Hot & Spicy Chilli Paneer with gravy
I and Arnav love this- Charit is not a big fan of this but for once he joined us for our Sunday treat. I had to learn making this as it is Arnav’s favorite- though I am sure he’d prefer the chicken instead of paneer cubes J
Ingredients (Serves 6)
400 gms. Paneer (Cottage cheese) cut it into medium-sized cubes
Spring onions chopped fine along with the leaves
2 medium-sized onions, each cut it into four-five pieces as shown
2 large capsicum, cut into slices (Shimla mirch) Usually only the green capsicum is used however I had the yellow and red capsicum handy and used them as well today
2 table-spoon Corn flour (Makai ka aata)
(Additional 3 Tbsp corn flour + 2 Tbsp spoon Maida – needed to coat the paneer if you are deep-frying it)
2 Green chillies, chopped fine
10 Garlic pods (Lahsun) chopped fine and ginger chopped fine
Salt as per taste
Black pepper (Kali mirch) & Red Chilli flakes as per taste
4 t spoon Vinegar (sirca) (we like the chilli, so I used the Chili vinegar)
~1 Tbsp Soya sauce
~1 Tbsp Tomato sauce/ Ketchup
~ 1 tbsp Hot Chili sauce + Sweet Chili sauce (optional)
Oil for frying
Sauté paneer in 1 Tbsp oil, add black pepper, salt and red chili flakes as per your taste as you shallow fry it on medium heat – this will add flavor to the Paneer
Take a small bowl and add 2 table-spoon corn flour and ~5-6 table-spoon water and mix it well to form a paste- keep this aside.
Take 3 table-spoon of oil in a separate pan and heat it over medium flame. Now add chopped onions to this, sauté for a couple of minutes, add the chopped garlic & ginger, add green chillies, stir and cook for ~ 2 minutes- add capsicum, stir well and cook them until they get half-cooked (~5 minutes) Very important to remember that the veggies for this sauce should not start getting over cooked or stick to the pan- the burnt flavor does not go well here. Now add the spring onions and leaves (set aside half the chopped spring onion leaves for garnishing) Add a tbsp water if you see the vegetables start sticking to the pan.
Now add all the sauces, vinegar, salt to taste and cook on medium heat for 1 minute.
Add over 2 cups of water to the pan and bring the mixture to boil. Once this starts boiling, then, add corn flour paste that we had kept aside. Let the mixture boil again until you get the desired thickness of gravy. Stir in every 1 minute. (Remember the gravy thickens and settles as it cools so get this off the heat at slightly more liquid consistency than desired)
Add paneer pieces to the pan and stir well, put the heat to low and cook for 3-4 mins, stirring every minute. Then, turn off the heat and serve immediately. Garnish with chopped spring onion leaves.
Serve Chili Paneer with Gravy hot with noodles or fried rice.
In case you are planning to deep fry the paneer- in a medium-sized bowl add 2 tbsp maida, 3 table-spoon (corn flour, the maida adds to the softness, however by itself, maida would crumble in the gravy- corn flour’s job is to bind this together therefore the corn flour amount should be more than maida) Add 1 t-spoon salt, tsp vinegar and ginger garlic paste as per your taste- this adds flavor to the paneer which can otherwise taste bland. Add some water and mix them well to form a thick paste, add more water if needed. The thickness of the paste should be such that it can coat paneer cubes properly. Now deep fry the paneer cubes on medium flame.