Chilli Paneer belongs to the Indian Chinese cuisine in which Chinese food cooking techniques are used with Indian flavors. All the dishes which is having the touch of Indian & Chinese cooking styles are also known as Indo-Chinese cuisine.
In addition to that Hakka people also impacted Indian cooking methods when they settled here as an immigrant in a part of Kolkata city in the eastern part of India known as China Town. These immigrants were of Hakka origin so the naming Hakka Chinese.
With the exploration and traveling, we have invented and received many new mix cuisines which have the combined influence of two or more cuisines. Indo-Chinese cuisine is one of such cuisines invented in India well before two centuries when some Chinese immigrated to India for work and continued immigration which was an effect of World War I.
So, let us have a look at a recipe which was invented in such an old and dramatically evolved cuisine.
These people settled in Kolkata and started many Hakka Chinese food joints and invented Indian Chinese recipes. Since then Indo-Chinese cuisine received popularity all over India. There are three main cooking techniques in Indo-Chinese cuisine as Chilli, Manchurian, and Schezwan.
Coating cottage cheese makes chili recipes, chicken, fish, meat or vegetables with cornstarch and deep fried served in gravy containing chili sticks. Manchurian recipes are made by making dumplings of vegetables, cottage cheese, meat cooked in a sweet and sour sauce. Schezwan recipes are hot recipes made in crimson or saffron sauce with a lot of hot sauces and Chutneys.
Children are very keen on the Chinese nowadays; they are falling for the sweet and sour taste of Indo-Chinese taste and always insist on ordering from restaurants all the times. But eating restaurant food all the time may cause some health problems then why not to make restaurant style food at home and serve to the loved ones.
While considering all the things in mind, I have made Chilli Paneer at home with the tips of some restaurateur friends of mine. And yes got successful to fool my child with this restaurant-style Chilli Paneer telling the Chilli Paneer is from the restaurant.
So my home chefs out there, you can also make this restaurant-style Chilli Paneer at home and flatter everyone with your cooking talent. This Chilli Paneer recipe is restaurant style made in the thick gravy of onion, bell pepper, and some sauces. Chilli Paneer is very easy and quick to make recipe which can be served as starter or appetizer at home parties.
If you are health conscious; you can stir fry the cottage cheese cubes and add to the gravy. But sometimes it is okay to have fun by keeping a blind eye towards calories.
You can search for my other cottage cheese recipes in the sections Paneer Recipes and Appetizers which is full of the lunch & dinner recipes and Appetizers.
Please Check The Detailed Ingredient List Of Sweet & Saur Chilli Paneer Recipe:
- 400 Gram Cottage Cheese (Paneer)
- 1 ½ Tsp Red Chili Powder (Lal Mirch Powder)
- 3 ½ Tbsp Corn Starch
- 2 Tsp Finely Chopped Garlic (Barik Kata Hua Lehsun)
- 2 Tsp Finely Chopped Ginger (Barik Kata Hua Adrak)
- 1 Cup Onion Cubes (Pyaz)
- ½ Cup Bell Pepper Cubes (Shimla Mirch)
- 2 to 3 Green Chili Julienne (Hari Mirch)
- 2 Tbsp Soy Sauce
- 2 Tbsp Tomato Ketchup (Tomato Sauce)
- ¼ Tsp Sugar (Chini)
- ¼ Tsp Vinegar
- ½ Cup Spring Onion (Pyaz)
- Salt To Taste
Let Us Check Out The Step By step Recipe For Tasty Chili Paneer:
- Take 400 grams of cottage cheese cut them into one inch of cubes; add ½ tsp of salt, one tsp of red chili powder, and 1 ½ tbsp of cornstarch powder. Mix well and sprinkle some water.
- Take a skillet vessel and add some oil to deep fry the marinated cottage cubes. When the oil gets hot, add cottage cubes one by one. Stir occasionally to cook all side perfectly.
- Fry the cottage cube till it turns golden brown and takes out the cubes by draining oil nicely with the help of the slotted spoon. Place the fried cottage cheese on a tissue paper to absorb the excess oil. Keep it aside.
- Take a medium-sized bowl and add ¼ cup of water and ½ tsp of red chili powder. Mix the red chili powder to water nicely to make a smooth paste. Keep it aside to use it later.
- Take another clean skillet pan; add two tbsp of oil (any preferred oil), let it get hot and add two tsp of finely chopped garlic, two tsp of finely chopped ginger and sauté it for 30 seconds.
- Add one cup of onion cubes; sauté it for 1 minute and add ½ cup roughly chopped capsicum in cubes, sauté it for another 1 minute and add 2 to 3 juveniles of green chili. Sauté it for 2 to 3 minutes to cook thoroughly.
- Add the red chili paste, two tbsp of soy sauce, two tbsp of tomato ketchup, and ¼ tsp of sugar; mix well.
- Then add one cup of water, two tbsp of cornstarch paste and mix well. Cornstarch powder thickens the sauce consistency.
- Add fried cottage cheese cubes, mix it and let it cook for 5 minutes. Add ¼ tsp of vinegar, ½ cup of spring onions; mix it and add salt to taste. Mix well.
- Sweet and sour Chili Paneer is ready to serve hot as a snack or appetizer for guests and loved ones.