Every year during Lent I receive a lot of requests from my readers asking me to post vegetarian recipes I will try and post as many new vegetarian recipes as possible. I have a few in my backlog that you will see in the upcoming posts and I will be trying out some new and simple ones which I will post in the coming weeks. If you have a special recipe request please drop me a mail to ruchikrandhap@gmail.com. Since I have readers who don’t turn into pure vegetarians during this season, the non-veg recipes will keep flowing as well!
Today’s recipe is my son’s favourite way to have paneer. This is such an easy recipe to follow and the fact that it goes so well with simple rice and dal has been reason enough for me to make it repeatedly for my son’s midweek lunch. If you ask me, any Indo-Chinese dish tastes so good with rice & dal so this was no exception!
So while I go on a mad hunt for more veg recipes, why don’t you try this one? And hey, I hope you have checked out my YouTube channel and are enjoying the videos too! If you liked them please do subscribe to my channel as it really motivates me to post more videos!
A super easy way to make paneer the Indo-Chinese way. Chilli Garlic Paneer tastes awesome with some simple white rice and dal
- 250 grams paneer cut into cubes
- 1 medium-sized onion finely chopped
- 1/2 medium sized capsicum green bell pepper, cubed
- 2 tablespoons oil
- 6-7 dry red chillies deseeded * notes
- 5 fat cloves of garlic roughly chopped
- 1/4 teaspoon cumin seeds
- 1 teaspoon dark soy sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
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Place the paneer cubes in bowl and cover them with warm water and a little salt. Keep aside for 15 mins or till required.
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Grind all the ingredients mentioned under 'To be ground' to a fine paste. Rinse the mixer jar with 1/4 cup of water and reserve it.
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Heat half of the oil in a frying pan and fry the bell pepper on a high heat for a minute and a half till just cooked. Remove onto a plate.
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To the same frying pan add some more oil and fry the onions until translucent (pale) and then add the ground masala paste and fry on a medium-low heat for about 2 minutes or till the raw smell vanishes.
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Add 1-2 tablespoons of the reserved masala water for a semi-dry consistency of the gravy/masala
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Remove the paneer that was soaked in water, shake off excess water and add to the pan. Toss gently till all the pieces are coated well with the masala. Add the fried capsicum and mix well.
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Serve hot with rice and dal or as a side to fried rice or noodles.
You can use any variety of dry red chillies, Kashmiri chillies work the best as they are low in spice but give a great flavour and colour
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