Paneer, pepper, chilli fry.

The last four decades have seen a change in Indian eating habits. Dal, roti, rice, sabji though soul food, cuisine from all over the world is accepted but tweaked to suit the Indian palate. The Chinese cuisine is one such where the Indian chefs have experimented and churned out a number of delectable dishes. Posting a Paneer, pepper,chilly fry today which is served as a starter before a main course.


400 gms malai paneer

1 large capsicum/ bell pepper chopped into large cubes.

2 large onions sliced into petals




2 tbsps ginger, garlic, green chilly paste

Oil for frying the paneer

1 tbsp oil for seasoning

1 tbsp soya sauce

1 tbsp tomato ketchup


Cut the paneer into bite sized pieces. Malai paneer is extremely soft so needs gentle handling. Sprinkle salt, pepper and corn flour and toss gently to avoid breaking. Keep aside for ten minutes to marinate. Meanwhile slice the onion and bell pepper. Heat the oil in a pan. Divide the paneer into three batches and fry them on a gentle flame to a crisp golden brown, taking care to see that it’s turned over only after one side is thoroughly done. This is to prevent the paneer from breaking. Drain on absorbent kitchen towel. Heat one tbsp oil and drop in the chilly, ginger, garlic paste. Saute for a minute and then add the onion and bell pepper. Add salt and a generous amount of pepper. Toss. The bell pepper should retain its crunch, yet be semi cooked. Add the sauces and give a quick stir. Add the paneer pieces, toss well and serve hot.

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