Ingredients: – Paneer i.e. Indian cottage cheese (200 gm) – Green Bell Pepper (1/2 cup) – Onion (1/2 cup) – Garlic (3-4 cloves) – Ginger (1 inch) – Ching’s Masala (20 gms) – Green Chili (2-3) – Spring Onion for garnishing
Instructions: 1. In 300 ml water i.e. 2 cups add the Chings paneer chili masala and mix well. There should be no lumps. 2. Cut the paneer vertically. Dice the green bell pepper, onion, garlic, and ginger. 3. In a pan, heat 3 tbsp oil and Toss in the paneer cubes and stir-fry until they turn golden brown. 4. To enhance the flavor, add and sauté chopped garlic and ginger until fragrant. Also add 2-3 green chili. Remember the Chings masala already contains red chili powder. 5. Then add diced onions and green bell pepper and cook until slightly tender. you can also add carrot or any other veggies 6. Add in the prepared Ching’s paneer chili masala slurry and mix well. 8. Boil and simmer until the gravy becomes thick. No need to add salt. 9. Garnish with chopped spring onions. 10. Serve hot and enjoy your homemade Ching’s Paneer Chili with any other Indo Chinese rice and noodles!
Note: If you don’t have the masala prepare the slurry using All purpose flour, corn flour, vinegar, black pepper, soya sauce and salt.
Adjust the spice levels and masala quantity based on your preferences.
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Paneer Chili recipe – Indo Chinese cuisine
[Recipe Link](https://youtu.be/5qSFA1xheJ0?si=EwsZPHd6lO4UA0Yw)
Ingredients:
– Paneer i.e. Indian cottage cheese (200 gm)
– Green Bell Pepper (1/2 cup)
– Onion (1/2 cup)
– Garlic (3-4 cloves)
– Ginger (1 inch)
– Ching’s Masala (20 gms)
– Green Chili (2-3)
– Spring Onion for garnishing
Instructions:
1. In 300 ml water i.e. 2 cups add the Chings paneer chili masala and mix well. There should be no lumps.
2. Cut the paneer vertically. Dice the green bell pepper, onion, garlic, and ginger.
3. In a pan, heat 3 tbsp oil and Toss in the paneer cubes and stir-fry until they turn golden brown.
4. To enhance the flavor, add and sauté chopped garlic and ginger until fragrant. Also add 2-3 green chili.
Remember the Chings masala already contains red chili powder.
5. Then add diced onions and green bell pepper and cook until slightly tender. you can also add carrot or any other veggies
6. Add in the prepared Ching’s paneer chili masala slurry and mix well.
8. Boil and simmer until the gravy becomes thick. No need to add salt.
9. Garnish with chopped spring onions.
10. Serve hot and enjoy your homemade Ching’s Paneer Chili with any other Indo Chinese rice and noodles!
Note: If you don’t have the masala prepare the slurry using All purpose flour, corn flour, vinegar, black pepper, soya sauce and salt.
Adjust the spice levels and masala quantity based on your preferences.