How to make chilli paneer For dry chilli paneer : Stir in half tsp corn flour to a bowl and mix with 4 tablespoons water. For chilli paneer semi gravy : Add 1 tsp corn flour & half cup water to a bowl. Remove the oil from the pan retaining 1 tbsp. Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.
And chilli paneer is a dish you’ll find in every ‘Chinese’ restaurant – think soft cubes of farmer-style cheese tossed in an umami soy-based sauce with scallions, peppers and chillies. It’s finger food, a favourite bar snack and now keto friendly.
If serving as a main course, pair it with plain brown rice, fried rice or noodles. 1- Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper. 2- Add water to make a free flowing batter, it should neither be thick nor thin. I added little less than 1/2 cup water here.
Place oil in a skillet with all spices and tomato puree. Cook on low until aromatic, about 2 minutes. Once you have heated all your spices, increase the heat to medium, add your spinach, and at least one cup of water. Once your mixture is heated, add your paneer cubes and turn the heat to low.