Dry Chili Paneer
Dry chili paneer is a popular dish made with raw or fried fresh paneer cubes tossed in a spicy, tangy sauce with capsicum, garlic, green chilies, and a variety of sauces.
Ingredients
- 200 grams paneer cut into small cubes
- 2 tbsp cooking oil
- 4 pieces green chilies slit from the middle
- 8 cloves garlic finely chopped
- 1 piece onion medium size, cut into cubes, layers separated
- ¼ cup capsicum cut into cubes
- 1 piece tomato small size, without seeds, cut into cubes
- ½ tsp salt
- 1 tsp soy sauce
- 1 tsp schezwan sauce
- 1 tsp red chili sauce
- 1 tsp tomato sauce
- 1 tbsp coriander leaves finely chopped
- 1 tsp white pepper powder
- 4 tbsp water
- 1 tbsp tomato sauce
Instructions
- Heat 2 tbsp of cooking oil in a large kadai or wok and put in 4 pieces of green chilies (slit from the middle) and 8 cloves of garlic (finely chopped). Fry on high heat for about 10 seconds. Then add 1 piece of onion (medium size, cut into cubes, layers separated) and fry for 15 seconds. Now, add ¼ cup of capsicum (cut into cubes) and 1 piece of tomato (small size, without seeds, cut into cubes) and fry for 10 seconds.
- Now, add ½ tsp of salt and 1 teaspoon each of soy sauce, schezwan sauce, red chili sauce, and tomato sauce. Mix well. Stir fry for a minute. Add 1 tbsp of finely chopped coriander leaves, 1 tsp of white pepper powder and fry for 15 seconds. Then, add 200 grams of paneer (cut into small cubes). Mix well.
- Now, add 4 tbsp of water and 1 tbsp of tomato sauce again. Cook for a minute and check the consistency of the gravy. Switch off the flame and let it rest for a minute.
- Your tasty and spicy dry chili paneer is ready. Transfer it to a plate and enjoy.
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Notes
I prefer using fresh paneer pieces without frying in the dish. You may fry them slightly beforehand if you want.
The initial ratio between red chili sauce and tomato sauce should be equal because it controls the extra tangy flavor and spicy taste of the red chili sauce.
White pepper powder can be replaced with black pepper powder if it is not available.
The dish should be cooked for two additional minutes if you want little or almost no gravy in your dish.
Nutrition Info (Estimation Only)
Nutrition Facts
Dry Chili Paneer
Amount per Serving
Calories
322
Calories from Fat 234
% Daily Value*
Fat
26
g
40
%
Saturated Fat
11
g
69
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
45
mg
15
%
Sodium
286
mg
12
%
Potassium
254
mg
7
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
784
IU
16
%
Vitamin C
29
mg
35
%
Calcium
353
mg
35
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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