Chilli Paneer Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for marination:

• 200 to 250 grams paneer/cottage cheese, cubed
• 2 tbsp corn starch (also known as corn flour in india)
• ¼ tsp red chili powder/lal mirch powder
• ¼ tsp black pepper powder
• 2 tbsp sesame oil or any oil
• salt as required

for sauce:

• 1 medium onion, quartered and separated in squares
• 1 small to medium capsicum, cut in squares
• 1 inch ginger, finely chopped or ½ tbsp finely chopped ginger
• 7 to 9 small to medium garlic cloves, finely chopped or ½ tbsp finely chopped garlic
• 3 to 4 green chilies, sliced vertically
• 1 tbsp soy sauce
• 1 tsp green chili sauce
• 1 tsp sweet red chili sauce
• ¼ tsp red chili powder
• ¼ tsp black pepper
• ¼ to ½ tsp sugar or add as required
• 1 tsp chopped celery(pathuni sakh)[spring onions], chopped (optional)
• 2 tbsp water added in the leftover corn starch to give glaze
• salt as required

INSTRUCTIONS

prepping:

1. pat dry 200 to 250 grams paneer first. then slice the paneer in cubes or rectangles. keep aside in a mixing bowl.
2. then peel and finely chop 1 inch ginger and 7 to 9 medium garlic cloves. diagonally chop 3 to 4 green chilies. quarter 1 small to medium onion and remove all the layers. slice 1 small to medium capsicum in squares. remove its seeds and pith (white part). keep the chopped veggies aside.

marinating and pan frying paneer:

1. add 2 tbsp corn starch, ¼ tsp red chili powder, ¼ tsp black pepper powder and salt to the paneer cubes.
2. gently mix without the breaking the cubes. or else you can shake the bowl and toss the paneer with the dry ingredients.
3. heat 2 tbsp oil in a non stick pan or a well seasoned pan. when the oil is medium hot, place the paneer cubes in the pan. when the base is slightly cooked, flip over and fry them. turn them gently and fry so that they are uniformly golden. you can also deep fry the paneer cubes if you want.
4. fry them till golden and crisp. do not fry for a long time as then they harden and become dense.
5. place the pan fried paneer cubes in a plate. keep aside.

preparing the sauce:

1. whilst the paneer cubes are getting fried, in the same bowl, in which we marinated the paneer cubes, there will be some leftover corn starch and spices. add 2 tbsp water to the bowl and mix well. we will add this corn starch paste to give a glaze to the sauce.
2. in another small bowl, add 1 tbsp soy sauce, 1 tsp green chili sauce, 1 tsp sweet red chili sauce, ¼ tsp red chili powder and ¼ tsp black pepper.
3. with a spoon mix all the three sauces very well.

preparing the cuisine:

1. in the same pan, after we finish frying the paneer, heat sesame oil and stir fry the spring onions till transparent.
2. add the chopped ginger, garlic. stir fry till the raw aroma of these disappear.
3. now add the capsicum and green chilies.
4. stir fry these.
5. stir fry till the capsicum is almost half cooked and add black pepper & crushed schezuan pepper. if you don’t have schezuan pepper, then just don’t add.
6. add veg stock or water along with some fresh or dry celery. i have added dry celery (sun dried at home)
7. add the mixed sauces.
8. then add little salt and sugar. go easy on the salt as the sauces already have a salt in them. stir very well.
9. now add the corn starch paste. stir again very well. do check the taste and add some soy sauce or chili sauces or sugar or salt if required.
10. add the pan fried paneer cubes. stir and mix the paneer cubes with the rest of the sauce.
11. you can garnish with some coriander leaves or chopped celery or spring onion greens before serving. serve chili paneer hot. this spicy paneer dish tastes best when served hot.

 

 

Panir Tomato Recepie

Ingredients :-

Juice of 1 large lemon
2 Tablespoons extra virgin olive oil
1/2 kg cut in half lengthwise and then sliced thinly across the grain 
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
⅛ teaspoon sugar

1 teaspoon sweet paprika

⅛ teaspoon cinnamon

1 tablespoon tomato paste dissolved in 1/4 cup water Coriander Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup) 
1/2 teaspoon paprika

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Prepration :-

Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.

    Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.

    Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.





Season both sides of the fish with 1 tablespoon of olive oil, 1/2 teaspoon of the salt and 1/2 teaspoon of Essence.

In a large bowl, combine the remaining 2 tablespoons of oil with the tomatoes, onions, wine, garlic, parsley, oregano, thyme, remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of Essence, and paprika. Arrange half of the tomato mixture under the fish, lay the fish on top, and arrange the remaining tomato mixture over the top.

Bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 40 minutes, basting occasionally with the pan juices.

Remove from the oven and let rest for 15 minutes. With 2 spoons, loosen the head from the body of the fish, lift away and discard. Run 1 of the spoons along the spine of the fish, and gently break the flesh into 2 fillets. Lift the fillets onto the serving platter.