Jain Paneer Chilli Recipe
Jain Paneer Chilli cuisine follows specific dietary principles that exclude onions, garlic, and root vegetables due to their belief in non-violence and minimal harm to living beings. Despite these restrictions, Jain cuisine creatively offers a wide range of delectable dishes.
Paneer Chilli, a beloved dish in Indian cuisine, has gained popularity for its flavorsome appeal even within these dietary boundaries. This Jain-friendly version of Paneer Chilli embraces the rich taste of paneer while adhering to the dietary guidelines
, making it a delightful treat for Jain practitioners and food enthusiasts alike.Of course, here are the ingredients you’ll need for the Jain Paneer Chilli recipe:
Jain Paneer Chilli Recipe
Equipment
- Cutting board and knife
- Mixing bowls
- Frying pan
- Spatula or slotted spoon
- Paper towels
- Serving plate or dish
Ingredients
- 250 g paneer cottage cheese, cut into bite-sized cubes
- Pinch of turmeric powder
- Salt to taste
- A squeeze of lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Water as needed
- Oil for shallow frying
- For the Sauce:
- 2 tablespoons oil
- 1 teaspoon finely chopped ginger
- 1-2 green chilies finely chopped
- 1 medium capsicum bell pepper, finely chopped
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- Salt to taste
- Sugar a pinch (optional)
- Preferred seasonings such as white pepper, black pepper
- For Garnish:
- Fresh coriander leaves cilantro, finely chopped
- Spring onions green parts only, finely chopped
Instructions
- In a bowl, combine the paneer cubes, cornstarch, flour, salt, and pepper powder. Toss to coat.
- Heat the oil in a pan over medium heat. Add the paneer cubes and fry until golden brown on all sides. Remove from the pan and set aside.
- Add the cabbage and green bell pepper to the pan and cook until softened, about 5 minutes.
- Add the ginger powder, tomato sauce, soy sauce, and water to the pan. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Add the fried paneer cubes and green chilies (if using) to the pan. Cook for 1-2 minutes more, or until heated through.
- Serve hot with rice or noodles.
How to make Jain Paneer Chilli Recipe
Ingredients:
For Marinating and Frying Paneer:
- 250g paneer (cottage cheese), cut into bite-sized cubes
- Pinch of turmeric powder
- Salt, to taste
- A squeeze of lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Water, as needed
- Oil, for shallow frying
For the Sauce:
- 2 tablespoons oil
- 1 teaspoon finely chopped ginger
- 1-2 green chilies, finely chopped
- 1 medium capsicum (bell pepper), finely chopped
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- Salt, to taste
- Sugar, a pinch (optional)
- Preferred seasonings (such as white pepper, black pepper)
- For Garnish:
- Fresh coriander leaves (cilantro), finely chopped
- Spring onions (green parts only), finely chopped
Step 1: Preparing the Paneer:
- Begin by cutting the paneer (cottage cheese) into bite-sized cubes.
- For added flavor, you can choose to marinate the paneer cubes. To do this, sprinkle a pinch of turmeric powder and salt over the paneer cubes. Squeeze a bit of fresh lemon juice over them as well. Allow the marinated paneer to sit aside for a few minutes, allowing the flavors to meld.
Step 2: Preparing the Batter:
- In a bowl, combine cornstarch and all-purpose flour.
- Add a pinch of salt to the mixture.
- Gradually add water while stirring to create a smooth batter. The batter should have a consistency that allows it to coat the paneer cubes evenly.
- Once the batter is ready, dip the marinated paneer cubes into the batter, ensuring they are well-coated on all sides. This batter coating will give the paneer a delightful crispy texture when fried.
Step 3: Frying the Paneer:
- Heat a pan with oil over medium heat for shallow frying.
- Once the oil is hot and shimmering, carefully place the coated paneer cubes into the pan. Be cautious to not overcrowd the pan; you might need to fry them in batches.
- Fry the paneer cubes until they turn a beautiful golden brown color and develop a crispy outer layer. This usually takes a few minutes per side.
- Once fried, use a slotted spoon to carefully remove the paneer cubes from the oil.
- Place the fried paneer cubes on a plate lined with paper towels. This will help absorb excess oil and keep the paneer crispy.
Step 4: Preparing the Sauce:
- Take a separate pan and heat a small amount of oil over medium heat.
- Add finely chopped ginger and green chilies to the heated oil. Sauté them for about a minute until they release their aromatic flavors.
- Introduce finely chopped capsicum (bell pepper) to the pan. Sauté the capsicum until it becomes slightly tender while maintaining its crispness. It’s important to adhere to Jain dietary guidelines, refraining from using root vegetables like onions. This capsicum will contribute a pleasant crunch to the dish.
Step 5: Creating the Chilli Paneer:
- Into the sautéed ingredients, add tomato ketchup and soy sauce. Mix these elements thoroughly to combine flavors.
- Season the mixture with salt, a pinch of sugar (if desired), and any other preferred seasonings that align with your taste preferences.
- Gently introduce the previously fried paneer cubes into the sauce. Take care as you toss and stir, ensuring each paneer cube is evenly coated with the flavorful sauce. This process marries the textures and tastes together, resulting in a delightful Jain Paneer Chilli.
Garnish:
To enhance the presentation and flavor of the Jain Paneer Chilli, generously sprinkle finely chopped coriander leaves (cilantro) and the green parts of spring onions over the dish. These fresh garnishes add a vibrant touch and a burst of freshness to the final creation.
Serving Suggestion:
Serve this delightful Jain Paneer Chilli hot, either as an appetizer to kickstart your meal or as a flavorful side dish to complement your main course. Its enticing blend of textures and tastes will surely leave a lasting impression on your taste buds.
Tips:
- Customize the dish’s spiciness to your preference by regulating the quantity of green chilies and red chili sauce you use. This allows you to tailor the heat level to suit your taste.
- Opt for a healthier alternative by choosing to pan-fry or bake the paneer cubes instead of deep-frying them. This reduces the oil content while retaining the dish’s delightful taste and texture.
- When frying the paneer, be mindful to maintain their softness on the inside. This ensures a satisfying contrast between the crispy exterior and the tender interior of the paneer cubes.
Conclusion:
In conclusion, the Jain Paneer Chilli recipe skillfully embraces the principles of Jain dietary restrictions while delivering a burst of captivating flavors. By omitting onions, garlic, and root vegetables, this dish remains true to Jain culinary guidelines.
The paneer cubes, marinated, coated, and crisped to perfection, are harmoniously combined with a savory sauce infused with the essence of ginger, green chilies, and capsicum. With a garnish of fresh coriander leaves and spring onions, this Jain Paneer Chilli not only satisfies the palate but also appeals to the eyes.
Through clever adjustments, you can tailor the spice quotient to your liking, and healthier preparation methods like pan-frying or baking the paneer offer a lighter option without compromising taste. The key lies in achieving that delicate balance between a crunchy exterior and a soft interior for the paneer cubes.
As a result, this dish stands as a testament to the culinary creativity that thrives within Jain cuisine, delivering a Jain-friendly Paneer Chilli that’s a harmonious blend of tradition, taste, and dietary consciousness.
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