Chilly Panner Dry


Chilly panner is DH’s one of the most liked dishes. Especially the chilly paneer made in Hotel Bhīma’s on Church Street, but since it’s not always good to have outside food, I tried to replicate the Bhīma’s version of Chilly Panner and it tasted good and obviously a bit healthy than the restaurant one. I totally avoid the ajinomoto in all my Chinese dishes, so the taste may vary a bit, but it is yummy for sure.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
makes: serves 2 to 3

What you will need
200 grams Panner chopped into 1 inch cubes
1 tbsp corn flour
1 tbsp Maida
1 tspn green chilli paste
½ tbpn ginger garlic paste
1 inch ginger finely chopped
5 to 6 pods of garlic finely chopped
1 small onion finely chopped
1 big capsicum cut into strips or cubs
¬1 + 1 tspn vinegar
1 tspn Soy sauce
1 tspn Tomato sauce
2 tspn Chilly sauce
Oil for deep frying + 1 tbsp oil
1 tspn Pepper powder
Salt to taste

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How to make
First we need to marinate the paneer with Maida, corn flour, chilli paste , ginger garlic paste , salt and Vinegar, let it rest for at least half an hour.
After half an hour deep fry the panner until light brown, drain the excess oil with the tissue paper and keep it aside.
In a pan take a tbsp oil, once the oil is heat add finely chopped ginger garlic sauté it for 2 minutes, then add the onion again sauté it for 2 to 3 minutes, then add the capsicum and all the sauces and vinegar and sauté it for 5 minutes, then add the deep fried panner, a little salt if necessary and pepper mix well and its ready to serve.

While marinating the paneer you can add the sauce if you wish.
You can also make it chilly panner gravy buy just mixing some corn flour and water and adding it in the dry dish before adding the panner and simmer it for 2 minutes and by adding the fried panner it become chilly panner gravy.


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