Chili Paneer

by Kiran on May 20, 2014 · 11 comments

in Indian, Stir Fry, Vegetarian

Hi friends!!

Spring is ending soon and so far we’ve yet to have a taste of this season’s fresh asparagus or peas.

Shocker, I know.

Chili Paneer | KiranTarun.com/Food

Fresh asparagus and peas are super pricey at the moment. Not that we refuse to spend money but it’s just so exorbidently expensive. Seasonal eating is so important but that often follows with a very hefty price.

Hopefully, the prices of fresh asparagus and peas hit rock bottom. Soon.

Chili Paneer | KiranTarun.com/Food

In the meantime, we are enjoying everything else that’s more affordable and mostly, in season. Making fresh homemade paneer is by far the most therapeutic route I’m taking in my efforts to divert all the attention away from seasonal fresh asparagus and peas.

And to add insults to the injury, throw in rhubarb as well. Why is it so difficult to scour these delicious spring staples in Florida, affordably?!?

Send help!

Chili Paneer | KiranTarun.com/Food

Print This Recipe Print This Recipe

Makes 4 servings

Ingredients:

  • 14 oz (400g) fresh paneer, sliced
  • 2 medium bell peppers, sliced
  • 5 tbsp cooking oil
  • 2 inch fresh ginger
  • 4 garlic cloves
  • 2 to 3 fresh red chilies, seeded
  • 2 small shallots
  • 1 small tomato
  • 2 tbsp water
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/3 cup water
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1 tbsp lemon juice
  • salt & black pepper to taste
  • garnish: 2 tbsp finely minced coriander leaves and sliced onions.

Directions:

  1. In a small blender, add fresh ginger, 4 cloves of garlic, fresh red chilies, sliced shallots and chopped tomato. Blend into a paste. Add very little water (2 tbsp, if needed) to aid in blending process. Blend until smooth. Set aside.
  2. Heat a large non-stick cooking vessel on medium. Add 2 tbsp of oil. Once oil is hot, gently add sliced fresh paneer and fry until lightly browned. Remove pan-fried sliced paneer into a bowl and set aside.
  3. In the same vessel, add in 3 more tablespoon of cooking oil. Increase the heat to medium-high. Once hot, add blended paste and fry for a few minutes to cook off the raw flavors and moisture or until paste is very lightly browned and oil separates on the sides (this took about 5 to 7 minutes).
  4. Sprinkle in ground cumin, coriander and chili powder. Cook for 2 more minutes before adding 1/3 cup of water. Simmer paste for a few more minutes until it resembles a thicken gravy.
  5. Drizzle in light and dark soy sauce, honey, ground cardamom and cloves. Stir for a minute before adding pan-fried paneer and sliced bell peppers.
  6. Squeeze in some lemon juice, stir and taste to adjust seasonings. Season well, stir and cover to simmer for 10 minutes.
  7. Chili paneer is ready when oil separates on the sides and gravy is dry enough that it sticks to paneer and bell peppers.
  8. Serve hot topped with finely minced fresh coriander. Best eaten with steamed basmati rice and garlic naan with a side of sliced onions. Yum!

 

Chili Paneer | KiranTarun.com/Food

Off to bury my seasonal food woes into this delicious plate of solace.

What is your choice of seasonal must-eats?

 

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{ 10 comments… read them below or add one }

1 Amy (Savory Moments) May 21, 2014 at 6:55 AM

This looks so flavorful and really really yummy! I love paneer, but usually only have it with spinach. This is a great new way for me to enjoy it!
Amy (Savory Moments) recently posted..Springtime spaghetti

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2 Kiran May 30, 2014 at 11:44 PM

Amy — thanks and paneer truly can be used in so many versatile recipes, apart from spinach 🙂

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3 Daniela @ FoodrecipesHQ May 21, 2014 at 7:28 AM

Wow, I did not know it is possible to make paneer at home. I love paneer, especially when surrounded by a spicy gravy such as this.
Daniela @ FoodrecipesHQ recently posted..Snacks, the Nutritious Way: Papaya and Tofu Smoothie

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4 Kiran May 30, 2014 at 11:47 PM

Daniela — and its so easy to make! 🙂

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5 Shibi@FlavzCorner May 21, 2014 at 11:07 AM

Oh my, that looks like a yummy version of chilli paneer!!! I would like to have a bowl. I thought the seasonal veggies will be cheaper in FL compared to OH. Asparagus is expensive compared to other veggies, but we got a good deal beginning of spring for asparagus in the near by market. It was only 99¢ for a bunch at that time, now its bit higher in price.
Shibi@FlavzCorner recently posted..Baked Gobi Manchurian

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6 Deepa@onesmallpot May 21, 2014 at 3:41 PM

Yum! Being forced to eat more paneer, especially in this delicious form, is not what I’d consider a bad thing 🙂
Deepa@onesmallpot recently posted..Roasted Brussel Sprouts with Garam Masala and Coconut

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7 Sophie33 May 22, 2014 at 3:16 PM

MMMMMMM,…What an Amazing, appetizing fantastic recipe, it looks even smashing!
Sophie33 recently posted..My favourite cocktail of the moment!

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8 Laura (Tutti Dolci) May 23, 2014 at 1:00 AM

I wish I was your neighbor because I’d love to pop over for a bite of this paneer!
Laura (Tutti Dolci) recently posted..strawberry & vanilla bean cake

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9 Chantal May 23, 2014 at 11:08 AM

What a wonderful way to eat paneer!
Also I’m happy to discover this so beautiful blog!
Chantal
Chantal recently posted..Tamales: the Mayas, Incas and Aztecs papillots

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10 Raymund May 26, 2014 at 3:39 PM

Nice one bring the heat one, yum yum!
Raymund recently posted..Champorado

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