Recipe: Chilly Paneer

TGND, this one is for you πŸ™‚

So this recipe is my mami’s special recipe. My youngest mami was born and brought up in Madras, but got married to Mama and came to Calcutta. She now speaks Bengali better than a Bong and she cooks so awesomely that most of the times, folks just lick their fingers and the vessels in which the food is cooked. She and mama both share a passion for cooking and their signature dish is pulav and aloo dum, or pulav and chilly paneer. They make it so yum, that honest to God, the only thing you would want to do is gobble it up.

Mami of course, is a specialist, but this is how I make the Chilly Paneer.

Ingredients

Capsicum – 2 nos
Onions – 3 nos
Ginger/Garlic/Green chilly – 2 table spoons of paste
Oil – 2 table spoons
Soya sauce – 2 table spoons
Tomato Sauce – 4 table spoons
Sugar
Salt
Cornflour – 1 table spoon
Water
Paneer – 150 grams
Pepper – 1 teaspoon

Method

Take a kadai, and add oil to it. Add the Ginger/garlic/green chilly paste. Add the onions and let it fry a bit. Add long slit green chillies if you want it spicy, but I usually avoid this step. Add the capsciums and let it cook a bit. Then add soya sauce and tomato sauce to this, and cover it to cook a bit. Then take some water in a bowl, dissolve the cornflour in it and then add that mixture and some additional water to the kadai. Add salt, sugar and pepper powder. Check the consistency, if you want it thicker, let it boil a bit so that it becomes a thick semi solid gravy. I usually just add the paneer directly because I am too lazy to fry it, but you can also fry the paneer and add it in. But remember to consume that immediately or else the paneer will become too rubbery.

Eat with fried rice or pulav!

Excuse the poor quality pic…was taken in a hurry πŸ™‚

20140628_203743

 

Advertisements

About R's Mom

Not-so-new-mom
This entry was posted in Uncategorized. Bookmark the permalink.

22 Responses to Recipe: Chilly Paneer

  1. Bingo's Mom says:

    I also add paneer directly. I feel it remains soft if we add without frying. Thanks for sharing your maami’s signature recipe.

  2. Bikramjit says:

    Now I am sure TGND cant eat all that alone..

    What about meeee. .

  3. chipmunk says:

    i am feeling hungry 😦 it looks yummy πŸ™‚ πŸ™‚

  4. ashreyamom says:

    wow.. after so many days i am seeing a food post.. :).

  5. Smita says:

    Have been planning to make this for the lingest time…..might try without garvy!! Thanks πŸ™‚

  6. I make it the same way! I switch the onions to spring onions. I have another step though. Cut the paneer into cubes, marinate it for 15 min with a spoon of paste of garlic n ginger with chili flakes, then dip it in a cornflour\maida+water paste and shallow or deep fry acc to preference. It gives exact restaurant style chili paneer.

  7. pixie says:

    heh! looks yum RM!!
    Thank you for the recipe!

  8. Thank you so much for the recipe, RM! πŸ™‚

    Sounds pretty simple, and looks yummy. Will try it out soon!

  9. Pepper says:

    That’s awesome! Our earlier cook used to make an extremely delicious version of this too. Just that it was semi dry where as your version seems to have a lot of gravy. We no longer have that house or that cook. You made me miss this so much. Will try making it myself using your recipe. Thanks!!

  10. greenboochi says:

    I am going to make this soon RM πŸ™‚ Thanks for the recipe! πŸ™‚

  11. MeMyself says:

    Have to tell amma about this πŸ™‚
    she is going to be super happy πŸ™‚

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s