 medium Onion Cubed
• 3 Spring Onions Finely Chopped
• 1 tbsp Soya Sauce
• 2 tblsp Chilly Tomato Sauce
• 1/2 tsp White Pepper Powder
• 2 tsp Salt
• 2 tblspWater
• 2 tsp Cornflour
• 3 tblsp Oil
• For the batter:
• 1 tsp Ginger chopped
• 1 tsp Garlic chopped
• 2 tblsp Flour (Maida)
• 1 tblsp Cornflour
• Salt to taste
• 1/2 tsp Black Pepper

How to make dry chilli paneer homemade :

1. Cut the paner into cubes.
2. To make the batter mix all the batter ingredienys together – paneer, salt, flour, corn flour, garlic, ginger, black pepper and water. The batter should not be too thick or dripping. Just thick to get a nice coating.
3. Heat oil in a pan. Dip paneer pieces in the abtter to just coat the paneer pieces with the mixture. Fry the paneer pieces till golden in color from bothe sides. Do not over fry. Remove on a paper towel.
4. Heat 2 tbsp of the oil in a wok and stir fry the cubed onion, chopped ginger, garlic and green chilly over high heat for half a minute.
5. Mean while make a slurry with water and cornflour. Make sure there are no lumps. Keep aside.
6. Add the cubed capsicum pieces, green onions, salt, soya sauce, tomato chilly sauce, white pepper. Stir fry for half a minute.
7. Now add the slurry and let the mixture boil for few minutes.
8. Once the sauce begins tothicken add the paneer pieces.
9. Cook for a minute and then garnish the chilli paneer with finely cut spring onions.
10. This is the easiest dry chilly paneer recipe Indian style. It goes well with noodles, fried rice or even as a stand alone starter or appetizer.