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If you just woke up, you wouldn’t have a hankering for Indian Chinese food, would you? Well, I did. I was having a strange morning because I wanted a bowl of rice with chilli paneer for breakfast. Knowing that none of the restaurants would be open at 10 AM, guess what I did? I took a sachet of fried rice masala which was lying smack in one of the kitchen cabinets and dropped that in along with paneer, onions and capsicum to get some of that desi Chinese flavour. What’s different between the restaurant version and the homemade version, you ask? It’s that pinch of fried rice masala you add to your chilli paneer. It tastes so incredible that you'll never go back to making chilli paneer the old way. This is one of the quickest recipes of chilli paneer because there is no need to coat paneer cubes in cornstarch and fry them. So think of all the extra calories you’ll cut out!
Here’s how you can make chilli paneer at home —
INGREDIENTS
- 200 grams of paneer
- 1 tablespoon of garlic-ginger paste
- 2 chopped chillis
- 1 chopped capsicum
- 1 chopped onion
- 1 tablespoon of ketchup
- 1 tablespoon of soy sauce
- 1 tablespoon of green chilli sauce
- 1 tablespoon of hot sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of Maggi fried rice masala
- Oil, for sauté
METHOD
- Pour oil into a pan, and allow it to heat on medium flame.
- Add ginger-garlic paste. Mix, until slightly brown.
- Add onions, capsicum and chopped chillis. Mix, until the veggies are brown.
- Now, cut the paneer into cubes.
- Add cubes into the pan.
- Add fried rice masala. Mix properly so that everything is coated with the masala.
- Add ketchup, soy sauce, green chilli sauce and hot sauce. Mix properly so that everything is coated with the sauces.
- Now, in a bowl, mix cornstarch in water. Add this slurry slowly to the pan.
- Adjust the quantity of water that you add, depending on how thick or thin you want the gravy to be.
- Turn off the heat.
- Serve with rice.
You’ll enjoy this recipe. Let us know how it turns out!
