3. After 10 mins shallow fry the paneer and keep it aside. Don’t throw the marinade, we will need this for the gravy. 4. In a pan heat some oil, add chopped ginger garlic and sautee for a while. 5.

This recipe yields one of the best chilli paneer dry that pairs well with a veg fried rice, schezwan fried rice, hakka noodles for the main course or can be served as a starter. Ingredients in Chilli ...

Add the Schezwan sauce, soy sauce, tomato ketchup, vinegar, and sugar (if using). Stir well to combine and let the sauce simmer for a couple of minutes. Taste the sauce and adjust the seasoning ...