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Chilli Garlic Paneer (British Indian Restaurant / BIR Style)
fry your paneer in a coating of flour and salt for a fantastic crunch

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Chilli Garlic Paneer (British Indian Restaurant / BIR Style)

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Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable) or butter ghee
1/2 finely sliced Onion (brown/white)
1/2 finely sliced Pepper (Green)
handful finely sliced Cabbage (White)
1 Tomato (Slices)
2 sliced Chillies (finger - green)
1 tablespoon Garlic & Ginger Paste
1 teaspoon Chilli (Powder - Hot)
1/2 teaspoon Salt
1 teaspoon Mix Powder / Curry Powder
3 tablespoons Tomato (Paste) mixed with 9 tablespoons of water
250 ml Curry Base
10-12 cubes Paneer (cubed) coated in salted flour and deep fried for 2 minutes until golden
for decoration Coriander (Fresh/Chopped)

Fried cubed Indian cheese cooked with fresh green chillies, garlic, ginger, onions and peppers

Features:
  • Base Gravy
  • Heat 3/5
Cuisine:

Ingredients

Directions

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Fried cubed Indian cheese cooked with fresh green chillies, garlic, ginger, onions and peppers

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Steps

1
Done

For this recipe I use 2-3 cm paneer cubes that I've coated in flour and salt and quickly deep fried for around a minute and a half to crisp and seal

2
Done

heat 3 tablespoons of ghee or oil in a pan on high and add half a finely sliced onion along with half a finely sliced green pepper and fry for a couple of minutes stirring frequently

3
Done

add in 1 tomato cut into about 8 pieces and optionally a small handful of finely sliced white cabbage and stir through for a further minute

4
Done

sprinkle over 2 chopped green finger chillies and 1 tablespoon of garlic and ginger paste. Fry for around 30 seconds until the bitter smell of the garlic disappears

5
Done

add in 1 teaspoon of chilli powder or 1/2 a teaspoon Mr Naga pickle along with 1/2 a teaspoon of salt and 1 teaspoon of mix powder and mix through thoroughly. Add a little heated up base gravy to keep things moving if required and fry for a couple of minutes

6
Done

tip in 3 tablespoons of tomato puree mixed with 9 tablespoons of water to allow it to incorporate easier, stir through and allow the bitterness of the tomatoes to cook out for a couple more minutes scraping the sides and bottom when necessary to incorporate the caramelised bits

7
Done

add in 250 ml of heated base gravy, incorporate and allow to reduce for a minute or two before adding in the paneer

8
Done

stir to coat and serve when the paneer is heated through and the sauce is the consistency you like with a sprinkle of fresh chopped coriander

thecurrykid

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