how to make chilly paneer

Ingredients:

250 gms Paneer
4 Green Chillies, slit
5-6 Garlic Cloves, minced
1/2 teaspoon minced Ginger
1 large Green Capsicum, chopped
1 large Onion, chopped
2 tablespoons Maida (all purpose flour)
2 tablespoons + 1 tablespoon Corn Flour
2 teaspoons Soya Sauce
1 teaspoon Green Chilli Sauce
1½ teaspoons Tomato Sauce
6 tablespoons + 3 tablespoons Water
2 tablespoons + for deep frying, Cooking Oil
1/2 teaspoon Black Pepper Powder
Salt to taste


Directions:

Cut paneer into 1-inch cubes. Make paste (required to coat the paneer cubes) by mixing maida, 2 tablespoons corn flour, black pepper powder and salt with 6 tablespoons water. (use as needed, start with adding 4 tablespoon water and keep adding another tablespoon water until medium thick paste is ready).


Coat paneer cubes with the paste and set aside for 10-15 minutes to marinate.


Heat cooking oil in a kadai over medium flame. Deep fry coated paneer cubes in oil until light brown.


Strain them and then put on an absorbent paper (to soak all unnecessary oil) and keep aside until needed.


Dissolve 1 tablespoon corn flour in 3 tablespoons water and keep aside. Heat 2 tablespoons oil in a frying pan. Add minced ginger and minced garlic and sauté for 30 seconds over medium flame. Add chopped onion and sauté until it turns light brown. Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.


Add chilli sauce, soya sauce, tomato sauce and salt. Mix well and cook over medium flame for 1 minute.


Add fried paneer cubes and dissolved corn flour (prepared in step-6). Stir and cook over medium flame for around 2-3 minutes or until gravy turns thick.


Turn off flame and transfer prepared Chinese veg paneer chilli dry to serving dish. Garnish it with spring onion and serve hot with soup or fried rice.