Paneer Chilli Pepper Dry makes a spicy starter especially for those who enjoy spicy food. It is a very famous appetiser in the Indo-Chinese menu, however, we have taken the Chinese element out i.e. we would not be adding soya sauce.
This would be a total Indian appetiser which gets its flavour from Ginger Garlic Paste, Coriander Powder, Cumin Powder, Red Chilli Powder and Crushed Pepper. In order to add a twist you can press in some whole pepper corns into the Paneer before coating it with the Chilli and Spice marinade.
How to prepare Paneer?
Paneer is dairy product made from Milk. Boiling milk is curdled using an acid food like Lemon Juice or Vinegar. The whey separates from the cheese which is drained out using a muslin cloth and then the leftover Paneer Cheese is cut into cubes. In our dish, we have given it a triangle shape. Paneer is readily available in many general & dairy stores.
Simple ingredients, easy cooking steps and an excellent game day cocktail snack, lets quickly see how to cook this yummy, spicy appetiser – Paneer Chilli Pepper Dry.
Paneer Chilli Pepper, Khaan Paan India
A Quick and easy appetiser for Spicy food lovers.
- 300 gms Paneer (Diced)
- 1 Tablespoon Red Chilli Powder (Paprika)
- 1 Teaspoon Crushed Pepper
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Ginger Paste
- 1 Teaspoon Garlic Paste
- 1 Teaspoon Corn Flour
- Salt (As per taste)
- 2-3 Tablespoon Olive Oil (For Shallow Frying)
- Some Chopped Coriander Leaves (For Garnish)
- 1 Teaspoon Chaat Masala (For Garnish)
- Some water to make a thick batter
Take a mixing bowl and add Red Chilli Powder, Crushed Pepper, Coriander and Cumin Powder, Lemon Juice, Ginger Garlic Paste, Salt and some water. Make a thick marinade.
Now add the diced Paneer to the marinade, mix well and keep aside for 30 Minutes.
Now add the corn flour and mix well. Ensure the Paneer is generously covered in the marinade.
Heat some Olive Oil in a Pan for shallow frying. When the Oil is hot place the marinated Paneer Cubes and cook until marinade on both the sides is cooked well (Golden Brown Colour)
Take it out on a serving dish. Garnish with some chopped Coriander Leaves and Chaat Masala. Serve with Tomato Sauce