Tiffany Haney
Chilli paneer gravy is a popular Indo-Chinese dish that is often served as a side dish with fried rice or noodles. It can also be enjoyed on its own as a starter. The dish typically includes paneer cubes coated in a batter made with cornflour and spices, which are then fried until golden and crispy. These are added to a gravy made with chillies, capsicum, onion, and various sauces and spices. The colour and taste of the gravy can be adjusted by using different types of chillies and sauces, such as dark soy sauce. The dish is best served hot and can be customised to suit different spice levels and dietary preferences.
Chilli Paneer Gravy Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Type of Dish | Side dish, appetiser, starter, main course |
| Cuisine | Indo-Chinese |
| Diet | Vegetarian, vegan (with tofu instead of paneer), gluten-free (with tamari instead of soy sauce) |
| Ingredients | Paneer, cornflour, maida flour, chilli sauce, tomato sauce, vinegar, soy sauce, pepper, salt, sugar, red chilli powder, garlic, spring onion, onion, capsicum, lemon juice, coriander leaves, ginger, avocado oil, rice, noodles, roti, naan, tandoori roti, paratha, chapatis, tofu |
| Cooking Techniques | Deep frying, pan frying, shallow frying, stir-frying |
| Taste | Spicy, salty, tangy, sweet |
| Consistency | Thick, medium |
| Time | 25 minutes |
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What You'll Learn
Ingredients: corn flour, paneer, chilli sauce, vinegar, soy sauce, pepper, salt, sugar
Chilli paneer gravy is an Indo-Chinese dish of batter-coated, fried paneer cubes tossed in a spicy soy sauce mix with capsicum, onions, and chillies. The dry version of chilli paneer is served as a starter, while the gravy version is usually served with steamed rice or noodles.
To make chilli paneer gravy, you will need corn flour, paneer, chilli sauce, vinegar, soy sauce, pepper, salt, and sugar. You can also add other ingredients like ginger, garlic, and spring onions to enhance the flavour.
Step 1: Prepare the batter
In a bowl, mix corn flour, salt, chilli powder, ginger-garlic paste, and pepper. You can also add a little water to make a smooth batter. Dip the paneer cubes in the batter and set them aside.
Step 2: Fry the paneer
Heat oil in a pan and fry the battered paneer cubes until they are golden brown and crispy. You can also pan-fry or shallow fry the paneer cubes instead of deep-frying. Set the fried paneer cubes aside.
Step 3: Prepare the gravy
In the same pan, add oil and fry garlic, ginger, and spring onion whites. You can also add onions, capsicum, and chillies at this stage. Then, add chilli sauce, soy sauce, vinegar, pepper, and salt to the pan and mix well. You can adjust the amount of chilli sauce, soy sauce, and vinegar to your taste preference.
Step 4: Thicken the gravy
To thicken the gravy, mix corn flour with water to make a slurry. Add this slurry to the pan and stir well. You can also add tomato ketchup or lemon juice for extra flavour.
Step 5: Add the paneer
Once the gravy has thickened, add the fried paneer cubes to the pan and stir gently. Make sure the paneer is coated well with the gravy.
Step 6: Garnish and serve
Garnish the chilli paneer gravy with chopped spring onion greens and serve hot with fried rice or noodles. You can also add a squeeze of lemon juice or vinegar before serving.
Feel free to adjust the spices and ingredients to your taste preferences. Chilli paneer gravy is a delicious and easy-to-make dish that can be customised to your liking. Enjoy!
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Frying the paneer: deep-fry, pan-fry or shallow-fry
Frying the paneer is an essential step in making chilli paneer gravy. There are three main methods you can use: deep-frying, pan-frying, or shallow-frying. Each method will give your paneer a slightly different texture and flavour, so choose the one that best suits your preferences.
Deep-frying the paneer involves submerging the paneer cubes in hot oil, resulting in a crispy exterior. To deep-fry your paneer, start by preparing a thick batter with all-purpose flour and other flours like cornflour or maida flour. Dip each paneer cube into the batter, ensuring they are well coated. Then, carefully drop the coated paneer cubes into hot oil, frying them in batches to prevent them from sticking together. Deep-frying gives the paneer a golden, crispy exterior while keeping the inside soft and moist.
Pan-frying, on the other hand, involves cooking the paneer cubes in a pan with a smaller amount of oil. Heat a non-stick pan with oil and add the paneer cubes, cooking them until they are crispy and golden on all sides. This method gives you more control over the cooking process and allows you to achieve a consistent golden colour on the paneer.
Shallow-frying is similar to pan-frying but uses a larger amount of oil, creating a shallow pool of oil in the pan. Shallow-frying can be done in batches, ensuring each paneer cube is fully coated in the oil. This method creates a crispy exterior while retaining the softness of the paneer.
Regardless of the frying method you choose, it is important to use fresh, moist paneer for the best results. If using frozen paneer, be sure to soak it in hot water before frying to ensure it is soft and pliable. Additionally, avoid over-frying the paneer, as it can become dense and lose its softness.
Once the paneer is fried to your desired level of crispness, you can set it aside and use the same pan to start preparing the chilli gravy. By frying the paneer first, you create a flavourful base for the rest of your dish, adding a unique texture and taste to your chilli paneer gravy.
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Sauce consistency: add water to corn flour, stir well, make a slurry
To make the sauce for chilli paneer gravy, start by adding corn flour to water. The ideal ratio is 2 teaspoons of corn flour to 1 cup of water. Stir the mixture well to create a slurry, ensuring that there are no lumps. If you want a thicker sauce, you can add more corn flour, but be cautious as too much corn flour can affect the taste of the sauce.
You can also adjust the consistency of the sauce by adding more or less water. If you want a slightly thicker sauce, add about 1/4 to 1/3 cup of extra water. However, be careful not to add too much water, as this can dilute the flavours. It is important to find the right balance between corn flour and water to achieve the desired consistency.
Additionally, you can add a teaspoon of lemon juice or vinegar to the slurry to enhance the flavour. This step is optional but can add a nice tartness to the sauce.
Once you have prepared the slurry, set it aside and move on to the next steps of the recipe. Remember to stir the slurry occasionally to prevent it from settling or forming lumps. When you are ready to add the slurry to the pan, do so gradually and continue cooking over medium heat until the sauce thickens.
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Vegetables: onions, capsicum, garlic, ginger, chillies
Chilli paneer gravy is a popular Indo-Chinese dish. It is made by tossing fried paneer cubes with vegetables and an Asian-style sauce. The vegetables used in this dish are onions, capsicum, garlic, ginger and chillies.
Onions: You can use red or white onions for this recipe. Finely chop the spring onion whites and greens separately. You can also slice the onion into cubes and separate the layers. Spring onions can be garnished on top of the dish. If you don't have access to spring onions, you can use shallots or regular onions.
Capsicum: Capsicum, also known as green bell peppers, are another important ingredient in this dish. They add a crunchy texture and a mild, sweet flavour. It is important not to overcook the capsicum, as it can become soggy. Dice the capsicum into small pieces to ensure even cooking.
Garlic: Garlic is a key ingredient in chilli paneer gravy, adding a pungent aroma and flavour. Finely chop the garlic and add it to the pan first, frying until it smells fragrant. You can also use garlic paste to add a strong garlic flavour to the dish.
Ginger: Ginger is another essential ingredient, adding a spicy, pungent flavour. It is typically used in the form of ginger paste or finely chopped fresh ginger. It should be added to the pan along with the garlic to create a flavourful base for the dish.
Chillies: This dish calls for green chillies, which can be slit or finely chopped. You can adjust the amount of green chillies used depending on your preferred spice level. Alternatively, you can use red chilli paste made from soaked red chillies or chilli powder, but use sparingly as it can alter the taste of the dish.
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Serving suggestions: fried rice, noodles
Chilli paneer is a popular Indo-Chinese dish. It is made with cubes of fried paneer tossed in a spicy sauce. The dish typically has two versions—dry and gravy. The dry version is served as a starter, whereas the gravy version is served as a main course. The gravy version goes well with fried rice or noodles. Here are some serving suggestions:
Fried Rice
Chilli paneer gravy is a perfect side dish for fried rice. You can serve it with plain basmati rice or vegetable fried rice. It can also be served with egg fried rice or mushroom fried rice. To make vegetable fried rice, you can toss in some cooked and cooled noodles.
Noodles
Chilli paneer gravy also goes well with noodles. You can serve it with vegetable noodles, veg fried noodles, or Hakka noodles. You can also add cooked and cooled noodles to the chilli paneer gravy and serve it as a one-pot meal.
Chilli paneer gravy is a delicious and easy-to-make dish. You can customise it by adjusting the spices and ingredients according to your preference.
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Frequently asked questions
You will need paneer, cornflour, water, chilli sauce, soy sauce, vinegar, salt, sugar, red chilli powder, garlic, ginger, spring onions, capsicum, and oil.
Fresh, homemade paneer is best, but you can also use store-bought paneer, as long as it is fresh and not dry. If you are using frozen paneer, immerse it in hot water before using it in the recipe.
First, fry the paneer cubes in hot oil until crispy and golden. Set these aside, then add more oil to the pan and fry garlic and ginger. Add onions, capsicum, and chilli, and saute on a high flame for a few minutes. In a separate bowl, mix cornflour and water to make a slurry. Add this to the pan, along with the sauces, vinegar, and pepper powder. Bring to a boil, then add the fried paneer cubes.
