Black Bean Paneer Chilli
Was wanting to try out this dish from a long time. I had formulated this recipe which became a super duper Hit In My Home. I am very happy to share this recipe with you All.
Can make it just like that. Goes well with plain rice, veg fried rice and noodles.
Chopped paneer – 1 cup ( soak chopped paneer in boiling hot water. Cover and leave it aside till the time of use. Drain the paneer and use. )
Boiled black beans – 1 cup ( Black beans is available in all big super markets )
Chopped spinach – 1 handful
Diced onions – 1 cup
Chopped garlic – 6 flakes
Diced green capsicum – 1 cup
Chopped green chillies – 2
Salt to taste
Sugar – 1 teaspoon
To make cornflour slurry ( slurry is a thick mix mixed with water )
Water – 2 cups
Soya sauce – 1 teaspoon
Cornflour – 1 tablespoon
Coarsely crushed black pepper powder – 1 teaspoon
Tomato paste – 2 tablespoons
Kashmiri chilli powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Mix all the above mentioned cornflour slurry ingredients to a smooth mixture
Oil – 2 tablespoons
Seasme oil – 1 tablespoon
Torn dry red chillies – 2 ( I have used Kashmiri dry red chilli )
Finely chopped green coriander leaves – little
Ginger juliennes – little
Black Bean Paneer Chilli served with Plain Steamed Rice
Heat a big pan. Season. First fry the chopped garlic flakes on high flame till light golden. Next, add the diced onions. Sauté on high flame till transparent. Add the chopped spinach and the diced green capsicum. Sauté on high flame for 3 minutes. Add the salt to taste. Add the sugar. Add the chopped green chillies. Add the cornflour slurry mix. Cook on medium flame till thick. Add the boiled black beans and the paneer. Cook on high flame for 2 minutes. Switch off the stove. Garnish and serve hot.
1) Do not worry, if black beans is not available, you can use rajma instead.
2) Chinese cooking is usually done on high flame. The cooking will be very fast and the veggies will be little crunchy, which further enhances the taste of the dish.