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Pepper Paneer

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Published under: ChinesePaneer

Paneer – 250 gms, cubed

For the Marinade:
Garlic Paste – 1 tsp
Soya Sauce – 1 tsp
Sesame Oil – 1/2 tblsp
Red Chilli Flakes – 1/2 tsp
Salt to taste
Oil – 2 tblsp, to shallow fry

For the Sauce:
Chilli oil – 2 tsp
Garlic Cloves – 1 tsp, crushed
Green Chillies – 1 tsp, chopped
Spring Onions – 1 cup, finely chopped
White Pepper Powder – 1/2 tsp
Salt to taste
Soya Sauce – 1 tsp
Tomato Ketchup – 2 tblsp
Water – 1/2 cup
Thai Red Chilli Dip – 1 tsp
Cauliflower Florets – 1 cup, blanched
Broccoli Florets – 1 cup, blanched
Carrot – 1 cup, blanched and cubed
Capsicum – 1 cup, cubed

For Garnish:
Parsley or Celery Leaves – few

1. To make teh chilli oil, heat 2 tblsp oil in a pan. Add 2 to 3 broken red chillies. Remove the pan from the stove, allow it to cool. Strain and use the oil.
2. Put all the marinade ingredients in a bowl.
3. Add the paneer and marinade for about 10 minutes.
4. Heat the oil in a non-stick pan, shallow fry the paneer till golden brown.
5. Remove and keep aside.
6. Heat the chilli oil in a kadai. Add the garlic, green chillies and spring onions.
7. Saute for 2 to 3 minutes. Stir in the white pepper, salt, soya sauce, tomato ketchup, water and thai red chilli dip.
8. Mix well and cook for a minute.
9. Add the cauliflower, broccoli and carrots. Saute. Then add the capsicum and stir-fry for 1 more minute.
10. Add the paneer and toss carefully to get well coated.
11. Remove the pan from the stove, transfer to a serving platter and garnish with parsley/celery leaves.
12. Serve hot with fried rice.

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