When I saw chilli paneer on Rak's blog...it was so tempting and I had to make it for our Indo-chinese style dinner...No way I could miss out!!
So bookmarked it and made it...it was sooo good I think I ate most of it.
I liked the way the Rak's blog recipe was made in a small quantity, more like a trial version and if we like it further we can always it much more quantity later on.
I am not going to again post the full recipe as I have not made any changes to it except for using Maggi Hot and Sweet Tomato sauce for the regular tomato sauce which was asked for in the recipe and didn't use coriander leaves, but instead used spring onions.
You can hop over to Rak's blog for a step by step procedure on how to make the Chilli Paneer in such a easy way. Here you can drool on the pictures....
Changes I made:
Tomato sauce : Maggi Hot and Sweet tomato sauce
Instead of coriander leaves used chopped spring onions
NO Ajinomoto used
garlic : 3 cloves, chopped
Verdict: It was very easy to make and came out perfect. I made it in two steps....I prepped the paneer way before I actually made the dish. This way I could get other stuff out of the way and making this dish is quite simple.
It was spicy and dry dish which made it a combination along with the rest of the dishes I made for that day!