Chili Paneer Dry

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Submited by kiran from karachi


• Paneer: 200g
• Green chillies: 3-4
• Ginger: 1-inch piece
• Garlic: 4-5 cloves
• Spring onions (shallots): 2-3
• Capsicum/Green Pepper: 1
• Cornflour: 1 tablespoon
• Soya sauce: 1 tablespoon
• Vinegar: 1 teaspoon
• Tomato ketchup/sauce: 1 tablespoon
• Black pepper powder: a pinch
• Salt to taste


1. Cut the paneer into 1 inch square cubes.
2. Chop the green chillies, ginger, and garlic and rougly crush them – you may also pulse it in a small food processor.
3. Chop the spring onions fine. Keep the white and greens separate.
4. Slice the capsicum into 1 inch juliennes.
5. In a wide, non-stick vessel, stir-fry the paneer in one tablespoon of cooking oil till they are a nice brown color.
6. Immerse in warm water for a few minutes to retain the softness and then remove the paneer.
7. In the remaining oil, fry the green chillies, ginger, and garlic mixture till they begin to brown.
8. Add the spring onions white and sauté for a minute.
9. Now, the capsicum can be added.
10. Cover and cook till the capsicum is done, but has a bite to it.
11. In the meanwhile, mix the soya sauce and vinegar in a small bowl. Dissolve the corn flour in this sauce mixture – ensure no lumps.
12. Add the tomato ketchup/sauce, salt, and black pepper powder to this corn flour solution and mix well. The key to making paneer chilly dry is not adding water at all.
13. When the capsicum is done, add the cornflour and sauce solution to it. Mix well.
14. Add the paneer pieces to this solution and gently fold in. This will help coat the paneer pieces and give it flavor. But stir gently to avoid breaking the paneer pieces.
15. Allow to cook till the corn flour is cooked and all paneer chilly is dry. Don’t cover the pan at this stage so that the mixture dries up well.
16. When almost done, add the spring onion greens and mix in. Turn off the heat.
17. Now serve Chili Paneer Dry


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