CHILLI PANEER

Ingredients


Cottage cheese (paneer) 200 grams

Cornflour/ corn starch 4 tablespoons

Oil 2 tablespoon + to deep fry

Garlic, crushed 3-4 cloves

Green chillies, sliced 3-4

Onions, sliced 2 medium

Green capsicum, seeded and thick strips 1 large

Vegetable stock 1/2 cup

Salt to taste

White pepper powder 1/2 teaspoon

Soy sauce 2 tablespoons

Chilli sauce 1 tablespoon

MSG 1/4 teaspoon [optional]


Method

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper and set aside. Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside. Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.

Note: If  you are using readymade vegitable stock no need to add MSG

Royal Mutter Paneer

Butter 2Tbsp


Garlic paste 1tsp

Ginger paste 1tsp

Tomato 2 medium sized

Chilli powder 1/2 Tbsp

Tomato Sauce 2Tbsp

Green peas fresh 1cup

onion 2 big sliced

Cashew 10 soaked in water

jeera powder dry roasted 1/4tsp

garam masala powder 1/2tsp

kasturi methi 1/2tsp

Malai paneer cubed 2 cups

corriander leaves chopped 1Tbsp or more

Red food color optional

Fresh cream 1/2 cup



Heat butter in a kadai .Add ginger- garlic paste and saute till raw smell goes .Lower flame add chilli powder and saute a little.Puree the tomatos to smooth paste and add to the above.Add 2tbsp tomato sauce and heat on high flame stirring all the time till oil appears.Now add the peas and 1and 1/2 cups water and cook covered on low flame for 15 minutes till the peas are tender .

In separate pan saute the onion slices with little oil for a minute till the onion becomes a bit pale.Make a smooth paste of this onion and the cashew soaked in water.

Add this cashew onion paste to the peas which are now cooked.Mix well and cook for 5 minutes .Now add the jeera powder ,garam masala and kasturi methi and cook another 5 minutes.Add the salt as required and a little more because more things have to be added. Add the paneer and corriander leaves.Heat for 3-4 minutes .At this stage a few drops of red food color can be added if needed.switch off the flame and add fresh cream..Mix carefully so that paneer does not breakand keep covered for few minutes.

Excellent combination for naan and chappathi.Please don't fry the paneer it spoils the texture for this dish.. .Trust me its good.