Chilli Paneer Gravy is delicious spicy Indo-Chinese recipe of paneer sautéed with chillies and sauces. Serve it as an appetizer making dry version of it or as a mains with steamed rice, noodles, or fried rice, this will surely be the hit recipe you will ever make.
When we hear the word Chinese, the very first thing that comes in our mind are the Chinese food that we see on streets, that unhygienic aroma of the junks that we crave for no matter how unhealthy it is. In-fact, I remember my mother used to say the unhealthier the food the tastier it would be, I seriously cannot deny this fact. And then making the same thing at home has a lot of differences, like the ingredients you use are much more fresh and clean.
Not just in India, but Indo-Chinese cuisines are very much demanding amongst the Indian and the Chinese communities in the south east of Asia i.e. Malaysia and Singapore.
Here, today on the blog is very delicious and lip smacking Indian Chinese recipe of Chilli Paneer Gravy. Chilli Chicken or Prawns are already very popular but why just restrict few things to the boundary. I’ve tried the very same with everyone’s favourite and most loved Cheese i.e. Paneer. The vegans as well as the non-vegans can anytime fork their dishes.
Chili Paneer Gravy is a main course dish which can be served with any favourite rice or noodles of your choice or maybe not, you may also finish the bowl without any sides. You can also serve it on a sizzler plate with veggies or fries. The good thing about the gravy is it doesn’t make the meal look incomplete if having with rice or noodles.
Now, the ingredients that I have used in Chilli Paneer Gravy is Paneer, Garlic, Red chili paste, Green chili, Bell peppers (both red and green), Soy sauce, Sugar, Spring onions green, Corn flour, salt & pepper. I’ve here used rice vinegar but you may either use the normal white synthetic vinegar that’s totally optional, vegetable stock (cubed ones can also be used), regular refined oil as well as sesame oil. I do not at all use Ajinomoto (MSG-mono sodium glutamate) as experts says that its extremely harmful for health when taken too much. I would also suggest, if possible shun it or reduce its intake as much you can.
How To Make Best Red Chilli Paste At Home
All you need to do is, take 60-70 whole dried red chillies (any hot variety) in a bowl. Pour hot water over it just to soak it well. Keep it aside for 15 minutes. Now, blend the soaked chilli to a fine paste. Transfer it into a bowl.
Heat 2-3 tablespoon of oil, then add chilli paste, 1/4 teasppon salt and sauté it well for just 2 minutes. Then add 1 teaspoon of vinegar into it and mix well. Cook for another few seconds. Take it off the heat and cool.
Transfer the prepared red chilli paste into clean airtight glass jar and store it into refrigerator for easily upto a month.
Sautéeing red chilli paste in oil, addition of salt and vinegar acts as a preservative and increases its shelf life.
You can take the required amount when ever you need it. I mostly use few kashmiri chillies along with any spicy variant to get nice vibrant colour.
Furthermore, I individually like paneer to be savoured without shallow or deep frying it, so I have used paneer as it in this dish. That soft melt in mouth paneer enthrals me and my palette more than the coated, deep-fried ones which mostly makes its chewy/rubbery.
But, if you wish to or want to relish the coated, fried paneer chunks in this recipe, you can dry coat the paneer with mix of all-purpose flour n cornflour seasoned with salt and pepper to taste. Then Deep fry or shallow fry it and proceed with rest.
The favourite ingredient amongst them all is garlic and chilli. The amazing sautéeing aroma of the garlic and chilli just makes me eager to quickly complete the Chilli Paneer Gravy and eat it immediately.
If you have people visiting you, you may get this Chilli Paneer Gravy ready within minutes. Your serving table would have a well tasting dish to make everyone go spoon licking freak.
Chili Paneer Dry:
You can also make Chili Paneer Dry as an appetizer using the same recipe. All you need to do is skip the addition of vegetable stock that we have used here to make it into gravy. Proceed with the rest
Listing down the details of Chilli Paneer Gravy
200 grams, paneer, cut in ¾ inch cubes
1 teaspoon, garlic, finely chopped
1 teaspoon, red chilli paste (I have used homemade paste)
2 teaspoons, green chillies, finely sliced/slit
½ cup, bell peppers (red & green) cubed
1 tablespoon, soy sauce
1 teaspoon, sugar
2 tablespoons, Spring onions greens + for garnish
2 teaspoons, corn flour mixed with 3 tablespoons of water
1 teaspoon, rice vinegar or normal vinegar
1 cup, vegetable stock
Salt & pepper to taste
2 tablespoon oil + 1 tablespoon sesame oil
Sesame seed for garnish
In a pan or wok, heat oil.
Add garlic and sauté for few seconds until aromatic
Add green chilies and sauté for few seconds
Add bell peppers, red chili paste and soy sauce and toss well, season with salt and pepper.
Add vegetable stock and bring it to boil. Add vinegar and mix.
Add sugar and cornflour slurry, mix
Add paneer and cook just till gravy gets thick. Add spring onions, sesame oil and mix.
Cook for another few seconds and take it off the heat.
Dish out and garnish with sesame seeds and spring onion greens.
Serve hot with steamed rice or vegetable fried rice.