chilli paneer (dry) | How to make chilli paneer (dry)

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ByIshani Chandra
Created on 24th Dec 2015
  • chilli paneer (dry), How to make chilli paneer (dry)
chilli paneer (dry)by Ishani Chandra
  • chilli paneer (dry) | How to make chilli paneer (dry) (20 likes)

  • 0 reviews
    Rate It!
  • By Ishani Chandra
    Created on 24th Dec 2015

About chilli paneer (dry)

perfect eaten with noodles or just by itself

The delicious and mouthwatering chilli paneer (dry) is a famous dish of Chinese and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. chilli paneer (dry) is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of chilli paneer (dry). Ishani Chandra shared this chilli paneer (dry) recipe which is perfect to serve for 1 people. The step by step process with pictures will help you to know how to make the delicious chilli paneer (dry). It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious chilli paneer (dry) recipe at your home and surprise your family and friends.

  • Prep Time30mins
  • Cook Time30mins
  • Serves1People
chilli paneer (dry)

Ingredients to make chilli paneer (dry)

  • paneer
  • sesame oil
  • capsicum diced
  • onion diced
  • garlic cloves smashed
  • grated ginger
  • diagonally cut green chillies
  • star anise
  • Pepper
  • Salt
  • soya sauce
  • vinegar
  • ketchup

How to make chilli paneer (dry)

  1. in a wok, heat 1 tablespoon sesame oil
  2. add ginger and garlic. fry till close to golden
  3. fry green chillies for 1 minute
  4. throw in the onions. fry till translucent.
  5. add capsicum and star anise. let the capsicum soften a little
  6. add paneer and fry
  7. now add some soya sauce, vinegar, kethup. constantly maintaining the balance of flavour. I'm not using sugar because ketchup already has added sugar.
  8. let the sauces glaze the veggies.
  9. season with salt and pepper. serve hot.
My Tip: it's all about frying and the balance of flavour in Chinese dishes of sweet, sour and salty.

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