Chili paneer is served as a starter or tastes great with noodles. It is very easy to make. But just be careful while frying paneer and make sure that the gas is on a medium flame. Paneer should be shallow fried not burnt. Chili paneer taste great even without using any onions. Some people say that ajinomoto is harmful so here we used a very less amount of ajinimoto while preparing chili paneer. Such a little amount will not harm. Using ajinomoto while preparing everyday meals may cause harm. But we can make chili paneer without using of ajinomoto.
- 350 gms Paneer
- 2 tsp Salt
- 1 Egg
- 1/2 cup Corn Flour
- 1 tsp Ginger-Garlic Paste
- 2 cups Coarsely Chopped Onions
- 2 tbsp Sliced Green Chillies
- 1 tbsp Soya Sauce
- 1 tbsp tomato sauce
- 2 tbsp Vinegar
- Green chilies
- 1/4 tsp Ajinomoto
- Oil for frying
- Little Water
• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Coat paneer pieces in corn flour and keep aside. Pour 2-3 tsp of oil in the heated pan. Fry paneer pieces in this hot oil ( these can also be deep fried). Keep a medium flame. Paneer pieces need to be shallow fry till they turn light brown all over. And after that lets begin preparing chili panner.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Dissolves corn flour in water (1/4 cup) and stair till lumbs get disappear. Pore this corn flour mix in the pan and cook for just 1 minute.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
- oil for deep-frying
- 1/4 cup sliced onions
- 2 tbsp ghee
- 2 tbsp caraway seeds (shahjeera)
- 1 1/4 cups long grained rice (basmati)
- salt to taste
• Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
• Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
• Put 2½ cups of water to boil.
• Heat the ghee in a broad pan and add the caraway seeds.
• When the seeds crackle, add the rice and sauté for 5 minutes.
• Add the hot water and simmer for 5 minutes.
• Add the salt cover with a lid and cook till the rice is done.
• Separate each grain of rice lightly with a fork.
• Serve hot and garnished with the fried onions.
