Chilli Paneer

Nutrition values are AI-estimated based on ingredients.

• 2-3 tablespoons cooking oil
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped green chilies
• 1 medium diced red onion
• Half a medium diced green bell pepper
• A few pieces diced orange bell pepper or carrots
• A pinch red chili powder
• 1 cup water or vegetable stock
• 1 cup 1-inch cubed paneer
• Pre-mixed dark reddish-brown sauce
• Additional lighter liquid (possibly cornstarch slurry) to thicken
• A small handful fresh chopped cilantro or coriander

1. 1Heat 2-3 tablespoons cooking oil in a large wok over high flame.
2. 2Add finely chopped garlic and green chilies to the hot oil and stir-fry briefly.
3. 3Add diced red onions, green bell peppers, and possibly orange bell peppers or carrots to the wok and continuously stir-fry until slightly softened.
4. 4Sprinkle a pinch of red chili powder over the vegetables and mix in.
5. 5Pour 1 cup water or vegetable stock into the wok and bring to a rapid boil.
6. 6Gently place 1 cup 1-inch cubed paneer into the bubbling liquid.
7. 7Add the pre-mixed dark reddish-brown sauce to the wok and combine with the liquid and vegetables.
8. 8Continue to stir and simmer the sauce, allowing it to thicken and coat the paneer and vegetables.
9. 9Introduce an additional lighter liquid (possibly a cornstarch slurry) to adjust consistency and further thicken the sauce.
10. 10Sprinkle a small handful of freshly chopped cilantro or coriander into the dish.
11. 11Give the mixture a final stir.
12. 12Scoop the finished Chilli Paneer from the wok and portion into small, white disposable cups for serving.

These instructions are our analysis of the original video. Watch on YouTube →