Chilli paneer dry is a variant of the popular chilli paneer gravy dish prepared with Indian cottage cheese and bell peppers.
It is an Indo-Chinese appetizer that can also be served as a main dish or a side dish.
This recipe is very simple to prepare and extremely aromatic and delicious. Try it and share your feedback.
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For frying the paneer:
- oil, as needed
- 100 grams paneer (cottage cheese)
For the arrowroot slurry:
- 3 tbsp. arrowroot powder
- water, as needed
- 1 tbsp soya sauce
- 5 to 6 onions, chopped and segments separated
- 4 capsicums, chopped
- 1 tbsp garlic paste
- 3 to 4 green chillies, sliced in two
- 1 tsp coriander powder
- 3/4 tsp salt
- red chilli powder, to taste
- In a kadahi, heat the oil for frying. In a separate vessel, combine the red chilli powder, salt and arrowroot powder. Mix well.
- Once the oil is hot, dip the paneer cubes in the arrowroot mixture. Fry the coated pieces till light brown.
- Fry the onions and then the capsicum, but keep them half-cooked and crunchy.
- Remove the oil from the kadahi as well as the excess oil from the fried veggies. Add 1 teaspoon of new oil to the kadahi. Keep on medium heat. When hot add the garlic paste, green chillies, dhania powder, salt, and a little red chilli powder. Stir-fry till the garlic is roasted.
- Add the fried capsicum, paneer and onions. Then add the soya sauce. Stir well and check for salt (add more if needed).
- Stir-cook for 2 to 3 minutes; then transfer to a serving bowl when done.
- Serve as a starter, snack or as a main or side dish with roti.
© 2022 Rajan Singh Jolly