Indo-Chinese cuisine has developed through out the years of social and economic changes, and encompasses the regional and traditional foods of India. I thoroughly enjoy mixing all my southindian dishes with indochinese dishes like gobi manchurian with sambar sadam and so on.
Chilly paneer is again relished with roti or pulao that is how I like it. Since many indochinese dishes consist a combination of delicious sauce the taste and flavor is unique.
250 Grams Paneer (Cottage Cheese)
1 Medium Size Onion
1 Medium Size Capsicum
6 Green Chilies
1 Whole Bulb Garlic
3 Sprigs Spring Onions
2 Tbsp Corn Flour
2 Tbsp Tomato Ketchup
2 Tbsp Green Chilly Sauce
1 Tbsp Soya Sauce
1 Inch Ginger
10 Pods Garlic
6 Green Chilies
Salt as per taste
Oil for frying
Add 1 Inch Ginger, 10 Pods Garlic and 6 Green Chilies to a mixer jar grind and create a smooth paste.
Wash, clean and slice the onion and capsicum.
Chop the paneer into bite size pieces reserve.
Peel whole bulb of garlic wash and chop reserve.
Chop the spring onions into tiny pieces reserve.
Mix 1/4 cup water in corn flour and reserve.
Heat a wok with 1 cup oil for frying on medium flame. Gently drop 10 pieces of paneer at a time fry until light golden brown drain from oil reserve on a tissue paper.
Heat a Pan or wok on medium flame. Add 2 tbsp oil.
Add 1 1/2 tbsp of ground masala paste and fry until raw flavor has reduced.
Add chopped garlic and onions stir and fry till onions turn light pink in color.
Add sliced capsicum and fry for a minute add a dash of salt and 1/2 cup water allow the capsicum to cook for a minute.
Once the moisture has reduced from the capsicum masala, add chopped green chilly and chilly, soya and tomato sauce stir and fry until the raw flavors have reduced.
Add fried paneer to the masala allow to cook for a minute.
Add corn starch to thicken the gravy stir check for salt allow to cook for 2 minutes on low flame stir once and garnish with spring onions...Serve paneer chilly with roti or fried rice...Enjoy :)