Chilli paneer is a  mouth-watering paneer delicacy which generally consumed as such ,as a starter. Generally indo- chinese  dishes are liked by all of us at home. Varsha used order Chilli paneer even for roti also when we go out for restaurants. She always insist me to make Chilli paneer at home but i somehow never avoid deep frying panner but then i thought once in a while making it is ok, and proceeded to make Chilli paneer (Dry) at home. It turned out pretty well and i never know Chilli paneer can be made very easy.

INGREDIENTS: SERVES 3-4

METHOD:

• In a wide bowl add the corn  flour, maida, salt , baking soda and 1/2 tsp of red chilli powder.
• Mix well into a thick batter.(not too thick and not too thin) like idli batter.
• Add the paneer cubes to this. I get the cubed paneer here. i didn’t thaw it. just added after taking out from freezer.

• Keep this aside for 10 minutes.
• Heat oil in a pan for deep frying. When the oil is hot add the paneer cubes. Do not over load the pan. Let it not stick together.
• When it becomes golden brown  take out and drain it in the kitchen towel.

• Repeat this for the rest of the paneer.
• Chop the onion, garlic and ginger very finely.
• Cube the capsicum
• In a pan, add oil and add the chopped garlic, ginger and onions one by one.
• When the onion turns brown, add the red chilli powder and pepper powder and little salt.
• Add soya sauce to this.

• Add the cubed capsicum to this and saute for few minutes.
• Now add the deep fried paneer.

• Mix well and serve hot.
• Garnish with spring onion.

I will post the recipe of Chilli paneer gravy  version soon which is little few steps extra from the chilli paneer dry recipe.

Note:

1. While deep frying the paneer, ensure that it is not over loaded, else it may be join together and will become soggy.
2. always the oil should be hot.
3. If you want you can add 1/4 tsp of pepper powder and ginger garlic paste to the batter before frying the paneer.

Paneer do pyaza  is a restaurant style paneer recipe and the recipe calls for more onions and less tomatoes unlike the usual tomato based paneer recipes. When i recently visited a restaurant here i saw the name Paneer do pyaza in the menu card, though i didn’t try on that day but noted down the name and searched in net, and finally landed in Vah chef’s video which was truly awesome and tempted me to try out this one soon. I tried this twice but couldn’t get the clicks better as i expected. But still i don’t want postpone as i want to finish off posts which are lying on my drafts first and wanted to move on. So let me share the recipe of how to make Paneer do pyaza which i learnt from Vah chef's video.

INGREDIENTS:

METHOD:

• Chop 4 onions  finely and add oil in a pan.
• Add cumin seeds and add the finely chopped onions.
• slit the green chilli and add it to the onions.
• Add salt and turmeric powder.
• Saute till the onions become translucent.

• Add the coriander powder, red chilli powder, garam masala and cumin powder.
• Saute till the raw smell of the powder goes off.
• Add little water(1/2 cup approx.) and cook for few minutes.

• grind the tomatoes and capsicum into a fine paste and add it to the onion masala.

• Let it cook for some time , now add the 1 onion which we have (see the ingredient list), chop it into cubes and add it to the masala.

• add little water and add the paneer cubes.
• If you want you can shallow fry the paneer cubes too.

• Add crushed kasoori methi leaves.

• Add 1/4 cup of water and adjust the consistency.
• Dry roast the cashew nuts for few minutes and coarsely powder them using a mortar and pestle.
• Add it to the gravy and switch off the flame.

• Delicious paneer gravy is ready.
• Serve with Rotis or jeera rice.

Note:

• The color of the gravy depends upon the color of capsicum you use.
• Paneer cubes can be deep fried or shallow fried and added.
• I added as it is and it tasted yum too.
• you can add ginger garlic paste too, after adding onions in the beginning.