Posts Tagged ‘Chili Paneer’

Chili Paneer Sizzler

Sunday, May 13th, 2012

This is one recipe that I ask my Sis to make when she visits home. This is also a favorite with our mom, Sis’s Mom in Law and all our friends. This sizzler is also a “must have” for their weekend get togethers. As I keep saying her recipes are simple and since my Jijaji is a roti/chappati lover she comes up with all sorts of dry subzis and gravies to make through out the week. Over to her then!

Living in Dubai means the weekend starts on Thursday. It is only on thursdays that I get the opportunity to try out new snacks in the kitchen as this is the one day of the week that hubby is at home in the evenings. Most of the time, his friends come home to dinner and being bachelors they expect a full dinner from appetizers to desserts. That means I get to try out new things and bask in the compliments from guys who have been eating out all week. Along with a new spicy vegetable wedges, this week I made this usual paneer dish and as platters are emptying I wish I had made more :) This is a recipe that you can make depending on what you have in the refrigerator. If you have baby corn instead of peppers add it in, if nothing is there just make it with onions, tomatoes and paneer. For more color you can add yellow or red peppers too.


Paneer cubes – thawed – 1 cup
Garlic – 1 clove – chopped fine
Red Onion – – cubed-( 1″ cubes)
Green pepper(capsicum)- 1 – cubed or Cauliflower florets- 1 cup
Tomatoes (not too ripe) 2 tomatoes – cubed
Chilli powder – 1/2 to 3/4 tsp depending on your spice preference
Ketchup – 2 table spoons
salt to taste
Oil – 3 tbsp
Green onions to garnish


The entire recipe should be cooked in high flame so that the veggies are cooked yet they are crisp. Also, the kadai should not be flat but deep and thick bottomed. Make sure that all veggies are chopped to the same size as their cooking time will be the same.

I used frozen cauliflower and frozen paneer and I just thawed them in the microwave for 90 seconds.

Heat oil in a kadai/wok. Add the garlic and onions and saute till the onions turn pink in color. Add the capsicums/cauliflower and saute. Add the paneer. Saute till golden. Add the red chilli powder and saute. Add the tomatoes and salt. Keep tossing till tomatoes are cooked. Tomatoes should not be mashed, but tossed. Due to the high heat you can see it getting cooked without getting soggy. Add the ketchup and toss again. Switch off. Garnish with green onions. Serve piping hot as an appetizer or as a dry subzi for rotis.

Chili n Paneer rice…I mean Chili in Paneer!

Thursday, January 14th, 2010

Usually on Kanum Pongal day, we would prepare an array of rice dishes. I suppose the tradition started in the olden days to include more vegetables and fruits into the diet citing festivals as a reason. Aviyal is a good example where there are at least five vegetables in one dish. Sometimes the festival recipes feature the seasonal fruits, like nagapazham for Vinayaka chaturti or Sugarcane for Pongal, Multi-Vegetable Kootu for thiruvadirai etc.,

But this year, I wanted to do something different. Basically the reason was that I had some mushrooms I got last week that I needed to use fast, and broccoli was also in the same condition. I had made a special spicy paneer last week and I had to use that as well.

N is not too fond of mushrooms or zucchini or broccoli and I always have a tough time to make him eat those. But he loves chinese food and this is how I fooled him into eating veggies that he does not like, by making a chili Paneer Rice..Nope, not paneer in chili sauce but chili in panner. And a cheeky way to finish off the left over rice as well.. Interesting? Read on…

Ingredients: (Serves-2)

To Make Chili Paneer:
Milk- 2 cups (400 ml)
Yogurt- 2 tbsp
Sambal Oelek Paste- 1 tbsp
Finely Chopped Green Chilies- 2

For the rice:
Basmati rice-1 cup
Mixed vegetables like Carrot, Broccoli, Cauliflower,Peas,Mushrooms- 1 cup
Red onion- One small size
Finely Chopped Green Chili-1
Sunflower oil- 1 tbsp
Green onions- to garnish
Cilantro- to garnish
Salt- to taste

Sauces Needed:
Sambal oelek- 1 tsp
Sriracha hot sauce- 1 tsp
Schezwan sauce- 1 tsp
White Pepper powder- 1 pinch
Soy Sauce- 1 tbsp

To make the Chili Paneer:

Simmer the milk and when it is about to boil, add the yogurt and lemon juice and let the milk curdle. Simmer for another 3-4 minutes, switch off, add about 1/4 cup of ice cold water(to get more paneer). Add the chopped green chilies and sambal oelek. Hang the Paneer in a cheese cloth or through a strainer.

Drain the whey water from the paneer. Shape the paneer into cubes and shallow fry in oil. I made small lime size rounds out of chili paneer and shallow fried them in my appam pan. Once paneer is fried on both sides, drain the oil and keep the chili paneer aside.

This Paneer can be made ahead and stored in a refrigerator to use in any snacks, samosas or as a topping. Just have the store bought Paneer? Quickly grate it and mix it with the sauce and proceed like above.

For the rice:

Wash the rice well and cook it with 2 cups of water and salt to taste. Fluff it with a fork and keep aside. Fried rice usually tastes better with left over rice so use any left over rice if it is handy.

Heat Sunflower oil in a frying pan/Wok and add chopped red onions and all other veggies. Add salt and quickly stir fry till the veggies are 3/4th cooked. Add the Chili Paneer, the sauces(Sambal Oelek,Sriracha Hot Sauce,Soy Sauce), pepper powder and stir fry for another 2-3 minutes, mixing the ingredients well. Add the rice and quickly mix once.Check for salt and add more if needed.

Garnish with green onions and cilantro. Serve hot with a smile as though you don’t know what veggies are hidden inside 😀

Don’t want to use rice? Use some rice noodles/ wheat noodles instead. Still no? Just stir the Chili Paneer in veggies and use in as a wrap.

This version of Vegetables in Chili Paneer as a topping/filling for samosas, bhel puris, spread for pav bhaji/Wrap is one entry and the chili paneer fried rice is my second entry for Radhika’s Healthy Fast Food Event, hosted along with Sudeshna of Cook like a Bong.

Speaking of Paneer, isn’t it our desi answer for cheese? So why not munch the crunchy Paneer Kofta as a snack with a cup of tea?

Here they are, Paneer Koftas, as a Sunday Snack for Mirch Masala’s Sunday Snack Cheese Event.

I am also reposting another entry Mirchi Ka Salan for Priya’s Sesame Seeds Event.