Tender paneer cubes tossed in a spicy, savory, and slightly sweet gravy with crunchy onions and bell peppers. A popular Indo-Chinese dish that's a perfect side for fried rice or noodles.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
475cal
14gprotein
21gcarbs
37g
Ingredients
250 g Paneer (Cut into 1-inch cubes)
4 tbsp Cornflour (3 tbsp for batter, 1 tbsp for slurry)
1 tbsp All-Purpose Flour (For the batter)
1 tsp Ginger-Garlic Paste (For the batter)
1 tsp Black Pepper Powder (Divided for batter and gravy)
0.75 tsp Salt (Divided for batter and gravy, or to taste)
6 tbsp Vegetable Oil (4 tbsp for frying, 2 tbsp for gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chilli Paneer Gravy with Steamed Basmati Rice
Melt-in-mouth paneer in perfectly spiced chilli gravy with fluffy steamed rice. Soul-satisfying comfort!
This indo_chinese dish is perfect for dinner. With 737 calories and 18.53g of protein per serving, it's a nutritious choice for your meal plan.
fat
Ginger
(Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes or petals)
1 medium Green Capsicum (Cut into 1-inch cubes)
2 tbsp Light Soy Sauce
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
1.75 cup Water (Divided for batter, slurry, and gravy)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare and Fry the Paneer
In a mixing bowl, combine 3 tbsp cornflour, 1 tbsp all-purpose flour, ginger-garlic paste, 0.5 tsp black pepper, and 0.25 tsp salt.
Gradually add about 3-4 tbsp of water, whisking to form a smooth, lump-free batter with a medium-thick consistency, similar to a pancake batter.
Add the paneer cubes and gently toss to coat them evenly.
Heat 4 tbsp of oil in a wok or pan over medium-high heat. Once hot, carefully add the coated paneer cubes in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
Remove with a slotted spoon and set aside on a plate.
2
Sauté Aromatics and Vegetables
In the same wok, add the remaining 2 tbsp of oil if needed. Keep the heat on high.
Add the chopped ginger, garlic, and slit green chillies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be tender yet crunchy.
3
Create the Gravy
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, and rice vinegar. Stir well to combine.
Add the remaining 0.5 tsp salt, 0.5 tsp black pepper powder, and sugar. Mix everything together.
Pour in 1.5 cups of water and bring the mixture to a rolling boil.
4
Thicken the Gravy
In a small bowl, mix the remaining 1 tbsp of cornflour with 1/4 cup of water to create a smooth, lump-free slurry.
While stirring the boiling gravy continuously, slowly pour in the cornflour slurry.
Continue to cook and stir for 1-2 minutes until the gravy thickens to your desired consistency.
5
Combine and Serve
Add the fried paneer cubes to the thickened gravy.
Gently toss to coat the paneer completely. Let it simmer for just 1 minute so the paneer absorbs the flavors without becoming soggy.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately with fried rice or noodles.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
