Garlic Kozhambu

Chilie Paneer

Pointer 1: Chilie Paneer is usually made with cheese from milk. However, it can also be made from tofu. The recipe I use is exactly the same..


  • 2 cups paneer or tofu cut into cubes
  • 4 fresh garlic, diced
  • 2" ginger piece, diced
  • 2 medium-sized red onions, (cubed) large pieces
  • 1 green pepper, (cubed) large pieces
  • 1 Tbsp, red chilie sauce
  • 1 tsp. fresh black pepper, coarsely ground
  • 1 cup all pupose flour
  • 2 Tbsp, corn starch
  • 1/2 Tbsp. vinegar
  • 1 Tbsp, soy sauce (organic optional)
  • 2 green chilies
  • 1 bunch (7) green onions, finely chopped
  • Water for batter
  • Olive oil or your preferred oil for sauté
  • Salt as needed


Make a thin paste of maida with water. Lightly coat the paneer/tofu and sauté them in oil. Use pan to keep the oil to a minimum. Do not fry. Let it turn light brown. Transfer to a plate.

Add 1-2 tsps. oil to the pan. Add the garlic, green chilies, and onions. Sauté lightly, add green pepper. Continue to sauté until the peppers are half-cooked. Add the chilie sauce, soy sauce and the vinegar. Mix in lightly. Do not stir.

Mix corn starch in water, pour over the cooked ingredients. Add salt if needed. Add the sautéd paneer/tofu. Add the crushed black pepper. Top with green onions.

If the dish is not spicy enough, add more chilie sauce. For more gravy, add more corn starch mixture.

Serve as appetizer.

^ Please contact me for any of these ingredients or utensils.

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