Paneer Chilli & Fried Rice Recipe | Restaurant Style Indo-Chinese Combo at Home ⭐

Paneer Chilli Ingredients Homemade Paneer – 400g cubes Corn flour – 5,6 tbsp Salt – 1,2 tbsp Oil – for frying Onion – 3,4 medium, diced 1 in large pieces and remaining finely chopped Green capsicum – 1 medium, diced Red bell pepper – ½, diced Yellow bell pepper – ½, diced All bell peppers, capsicum and onion,a part of them has to be diceed in large chunks and remaining finely chopped Garlic – 2,3 tbsp, finely chopped Green chilli – 3,4 finely chopped (optional) Dry red chilli -1,2 Soy sauce – 1 tbsp Tomato sauce – 1 tbsp Vinegar – 1 tsp Schezwan sauce – 1 tbsp Veg aromatic powder -1tbsp Water – according to requirement Method 1. Cut paneer into bite-sized cubes. Add 2,3 corn flour and a little salt and coat the paneer well. 2. Heat oil and shallow/deep fry the paneer until light golden and crisp. Keep aside. Fry largely chopped onion,bell peppers and capsicum in same oil 3. In a pan, heat 3,4 tbsp oil. Add finely chopped garlic , ginger and green chilli ,red chilli and sauté for a few seconds. 4. Add finely chopped onion, green capsicum, red and yellow bell peppers. Saute all on high flame for 2–3 minutes so the veggies remain crunchy. 5. Add soy sauce, tomato sauce, vinegar, veg aromatic powder and Schezwan sauce. Mix well ,when a boil comes make a corn flour ,water slury by mixing 1,2 tbsp corn flour in 3,4 tbsp of water add the slury gradually to make the gravy thick and shiny. 6. Add 150/200 ml water and toss everything together. 7. Add the fried paneer , bell peppers, capsicum and onion and mix gently until the sauce coats the paneer nicely. Ingredients Cooked long-grain basmati rice – 300 g Oil – 5,6 tbsp Garlic – 1,2 tbsp, finely chopped Ginger -1,2tbsp Onion – 1 ,2 medium, finely chopped Carrot – ½ cup, finely chopped Beans – ½ cup, finely chopped Cabbage – ¾ cup, finely chopped Red bell pepper – ¼ cup Yellow bell pepper – ¼ cup Baby corn – ½ cup, sliced Soy sauce – 1 tbsp Vinegar – 1 tsp Butter - 1 tbsp Veg aromatic/seasoning powder – 1 tbsp Black pepper – ½ tsp Salt – as needed Method 1. Cook long-grain basmati rice and **cool it completely**. For best fried rice, use cooled rice so the grains stay separate. 2. Heat oil in a wok on **high flame**. 3. Add garlic and onion and stir-fry for a few seconds. 4. Add carrot, beans, cabbage, baby corn and bell peppers. 5. Stir-fry on high heat for 2–3 minutes. Keep the veggies crunchy. 6. Add soy sauce, vinegar, Butter, veg aromatic powder and black pepper. 7. Add the cooled cooked rice and toss everything together gently on high flame. 8. Check the salt and adjust if needed. 9. serve hot with Paneer Chilli. 😋