I make Gobi Manchurian quite often but paneer usually gets made into Palak Paneer or Paneer Butter Masala and hardly ever an Indo-Chinese recipe, that too an appetizer. But it happened on the last day in our previous apartment. I was clearing out the fridge and realised I have a few cubes of paneer left which had to be made into something real soon or they’d die. No self-respecting Indian can kill paneer, trust me! So the paneer pieces turned into a lovely plate of dry chilli paneer recipe that gave some well-needed energy to TH and me to resume last-minute packing in full vigour. How to make dry Chilli Paneer Recipe:
