TGND, this one is for you 🙂
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.
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
Cornflour – 1 table spoon
Paneer – 150 grams
Pepper – 1 teaspoon
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 🙂