Indo Chinese: Paneer Chilly Recipe

Indo Chinese paneer chilly has been a family favorite; very comforting starter for monsoon and winter season. It’s also a perfect side dish for wok tossed noodles or fried rice. This is a semi dry side dish version we can add corn starch and prepare a gravy version to serve with multi layer parotas. We have no origin of this dish like many other fusion indo chinese dishes this paneer chilly may have originated from chinese community in kolkata. 

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Ingredients:
250 Gram Malai Paneer (Use Milky Mist Brand)
2 Medium Onion Chopped into Cubes
1 Large Capsicum Chopped into Cubes
6 to 8 Green Chillies Slit
4 Dried Red Chillies
10 Pearls Garlic Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp White Pepper Powder
1 Tbsp Chinese Five Spice Powder or Ready to use Schezwan Masala
1 Tbsp Soya Sauce
2 Tbsp Tomato Ketchup
1 Tbsp Green Chilly Sauce
1 Tbsp White Vinegar or Lime Juice
2 Tbsp Ghee
2 Tbsp Oil
5 Sprigs Spring Onions Finely Chopped
Salt as per taste...

Method:
Heat a wok with oil and ghee on medium flame. Chop the paneer into bite size pieces. Gently drop the paneer in oil and shallow fry on low flame till edges turn light brown in color.

Drain the paneer and reserve on tissue paper. Fry the paneer in small batches to avoid crumbling it. I used the milky mist brand paneer which was very rich moist and creamy.

Using the same wok remaining fat start frying the finely chopped garlic on medium flame till light brown in color.

Once the garlic starts turning light brown in color add the dried red chillies and fry for 30 seconds for added heat we can break the dried chilies in halves and fry. I have added it to enhance the flavor.

Add the onions and chillies fry for a minute. Add the ginger and garlic paste fry for a minute. Add capsicum and fry for a minute.

Once we add the capsicum we can adjust the gravy consistency as per choice. For excess gravy add 1 cup warm water and thicken using corn flour mixed with water. I'm preparing semi dry side dish and used only 4 tbsp water.

Add 1/4 tbsp salt allow the veggies to cook for a minute. place the flame on high add the seasonings one at a time and toss, start with tomato ketchup, chinese five spice, soya sauce, chilly sauce and vinegar toss till all masalas are well coated in the onion and raw flavor has reduced.

Toss the fried paneer in the masala allow to cook for a minute, garnish with finely chopped spring onions and serve hot.

For added crunch we can add fried cashews or almonds I tend to add the nuts for added rich taste its only for special occasions. Do try the recipe and post your comments...Thank you so much for visiting my blog 😊

Older Paneer Chilly Videos from archive😉