Chilli Paneer / Stir Fried Cottage Cheese with Bell Pepers

 

 

What happens when two opposite food ingredients are mixed? One comes in so many bright colors & the other knows no other color than white….one is crunchy while the other is soft & ‘cheesy’!! Apart from these opposite ‘traits’ one happens to be my husband’s favorite & the other is my dream food ingredient.
 
I’ve always enjoyed making ‘Chilli Paneer’  & today was no different especially after  three days of complete rest ( I had flu & I’m fine now) , I was back to my kitchen today. Another reason I always look forward to cooking this  dish is the fact that I can cook it in less than 30 minutes !!

 

Servings  :   4                                                Serving size: ¼ of total
Preparation time:  10 minutes                     Cooking time: 15 minutes
Ready in: 25 minutes                                   Course : Main/appetizer

 

Ingredients:

 

200 grams paneer /cottage cheese
1 medium bell pepper
1 small onion  ( roughly  1 cup)
1 ½  tablespoons corn flour
½ teaspoon salt
2 + 1 tablespoons oil
2  green chilies , slit lengthwise
4 flakes garlic…gently crushed
1 teaspoon  soya sauce
1 teaspoon chili sauce
3 tablespoon tomato sauce
1 teaspoon balsamic vinegar
¼ teaspoon  each …..salt, pepper & sugar
1 tablespoon chopped coriander/ cilantro for garnishing

 

Directions:
  • After washing your hands, cut paneer/cottage cheese, bell peppers & onion into  1 inch squares each. They should fill 1 cup each when cut.
  • Take 1 tablespoon corn flour in a small bowl.  Mix in salt. Add cheese cubes to this white mixture so that each cube is thoroughly coated with it.
  • Heat 2 tablespoons of oil in a wide pan & stir fry the coated cheese cubes , gently turning them after couple of minutes. They should be light golden on both sides. Take them out & press against a paper towel to remove excess oil  ( though there won’t be much !! ).
  • Now heat 1 tablespoon oil in the same pan & add crushed garlic & slit green chilies. Sauté them for a minute on medium heat.
  • Add bell peppers & onion squares. Saute all these for  3-4 minutes on medium flame. Make sure that the bell peppers don’t turn soggy.
  • Add all the sauces , vinegar, salt, pepper & sugar. Mix them well.
  • Now add stir fried cheese cubes & mix them gently with the spice mix.
  • Take ½  tablespoon corn flour & some water to make a thick paste. Pour this paste on the veggies in the pan & mix well. Garnish with cilantro & serve hot.
  • Enjoy it with a  naan or parantha !!

 

 

Future variations

 

  • You may add ¼ teaspoon ajinomoto (MSG). I personally avoid using it.
  • You may deep fry the cheese cubes. I prefer them to be stir fried.
  • You can try tofu instead of cheese.
  • You can try rice vinegar instead of balsamic.

Nutritional Information

Good source of proteins, minerals & vitamins.

 

More about Bell peppers…….
  • Storage at 7.5°C (45°F) is best for maximum shelf-life (3-5 weeks)
  • They are used to make pickles in some parts of the world.
  • Red pepper has more vitamin C than oranges and are also high in beta-carotene.

5 Comments

  1. Pingback: How to Make Paneer | Polka Dots and Curry

  2. thanks for this wonderful recipe Monika… I made it with tofu instead and my husband who doesn't like tofu that much, gobbled it up 🙂

  3. Looks very appertizing – will definitely try it<br /><br />thanks much for sharing

  4. I have never tried this dry version of chili and paneer..your recipe reminds me that i should..thanks for posting.

  5. Very yummy paneer sure try!!

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