Hakka Chile Paneer Recipes

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HAKKA CHILE PANEER



Hakka Chile Paneer image

This is a special take on a vegetarian favorite of mine. It's made 'dry' rather than with an excessive amount of salt, to be eaten almost as a warm salad dish. It can be eaten on its own as a light lunch or dinner, or as a side dish to a bigger meal.

Provided by .mit

Categories     Everyday Cooking     Vegetarian

Time 43m

Yield 2

Number Of Ingredients 16

7 tablespoons water, divided
1 teaspoon ground red chile pepper
1 teaspoon white sugar
3 tablespoons cornstarch
1 teaspoon ground black pepper
2 pinches salt or to taste
9 ounces paneer, diced
2 tablespoons corn oil
1 tablespoon chopped garlic
½ onion, sliced into strips
1 green bell pepper, sliced into thick strips
¼ cup sliced lettuce
1 tablespoon hot pepper sauce (such as Encona™)
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon coarsely chopped cilantro

Steps:

  • Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce.
  • Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer; mix until thoroughly coated.
  • Heat oil in a large skillet over medium heat. Add coated paneer; cook and stir until starting to brown, 5 to 8 minutes. Transfer to a plate using a slotted spoon.
  • Stir garlic into the skillet; cook until fragrant, about 1 minute. Add onion and green pepper; cook and stir until starting to soften, about 2 minutes. Mix in remaining 2 tablespoons water. Stir in chile sauce, lettuce, hot pepper sauce, soy sauce, and vinegar. Return paneer to the skillet; cook until coated with sauce, about 5 minutes.
  • Sprinkle cilantro over paneer before serving.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 24.8 g, Cholesterol 18.9 mg, Fat 19.7 g, Fiber 2.2 g, Protein 17.6 g, SaturatedFat 5.4 g, Sodium 1309.1 mg, Sugar 5.5 g

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Top Asked Questions

Which is the best way to make chilli paneer?
How to make chilli paneer Remove the oil from the pan retaining 1 tbsp. Fry garlic until it smells good. Add onions, chilies and capsicum. Saute on a high flame for 1 to 2 mins. Stir in soya sauce, chilli sauce, vinegar and red chilli powder or paste. Add 2.5 tbsp. water to the pan.
What kind of Pan do you use to make Hakka noodles?
Use a wok or a cast iron pan: A large wok is best for making hakka noodles. If you have a cast iron or a carbon steel wok, do make use of it. These cookware impart that smoky aroma to your hakka noodles. Oil: The quantity of oil makes a huge difference here.
What kind of sauce is used for paneer?
Paneer (Indian cottage cheese) is tossed in a flavorful spicy sauce made with soy sauce, chili sauce, vinegar! Tastes great with fried rice or hakka noodles. Indo-Chinese is a cuisine in itself and hugely popular back home in India. It’s the Indian version of Chinese and as you can imagine has lot of vegetarian options and lots of spices too.
What are the ingredients in chilli paneer batter?
Ingredients (240 ml cup used) ingredients for chilli paneer batter. 1 ½ to 1 ¾ cups paneer (approximately 200 to 250 grams) ¼ tsp red chilli powder kashmiri (optional) 3 tbsp corn flour or corn starch. 3 tbsp maida or plain flour (optional) 2 pinches pepper powder.

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