paneer chilli for dummies

This paneer chilli recipe is actually not for dummies. It is for people like me who miss paneer because there is none in their village. And then they go out and make their own paneer. I only called it dummies because that's what they say when they give instructions from scratch. Anyways, here goes:

First of all, boil some milk. And if you are farther sighted than me, you will boil more milk than the quantity shown, which yielded a very tiny quantity of paneer. Once the milk comes to a boil, pour a misture of water and vinegar into the milk. Vinegar can be replaced by anything acidic, like lemon juice.

The milk will start curdling. Boil for a few minutes, until all of the milk is curdled and separated into crumbly pieces and greenish water. If the milk is still milky after a few minutes, pour more vinegar and water. Boil for a couple minute, this will help the crumbly pieces to congeal.

Ideally, at this stage the paneer should be tied up in mulmul ko kapada and left to drip overnight for best texture. But I have neither the expertise, nor the equipment, for that complicated procedure. So I will settle for straining the crumbly pieces, with a jhaanjhar, or spoon, and putting them in a separate bowl. Throw the water away. Gently squeeze any remaining water from the milk solids, Don't squeeze too hard, as that will result in very compressed paneer. Be sure put all crumbly pieces together in a mound. Refrigerate for a few hours. 

When you are ready to cook, take the mound of paneer out and cut it as you would cut normal, store bought paneer. But be careful, because this paneer has rough edges and is liable to be slightly more crumbly than the industrial version. If you are using industrial paneer, follow rest of recipe for paneer chilli. 

Heat some oil in a pan and fry on medium heat for a few minutes (remember medium, else the paneer will burn on the outside)

When the paneer is golden brown, take it out and put in a separate box. This is the right time to remind you to use lots more milk than I did and avoid ending up with a minuscule quantity.

In the same oil, fry some chilli (that's what makes the paneer chilli), onions and capsicums. When they are nearly done, add tomatoes. Also, a tiny pinch of salt to taste.

Add a mixture of water and ketchup (Maggi hot n sweet is THE best, but if not, any will do). The mixture should be thick but not sticky like chasni. Add paneer: the sooner you add paneer, the more time it will have to absorb the flavor and expand. Bring it to a boil and then let simmer until the sauce condenses to a thick gravy. 

Voila! Yummy paneer chilli is ready. My version looks like charana ko tarkari lai barana ko masala, but if you add the right amount of paneer, this dish can surely be paneer chilli instead of chilly with paneer topping :) This amazing snack can be served hot or cold!

Ingredients

Paneer

Milk

Vinegar / lemon juice

Water

Sauce

Oil

Green Chilli

Onion

Green pepper

Tomato

Tomato Ketchup

Soy Sauce (Optional)