Chilli Paneer Gravy ~ Restaurant Style Recipe
This easy Chilli Paneer Gravy is a typical Restaurant Style Recipe using fried paneer along with vegetables. It's a fusion recipe typically following the Indo-Chinese style.
Servings 4 people
Ingredients
For Paneer Pakoda:
- 1 tablespoon Corn Flour
- 1/2 cup Maida / All-Purpose Flour
- 3/4 teaspoon Pepper powder
- Salt to taste
- Water as required to make the batter
- 1 cup Paneer/Cottage cheese pieces
- Cooking Oil for deep frying
For Gravy
- 2 teaspoon Cooking Oil
- 2 cloves Garlic minced
- 4 tablespoon Spring Onion both green and onion finely chopped
- 2 cups Mixed Vegetables I used carrot, cabbage, green capsicum, yellow capsicum, and red capsicum
- 2 Green Chilli
- 2 tablespoon Vinegar
- 2 tablespoon Soy Sauce
- 1 tablespoon Green Chilli Sauce
- Pepper powder to taste
- Salt to taste
- 1 tablespoon Cornflour
- Water as required for gravy
Instructions
Prepping for the gravy
- Mix the cornflour with water and keep it aside.
- Wash, and chop the vegetables as juliennes, keep them aside.
For Paneer Pakoda:
- Cube the paneer into 1/2 inch pieces.
- Make a slightly thick batter with maida, cornflour, salt, and pepper.
- Make sure there are no lumps.
- Heat a kadai with oil, drop the paneer cubes into the batter, and coat well.
- Deep fry the pieces on all sides, drain to a kitchen towel.
- Continue until you are done.
For the gravy:
- Heat a nonstick pan with oil, add minced garlic, slit green chilies and then add the onion bulbs of the spring onion.
- Next, add all the vegetables and cook on high flame to make sure the vegetables remind crunchy.
- Add the soy sauce, chili sauce, salt, pepper and mix well.
- Now add the fried paneer along with cornflour water.
- Bring to a boil, add more water as required.
- Add the vinegar and simmer for 5 mins.
- Add the spring onion greens and mix well.
- Serve with fried rice or noodles.
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