Paneer Chilli ~ An Indo Chinese Fantasy!
Ingredients
- 2 cups Paneer / Indian Cottage Cheese (squares and deep-fried to a golden colour)
- 1 small Onions chopped squares
- Spring Onions 5 bulbs and the greens
- 5 springs Coriander Leaves
- Capsicum quarter piece, chopped as squares
- 2 Green Chillies slit and trimmed
- 2 big pods Garlic finely chopped
- 4 tsp Tomato Sauce
- 2 tsp Soy Sauce
- A Pinch Ajinomoto
- Salt to taste
- 2 tsp Cooking Oil
- Ghee for frying paneer
Instructions
- Wash and cube the paneer. Fry the paneer cubes in ghee and drain them once they turn golden.
- Once you have all the onions, capsicum, spring onions all chopped and ready, heat a pan with oil.
- Once it's hot, saute the onions well, then add the capsicum and simmer for 5 mins for it to get soften. Then, add the roasted paneer, tomato sauce, soy sauce, salt, and Ajinomoto. Mix well and simmer.
- After 5 mins, sprinkle the spring onion tops and serve!
- Your tempting paneer chili is ready to devour!
Notes
- Garlic crushed was used, which I didn't. The recipe didn't call for capsicum, but I added.
- Paneer is said to be the primary source of protein for Buddhists (typically those of Southeast Asian origin) who adhere to vegetarian as opposed to vegan diets. It gives about 15% protein.
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