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Chili Paneer

I can’t believe this that I am on my very last archive post to talk about. Now I am free to wanting to work on new recipes and create brand new content from more brand new recipes for you guys. One guy in my group benazir’s blog a cooking guide gave me a compliment. I am not letting this go to my head at all and I do appreciate my readers, followers and subscibers a lot and I still want to thank you.

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To get started you have to make Paneer (Cheese) a day in advance. Puree 1 tomato by rough chopping 1 tomato and add 1/4 cup of water to a blender and puree it until smooth. This gets set aside too as well. Now you have to make a batter consisting of 1/4 cup of besan, 3 tbs of rice flower, 1 oz of water. Add a little bit of water until it becomes a smooth lump free batter.

This will remain unseasoned for now. Break up the paneer in to pieces and make a tika out of them. The pieces should be as big as half of your thumb. Place it in the batter to coat each tika by folding gentely. Set this aside and bring out you wok and put it on high heat.

First add either 1/4 cup of peanut, corn or canola oil to the hot wok and let the oil heat up and add your batter coated to the hot oil and let brown and flip using a metal spatula and repeat. Drain the fried paneer pieces using a skimmer. Place on a paper towel lined plate. The yield is batches of 3 until they are all fried up.

keep this aside away from heat and add 1 pinch of black peppercorns to mortar and pestle to grind in to a coarse powder and set this aside too. Now in the still hot oil add 1 small piece of ginger, 2 cloves of garlic, 4 green onions. 1 bell pepper of any color, 1 red chili crumbled, the freshly ground black pepper from the mortar and pestle. 3 dashes of either soy sauce, Braggs coconut aminos, dark soy sauce or tamari, stir to combine and add the tomato puree. Let cook until the rawness goes away. Add 1 pinch each of cilantro and pink salt then stir and turn off heat. Add the fried paneer pieces to this and let sit for 5 minutes and enjoy.

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