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Chilli Paneer Recipe with Mustard Oil

Made with vegetables and crispy cubes of paneer swirled in a spicy and sour sauce, Indian and Chinese cuisine aficionados adore Chilli Paneer. Usually cooked with refined oil, Double Hiran Mustard Oil adds an extra strong taste that makes it far more appealing. This chilli paneer dish calls for either gravy or mustard oil dry. It will start to be your side dish or snack of choice.

Ingredients

For the paneer specifically:

• 250 grams of cheese, chopped up
• Three tablespoons of cornstalk
• 2 tablespoons of ordinary flour
• One-half teaspoon black pepper
• Taste-wise, add salt.
• Water, if needed
• Two times Hiran Mustard Oil
• To make the sauce:
• Half a cup of Double Hiran Mustard Oil
• One clove of minced garlic
• One teaspoon of ground ginger
• One green chile, sliced tiny
• Twelve chunks of a large onion
• One medium pepper, cut into cubes
• Two tablespoons of soy sauce
• One teaspoon of red chili sauce
• One teaspoon of ketchup
• One tablespoon of vinegar
• half a teaspoon of black pepper
• One teaspoon of chili pepper
• Taste and adjust with salt.
• Half a teaspoon of sugar
• Two tablespoons of little, chopped spring onions
• Sesame seeds (for decorating, should you so wish)

Instructions

1. Coat and fry the paneer

• Combine in a bowl corn flour, all-purpose flour, salt, and black pepper powder.
• For a smooth batter, gradually add water.
• After dipping the paneer cubes in the batter, cover all of them.
• Heat the Double Hiran Mustard Oil pan-wise. Add the paneer cubes then, and fry them in it until they turn yellow and crispy. Put away.

2. Prepare the Sauce

• Heat a pan with two tablespoons of Double Hiran Mustard Oil.
• Cut up ginger, green chile, and garlic as well as herbs. Prepare for one minute.
• Put the cube of onion and pepper in the pan. Stir-fry on high heat for two to three minutes.
• Put in soy sauce, tomato ketchup, vinegar, and red chili sauce. Mix thoroughly.
• Add red chili powder, salt, pepper, and vinegar. Turn it around well; cook for one minute.

3. Toss the Paneer in the Sauce

• To have the cooked paneer cubes evenly covered in sauce, toss them.
• For an appetizer, keep it dry; for a more gravy-like consistency, add a little water.

4. Garnish and Serve

• As a garnish, you might add chopped spring onions and sesame seeds if you so wish.
• Present hot alongside noodles, fried rice, or as an appetizer on its own.

Health Benefits

• Including Double Hiran Mustard Oil in your chili paneer dish improves it by
• Found in mustard oil, omega-3 and omega-6 fatty acids help your heart.
• Strong fragrance aids in digestion.
• Natural killer of harmful bacteria helps to keep food fresh.

Conclusion

Dinner, celebrations, or evening munchies are just a few of the uses for this versatile dish, chili paneer. Cooked in Double Hiran Mustard Oil, it tastes even better since it has a rich, strong taste that distinguishes it from other preparations. Try this easy and delicious chili paneer recipe with mustard oil if you wish for the correct balance of crunch, tang, and spice.