Wednesday, January 31, 2007

Chilly Paneer (Contributed by: Faith)

I love paneer but always find it a hassle to goto the out-of-the-way Indian store. So, when Faith told me that she made paneer, I was skeptic at first but still asked her to send me the recipe. We were celebrating Republic Day on 26th evening and so I thought it will be a great potluck recipe to bring. I got the paneer and rest is history. All the paneer was finished in the party, so it was a hit of some sorts. I loved it so much that didn't wanted to take it to the party at first but had no other choice.

This is a fusion paneer with a Chinese flavors to it. So, Thank You Faith for keeping the chulha burning...

Chilly Paneer

Dedication: Since this was a Republic Day Special, this recipe is dedicated to Indians all over the world.

Servings: 3

  1. 2 medium sized capsicum (shimla mirch)
  2. 2 medium sized onions
  3. 200 gm paneer
  4. 5-6 baby corns (optional)
  5. 1 tsb soy sauce
  6. 1 tsb chilly sauce
  7. 1 tsb vinegar
  8. 1 tsb tomato ketchup
  9. oil
  10. salt and pepper acc. to taste
  1. Wash and cut capsicum in square pieces
  2. Cut corn in halves
  3. Cut paneer into square pieces
  4. Slice onions
  5. Heat the pan and add 1 tsb oil
  6. Saute capsicum and corns for 2-3 mins on high flame and keep them aside
  7. Add 2 tsb of oil again and saute the onions for a min
8. Add capsicum, corn and paneer to the mix

9. Add soy sauce, chilly sauce, ketchup, vinegar and toss it
10. Add little salt (as soy sauce has salt) and pepper
11. Stir for 5 mins on medium flame

12. Garnish with grated paneer
13. Serve hot
14. Enjoy!!