Chilli Paneer is made from soft cheese. It is a very popular appetizer in Indian Restaurants. Chilli Paneer is a spicy-yummy dish made out of soft cheese that is fried with Indian spices along with soya sauce and vinegar.
Ingredients:
2 Paneer Blocks (same size as a block of cheddar cheese)
2 green chilli's (You can add more depending on your preference)1 Plum tomato tin1 small piece of garlic (chopped finely)1 small piece of ginger (chopped finely)1 large onion ,sliced and diced
1 tsp Soya sauce
1 tsp vinegar
1 Green capsicum (cut into small square shaped)
1 tsp Corn flour (mixed in 6 tsp of water)
Salt - To taste
4 tsp Vegetable Oil
1 tbsp tomato ketchup
1 tbsp hot chilli sauce
Jhat-Pat recipe by nish:
1. Place Paneer block/s in a pot and pour hot water over it to soften the cheese. (Remember to leave the packaging intact). After it softens, mix the Paneer with corn flour, and water (use the hot water poured instead) to make a mixture.
2. Add oil and cumin sticks into a non-stick frying pan and add the above mixture. Stir the Paneer until the cubes start to go golden and are slightly hard, once done leave to one side.
3. Next, place the plum tomatoes’ into a blender, add to that the chillis, the garlic and the ginger and blend together to get a tomatoes source type mixture.
4. Place oil and chopped onions as well as salt, pepper, 1 chilli and cumin stick for flavouring. Once the onions have turned slightly golden add the Paneer cubes from step 2, and also add the tomato source from step 3.
5. Add a small amount of soya sauce to make the texture and colour darker, vinegar and you may also add ketch-up and chilli sauce.
6. Leave in pot to cook for 10-15 minutes or until bubbles start to appear from the source.
Mix well, and garnish the chilli Paneer with finely cut spring onions and coriander.
This dish taste great with garlic nan bread and basmati rice, however it is also good by itself.
Ingredients:
2 Paneer Blocks (same size as a block of cheddar cheese)
2 green chilli's (You can add more depending on your preference)1 Plum tomato tin1 small piece of garlic (chopped finely)1 small piece of ginger (chopped finely)1 large onion ,sliced and diced
1 tsp Soya sauce
1 tsp vinegar
1 Green capsicum (cut into small square shaped)
1 tsp Corn flour (mixed in 6 tsp of water)
Salt - To taste
4 tsp Vegetable Oil
1 tbsp tomato ketchup
1 tbsp hot chilli sauce
Jhat-Pat recipe by nish:
1. Place Paneer block/s in a pot and pour hot water over it to soften the cheese. (Remember to leave the packaging intact). After it softens, mix the Paneer with corn flour, and water (use the hot water poured instead) to make a mixture.
2. Add oil and cumin sticks into a non-stick frying pan and add the above mixture. Stir the Paneer until the cubes start to go golden and are slightly hard, once done leave to one side.
3. Next, place the plum tomatoes’ into a blender, add to that the chillis, the garlic and the ginger and blend together to get a tomatoes source type mixture.
4. Place oil and chopped onions as well as salt, pepper, 1 chilli and cumin stick for flavouring. Once the onions have turned slightly golden add the Paneer cubes from step 2, and also add the tomato source from step 3.
5. Add a small amount of soya sauce to make the texture and colour darker, vinegar and you may also add ketch-up and chilli sauce.
6. Leave in pot to cook for 10-15 minutes or until bubbles start to appear from the source.
Mix well, and garnish the chilli Paneer with finely cut spring onions and coriander.
This dish taste great with garlic nan bread and basmati rice, however it is also good by itself.
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