Paneer Chilli | Chinese style Cottage Cheese

Paneer Chilli, an Indo-Chinese dish is a fusion of the Indian ingredient Paneer (cottage cheese) with the Chinese style of cooking. Its very simple to make and is an amazing party starter. And not too oily either :-) Of course, if you aren't one of those who like fusion food, then you should stay away from this. :-D


RECIPE
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Ingredients -
Paneer / Cottage Cheese - 200 grams, cubed
Onions - 1 medium, sliced
Spring Onions - 1
Capsicum / bell pepper - 1 medium
Green Chili - 2
Garlic - 2 cloves
Ginger paste - 1 teaspoon
Oil - 2 teaspoons
Soy Sauce - 2 teaspoons
Plain Vinegar - 2 teaspoons
Chili Sauce - 2 teaspoons
Tomato ketchup - 2 teaspoons
Salt - 1-2 teaspoons
Water - 1/4 cup
Cornflour - 1 teaspoon

Method -
I. Marinate the paneer
- cut the paneer into 1 inch cubes
- mix 1 teaspoon each of vinegar, soy sauce & chilli sauce in a bowl
- pour it on the paneer & mix well
- set aside for 20-30 minutes

 

II. Making the paneer chili
- Heat oil in a wok. Add green chili, ginger & garlic & sauté for a minute or two.

- Add onion, the white part of spring onion & fry for 1-2 minutes. Add capsicum and sauté for another 1-2 minutes

- Add salt

- In a bowl, mix the other teaspoon of soy sauce, vinegar, chilli sauce & 2 teaspoons of tomato ketchup. Add a little bit of water to it & mix 1 teaspoon of cornflour in it well.

- Pour this mixture on the vegetables and mix well.

- Add pepper powder

- After 2 minutes, add the marinated paneer & mix well.

- Add the sliced green leaves of spring onions & mix well

- Cook for 5 minutes on medium flame. Stir occasionally. 

* Note - This can be a dry dish for starters or a gravy one as a side dish for Noodles, rice etc.
> Add more water for a gravy dish.
> If the dish it\s to watery, add more cornflour and mix well
> Add more soy sauce for darker color

VERDICT - Well, I'm okay about the dish. But bro's a big fan. He had been pressing me for this one & I finally decided to make it. Its very easy to make and looks good too! :) The paneer absorbs all that flavor and blends well with the Chinese style of cooking.