Paneer Preparation
The initial step in preparing Chilli Paneer involves readying the paneer, the star ingredient. The recipe begins by ensuring the paneer is cut into the right shape – typically cubes, though preference
may vary. After cutting, it's customary to lightly coat the paneer with cornstarch. This action is critical because it helps the paneer get crispy when fried or sautéed. A small amount of cornstarch is enough; the coating should be light, not thick. Gently tossing the paneer pieces ensures even coverage. This cornstarch layer will transform during cooking, developing a texture change that contributes greatly to the finished dish's appeal. Additionally, some recipes suggest marinating the paneer before cooking, usually with spices like ginger-garlic paste, red chilli powder, and salt. This pre-treatment infuses flavor deep into the paneer, which enhances the overall taste profile of the final dish.
Frying & Sautéing
Next, the paneer needs to be cooked, and two methods are commonly used: frying or sautéing. If frying, heat oil in a pan until it reaches a medium-high temperature, then gently introduce the cornstarch-coated paneer. Fry in batches to avoid overcrowding the pan, which would lower the oil's temperature. Fry until the paneer turns golden brown and crispy; usually, this takes a few minutes per batch. Alternatively, the paneer can be sautéed. Heat a small amount of oil in a pan. Sauté the paneer over medium heat, turning frequently, until browned on all sides and slightly crispy. While sautéing may require less oil, it’s important to achieve a similar level of browning for the texture. Once the paneer is fried or sautéed to perfection, remove it from the pan and set it aside to prepare for the flavorful sauce that will complement the dish.
The Chilli Sauce
The soul of Chilli Paneer lies in its chilli sauce, and the preparation begins with the essential ingredients. Start with finely chopped or minced garlic and ginger, as these form the base. The recipe uses a combination of finely chopped onions and bell peppers, usually in green, red, and yellow varieties. Now add the spices; common choices include red chilli powder for heat, green chillies (finely chopped) for more spice, and a touch of soy sauce and vinegar to introduce tang. Some people may also include a small amount of sugar to balance the flavors. First, heat oil in a pan or wok, add garlic and ginger, and sauté until fragrant. Introduce the chopped onions and bell peppers, stirring until the onions turn translucent and the bell peppers soften slightly. Then, introduce the spices and sauces, allowing them to mingle and cook for a short period to release their flavors. A little cornstarch mixed with water is often used to thicken the sauce and give it a glossy finish.
Combining All
The final assembly brings together all the prepared components. Once the chilli sauce is ready, add the fried or sautéed paneer to the pan. Gently toss the paneer in the sauce to ensure each piece is well-coated. This step is about blending the flavors; avoid over-stirring to prevent the paneer from breaking. Cook for a short time, usually a couple of minutes, to allow the paneer to absorb the flavors of the sauce. As the paneer warms through in the sauce, it further enhances its taste. Taste and adjust the seasoning as needed, adding salt or other spices to your liking. Consider garnishing with chopped spring onions or fresh coriander leaves for an appealing visual touch and a final burst of freshness. Serve your Chilli Paneer hot, either as a standalone snack or as a side dish with rice or noodles. Enjoy your home-cooked treat!
