Jain Paneer Chilli Recipe
The Jain paneer Chilli is a Jain-friendly delight that upholds dietary guidelines by avoiding onions, garlic, and root vegetables. Paneer cubes, marinated and crisp, meld seamlessly with a zesty sauce featuring ginger, green chilies,and capsicum. Customizable spice levels and healthier cooking options make itversatile while maintaining a tender paneer interior adds a pleasing contrast.With a garnish of fresh herbs, this dish harmonizes tradition, flavor, anddietary consciousness in a single, mouthwatering creation.
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.