Recipe for Paneer Chilly with Jeera Rice

Paneer Chilly with Jeera Rice is a delightful combination that brings together the spicy and tangy flavors of Indo-Chinese cuisine with the comforting, aromatic taste of Indian jeera rice. This dish is perfect for lunch, dinner, or even a special occasion. Here’s how you can prepare this lip-smacking meal at home.

Ingredients for Paneer Chilly
For Marination
●    Paneer (Cottage Cheese): 250 grams, cut into cubes
●    Cornflour: 3 tablespoons
●    All-purpose flour (Maida): 2 tablespoons
●    Ginger-Garlic Paste: 1 teaspoon
●    Soy Sauce: 1 tablespoon
●    Red Chili Powder: 1 teaspoon
●    Salt: To taste
●    Water: As needed
For Sauce
●    Oil: 2 tablespoons
●    Garlic: 6-7 cloves, finely chopped
●    Ginger: 1-inch piece, finely chopped
●    Green Chilies: 2-3, sliced
●    Onion: 1 large, cubed
●    Capsicum (Green Bell Pepper): 1 medium, cubed
●    Soy Sauce: 1 tablespoon
●    Red Chili Sauce: 1 tablespoon
●    Tomato Ketchup: 2 tablespoons
●    Vinegar: 1 teaspoon
●    Cornflour Slurry: 1 tablespoon cornflour mixed with 2 tablespoons water
●    Spring Onions: For garnish
●    Salt and Pepper: To taste

Ingredients for Jeera Rice
●    Basmati Rice: 1 cup
●    Cumin Seeds (Jeera): 1 teaspoon
●    Ghee: 1 tablespoon
●    Water: 2 cups
●    Salt: To taste

Method
Step 1: Prepare the Paneer Chilly
1. Marinate the Paneer
1.    In a bowl, mix cornflour, maida, ginger-garlic paste, soy sauce, red chili powder, and salt.
2.    Add water gradually to make a smooth batter.
3.    Coat the paneer cubes in the batter and set aside for 10-15 minutes.
2. Fry the Paneer
1.    Heat oil in a deep pan or wok.
2.    Shallow or deep-fry the marinated paneer cubes until golden brown. Remove and set aside on a paper towel to drain excess oil.
3. Make the Sauce
1.    Heat 2 tablespoons of oil in a wok or pan.
2.    Add chopped garlic, ginger, and green chilies. Sauté until fragrant.
3.    Add cubed onions and capsicum. Stir-fry on high flame for 2-3 minutes to retain their crunch.
4.    Lower the heat and add soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.
5.    Pour in the cornflour slurry and stir until the sauce thickens slightly.
6.    Season with salt and pepper as needed.
7.    Add the fried paneer cubes and toss to coat them evenly with the sauce.
4. Garnish
Sprinkle chopped spring onions on top before serving.

Step 2: Prepare the Jeera Rice
1. Cook the Rice
1.    Wash the basmati rice thoroughly and soak it for 20-30 minutes.
2.    In a deep pan, boil 2 cups of water. Add the soaked rice and a pinch of salt.
3.    Cook the rice until it is 90% done. Drain any excess water and set it aside.
2. Temper with Jeera
1.    Heat ghee in a pan.
2.    Add cumin seeds and let them splutter.
3.    Add the cooked rice and gently mix to coat the grains with the aromatic ghee and cumin seeds.

Serving Suggestions
●    Place a generous serving of hot Jeera Rice on a plate.
●    Ladle the spicy and tangy Paneer Chilly on the side or over the rice.
●    Garnish with freshly chopped spring onions for an added burst of color and flavor.

Tips for Perfect Paneer Chilly and Jeera Rice
1.    Crispy Paneer: Ensure the batter is thick enough to coat the paneer well. Fry on medium heat for even cooking.
2.    Balanced Flavors: Adjust the soy sauce, chili sauce, and ketchup to suit your taste preference.
3.    Fluffy Jeera Rice: Avoid overcooking the rice; it should remain fluffy and separate.

This Paneer Chilly with Jeera Rice recipe is a crowd-pleaser and easy to make at home. Whether you're entertaining guests or craving something indulgent, this meal is sure to satisfy your taste buds. Enjoy this flavorful and comforting dish with your loved ones!

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