A shallow-fried paneer with sweet bell peppers and spicy chilies to balance the cheese. Enjoy as an appetizer or a side dish with gravy.
By Nandita Nataraj
If there is one thing that we order every time we eat out, it is a chili paneer. This is one dish that is a favorite with both adults and children alike. A fusion, Indo-chinese dish that can be made dry or with gravy. The dry version can be had as a starter or appetizer. The gravy version however, is more of a side dish. And it goes exceptionally well with fried rice and noodles.
My version of chili paneer tastes just like one that is served in restaurants. I decided to shallow fry the paneer in sesame oil as shallow frying provided the same texture. I also skipped the Ajinomoto. The sesame oil lends a nutty and authentic Chinese flavor to the dish and it made the chili paneer absolutely delectable.
Nandita was born, bred and spread in India, but right now lives in Tanzania where her quest for simple and exotic pleasures of food led to the creation of the blog Paaka-Shaale. She believes that food is not just a means to feed a body. But it is also meant to appeal the mind and satiate the soul.