I know its a long gap for the next post. Actually its festival time in Bengal, so its very tough to find out some time during these days. We are all enjoying Durga Puja and many wonderful dishes & sweets during this puja.
Today I ll share a very well known recipe CHILLI PANEER. This is my first paneer as well as Chinese recipe post. I know many people,not only many most people like Chinese food.But definately not the actual chinese flavor. In India we have our own way of cooking Chinese dish.
Chinese dishes are as tasty as tough to cook also…..This is how most of us thinking. Even I also thought like that. But practically its very to prepare to Chinese dish. By few practice you can master these recipes.
So lets explore this wonderful preparation of PANEER which I really enjoyed while preparing.
Preparation Time: 25 Min
PANEER (Cut them in cubical shape)
3 green chilli (Dont chop them)
1 big onion finely chopped
5-6 garlic chopped finely
Ginger chopped finely
1 capcicum chopped
1 onion cut in big size shape
1 tbsp Malt vinegar
1 tbsp dark Soy sauce
1 tbsp tomato ketchup
1 tbsp hot chilli sauce
Salt to taste
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp corn flour
1/4 tsp ground black pepper
Mix these ingredients with paneer cubes properly and keep them for refrigeration for 30 min.Do these marination first and then enter into kitchen for final preparation.
How to Cook:
First of all take oil in deep pan and deep fry the marinated paneer.Fry them till they turn dark/golden color.
Now in a separate pan heat oil and add the chopped ginger garlic and then the chopped onion.Fry them till golden brown.Now its time to add the Chinese look and feel.Add the capcicum and rest of the chopped onion(cut in big size).Add salt and sugar.
Increase the heat and fry them well. Our target is to keep the capsicum and onions in shape.So carefull when cooking ,they should not overcooked.
Add the paneer cubes. Now add tomato sauce, vineger & soya sauce and mix them altogether.Stire them properly.Check the taste if salt/sugar is required.
Chinese dishes generally required little sugar to minimize the bitter taste of other sauces.
Now you add water to make it gravy or else serve it as a starter also.
Hope you like these preparation. I ll post some wonderful recipes in my coming posts…so keep visiting.