Chilli Paneer Food

CHILI PANEER

Steps:

• Place paneer in a bowl and add enough cornstarch to coat; mix well.
• Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
• Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
• Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

CHILLI PANEER

Steps:

• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture.
• Heat the oil, and fry cottage cheese pieces over high heat to a golden color.
• Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.
• Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, Ajino Moto and the cheese.
• Mix well, and serve garnished with some greens.

CHILLI PANEER

Steps:

• Toss the paneer with 1/2 tsp of the paprika. Heat the oil in a large non-stick pan over a medium heat, then fry the paneer, turning until golden. Remove from the pan and set aside on a plate, then add the peppers, garlic and celery, remaining cumin, paprika and chilli flakes, and briefly stir over the heat. Tip in the tomatoes and beans along with their juice, the bouillon powder and oregano. Use a wooden spoon to break up the tomatoes if needed, then leave to simmer, uncovered, for 20 mins until the vegetables are tender, stirring occasionally.
• Meanwhile, cook the quinoa following pack instructions, drain and set aside for 10 mins. Stir the coriander and paneer into the beans, and sprinkle over extra coriander just before serving. Serve half the chilli with half the quinoa. The remainder will keep chilled for up to three days. Reheat in the microwave or on the hob, covered, over a medium heat with a drop of water to loosen until piping hot.