Chilli Paneer is a popular Indo-Chinese dish.
Indian Chinese cuisine also known as Indo-Chinese cuisine, is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes.
It requires two stages of cooking - first stage is to deep fry the paneer/cottage cheese and the second stage is to cook the bell peppers/capsicum in soy sauce, red chilli sauce and tomato ketchup gravy.
I use to cook this dish on some special occasions. This is one of my family favourites. Although it requires time and a little effort to cook but its super delicious and therefore at the end all efforts paid off.
Chilli paneer comes with two variants i.e. gravy and dry version.
Dry Chilli Paneer is normally served as starter and Chilli Paneer gravy is normally served with steamed rice or jeera (cumin seeds) rice.
For Chilli Paneer gravy