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Quick Veggie Delight: Chilli Paneer
Here’s something that’s healthy, wholesome, delicious and vegetarian—and you can make it quickly too. Gourmet chef Sanjay Patel shows you how.
(Above): Chilli Paneer [Photo: SILICONEER]
- Paneer cubes : 2 cups
- Oil : 2 tbsp
- Garlic, finely chopped: 2 tbsp
- Ginger, finely chopped : 1 tbsp
- Green chilies, finely chopped : 4
- Lime juice : 1 tbsp
- Coriander powder : 2 tsp (optional)
- Onion, Medium and finely chopped: 1
- Corn flour : 3 tbsp
- All purpose flour : 1 tbsp
- Salt: according to taste
- Cilantro: 2 tbsp (for garnishing)
- Curry leaves : 4-5
- Bell peppers : 1 1/2 cup cut in cubes
- Combination of Sauce:
- Soy sauce : 1 1/2 tbsp
- Red chili sauce : 2 tbsp
- Red wine vinegar or Regular vinegar : 1 tbsp
- Tomato sauce : 2 tbsp)
Combine the corn flour and regular flour in 2 tbsp of water to make a loose paste. Marinate the paneer with corn flour paste and green chilies. Shallow fry the paneer till it becomes brown in color. Keep aside.
Heat oil in a pan. Add chopped garlic and sautee for a few minutes. Add ginger. Fry for 4-5 minutes in simmer heat.
Now add chopped onions and curry leaves, fry them for 3-4 minutes or till the onion becomes translucent.
Add the coriander powder. Fry for few minutes by adding little water.
Add bell pepper and let it sit in the heat for 4-5 minutes.
Now add all the sauces and fried paneer. Cook them for 3-4 minutes in high heat.
Finally add the remaining corn flour paste in to the mixture. Let the mixture thicken and garnish it with coriander leaves and lime juice. Remove from heat and hot with chapati or naan.
Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
Patel is executive chef at Milan restaurant in Milpitas, Calif.