I dont cook on a daily basis as such but when I cook, I take my time in kitchen. But I think I belong to a minority group, most people I've come across say they want to get out of kitchen at the earliest. I think the fastest cook I've ever seen is my Amma. I dont know how she does it, but she finishes her cooking for the whole day in an hour at the most. The kitchen may look like a war scene, but the cooking will be done. So, you can imagine her restlessness when she sees my cooking ;)
This is one of the quickest, easiest and simplest recipes I've made so far. I'm not exaggerating at all. This is a keeper recipe if you are looking for something interesting that can be made under 10 mins, including the prep work. I got this recipe from Divya, my sis in law. I had it when we went to their place in Mumbai in January. What attracted me the most was the time taken to cook this, she said it's a 5 min recipe (cooking time). Not to forget it tastes good too.
Anyways, I always get request for recipes that can be made as a side dish for chapathi. This recipe is a perfect side dish for chapathi or if you want to have a fun weekday dinner, you can have it with some Curry Noodles or Hakka Veg noodles.
Here is the recipe…
Heat oil in a wide pan and add cubed onion, tomato, capsicum and chilli (slit lengthwise). Cook till it becomes soft, no need to change colour…
Add all the sauces, salt and pepper powder. Mix well…
Add cornflour and mix well. Bring it to boil and reduce flame to the lowest. Add paneer pieces…
Gently mix the paneer pieces. Make sure the paneer pieces are coated well with the sauce. Cook for 1-2 mins. Add chopped coriander leaves…
- 250 gms Paneer
- 2 medium Onion (cubed)
- 1 small Tomato (cubed (remove seeds))
- 1 small Capsicum (cubed)
- 2 Green chilli (slit lengthwise (refer notes))
- 1.5 - 2 tbsp Tomato Ketchup
- 2 tsp Chilli sauce
- 1/4 - 1/2 tsp Soya sauce
- 1/4 - 1/2 tsp Pepper powder
- 1/2 tbsp Cornflour (mix with 1/2 cup hot water)
- 1 tbsp Chopped coriander leaves (optional)
- Oil ( I used Sunflower oil)
- Heat oil in a wide pan and add cubed onion, tomato, capsicum and chilli (slit lengthwise). Cook till it becomes soft, no need to change colour. Cook for 1-2 mins.
- Add all the sauces, salt and pepper powder. Mix well.
- Add cornflour and mix well. Bring it to boil and reduce flame to the lowest.
- Add paneer pieces. Gently mix well. Make sure the paneer pieces are coated well with the sauce.
- Add chopped coriander leaves. Serve with Rice,Chicken Noodles, Veg Noodles, Pulao or Roti.
There is no ginger garlic in this recipe, dont worry, it's not that I've forgotten to write it ;)
1 thought on “Five Minute Chilli Paneer”
For the chilli paneer recipe by using tomato or tomato ketchup it makes the dish sweet. Instead try using shezwan paste and the main ingredient for flavour chopped garlic and to garnish spring onion. just my suggestion