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Chili Paneer Recipe

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This recipe for Chili Paneer, by , is from The Truco Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Swathi Vuppala


6 oz paneer (cut into bite sized pieces)
1/2 cup sliced green bell pepper
1/4 cup sliced yellow bell pepper
1/4 cup sliced red bell pepper
Oil as needed for shallow frying paneer

For Batter
1.5 Tbsp all-purpose flour (plain flour, maida)
1/2 Tbsp rice flour
1.5 Tbsp corn starch
salt as needed
water to make it to a thick batter

For Sauce
2 Tbsp oil (canola or vegetable oil)
1 Tbsp ginger (shredded)
1/2 Tbsp green chili (chopped)
1 tsp red chili powder
2 Tbsp soy sauce
1 Tbsp vinegar
1/2 Tbsp tomato paste
1/2 Tbsp tomato ketchup
Salt as needed
1-1/2 tsp corn starch
2 to 3 tbs water
2 tbs chopped spring onion greens

Heat oil in a pan for shallow frying the paneer.
Add all purpose flour, corn starch, rice flour and salt in a mixing bowl then add water to make it to thick batter or batter should be consistency of pancake batter
Add cut paneer to batter and coat them well. When the oil is hot enough, drop the batter coated paneer pieces in the oil one by one, fry them on a medium heat turning occasionally until golden brown. Keep them a side.

Remove seeds and ribs from peppers; cut bell peppers lengthwise into strips and halve crosswise and keep them a side.

In a small bowl take corn starch and water mix well and make a lump free liquid.

Heat 2 tbsp oil in a large sauce pan over medium heat, add ginger, green chili, red chili powder, soy sauce, vinegar, tomato paste, tomato ketchup, salt and add corn starch mixture, stir well then add cut bell peppers and cook until peppers are just tender then add fried paneer cubes and saute another two to three minutes. Garnish with chopped green spring onion. Serve hot

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 minutes




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