Chilli Garlic Paneer

This Chilli Garlic Paneer is a quick and easy starter which you can prepare within 30 minutes. Chilli garlic paneer is prepared by grinding Kashmiri chillies, garlic pods along with vinegar. 

There are two types of chilli paneer that are popular in India – the dry version which is served as an appetizer and the gravy version which is eaten as a main course with rice or noodles.

I am sharing the dry version today. It has a dry texture and you can serve it as an appetizer. This is such an easy recipe to follow and the fact that it goes so well with simple rice and dal or even as a party appitizer. 

INGREDIENTS 

2 cup/500 gm paneer
10 large garlic cloves
2 tbsp vinegar
10 dry red chillies (8 seeds removed + 2 with seed)
½ tbsp sugar
salt as needed
2 tbsp oil
coriander leaves for garnish

METHOD 

Soak the chillies in warm water for 30 mins.

Blend together garlic, chilies (seeds removed), sugar, salt and vinegar with 2 to 3 tbsp water.

Add the ground masala to the paneer and let it marinate for 1 hour or overnight.

Add a tsp of oil to a pan and add the marinated Paneer to it and saute till the edges of Paneer is slightly browned and the raw smell of the masala is gone.

Garnish with coriander leaves.
Serve hot.

*Variations*

I used my airfryer for making this, added the Paneer to the airfryer basket without preheating and cooked for 12 - 15 mins at 180.

*Note*

*Can use normal red chillies too, but the kashmiri chillies give nice color to the dish.

*If you want a spicy version of this dish, don't remove the seeds from the chilli.