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Thursday, March 16, 2017

Chinese Veg Green Chili

Vegetable Green Curry
Chinese Veg Green Chilli

There are plenty of recipes on the blog which had been recreated or inspired by the dish which I had tasted in a restaurant. This is one such dish which I had with my niece in Bangalore. Those who are familiar with the restaurant called 'Shiv Sagar' on Commercial Street will relate very much with the 'Veg Green Chili' served there and also their signature dish. You will not find the dish in any other restaurant. A Chinese dish with spinach as the base makes it a unique dish with Chinese flavours infused with garlic and green chilli. The good news is that the kids who hate the sight of spinach will now start loving it.

Watch the video here:

Veg Green Chili

A Chinese-style preparation of deep-fried vegetables cooked in a spinach gravy flavoured with lots of garlic and green chillies.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: Less than 1 hour


  • 100-grams Paneer
  • 5 button Mushrooms
  • 5-8 Baby Corns (boiled)
  • 40-50 spinach leaves (medium size)
  • 2 tablespoon chopped garlic
  • Mild green chillies
  • 1/2 cup chopped spring onion
  • 1 tsp black pepper powder

Ingredients for batter

  • 4 tablespoon plain flour
  • 3 tablespoon corn flour
  • 1 teaspoon ginger & garlic paste
  • 1/2 teaspoon salt
  • 1/2 cup water (or little more)

Ingredients for gravy

  • 1 tablespoon chopped garlic
  • 4 green chilies
  • 1/4 cup chopped white spring onion
  • 1 teaspoon black pepper powder
  • 1 tablespoon light soy sauce
  • 1 teaspoon white sugar
  • 1 tablespoon cornflour
  • 3 tablespoon water
  • 1/4 cup chopped green spring onion
  • 1 tablespoon butter
  • 4 tablespoon vegetable oil
  • 3 cup vegetable oil for deep frying

Cooking Directions

  1. Heat some water in a saucepan, and add washed spinach leaves. Cook for 2 minutes and then remove the leaves from boiling water and place them in a bowl of cold water. Discard the water and place the spinach leaves, 1 garlic and 1 green chili in a grinding jar. By just using the 'pulse' button 2 or 3 times make a rough puree (not fine).
  2. Heat a wok with enough of vegetable oil for deep frying.
  3. In a bowl add all the batter ingredients and make a smooth paste. Dip the vegetables (paneer, mushroom & babycorn) into this batter and deep fry for 10 minutes on medium heat. Remove and keep warm.
  4. Heat 4 tablespoon of oil in a sauce pan. Add chopped garlic and saute on high heat till it slightly changes color.
  5. Then add 3 chopped green chilies, white spring onion and spinach puree. Fry for 1 minute and then add 1 teaspoon black pepper powder, 1 tablespoon soy sauce, 1 teaspoon sugar and salt. Stir well and cook for 1 minute.
  6. Make a paste of 1 tablespoon cornflour with 3 tablespoon water and add it to the spinach gravy. Stir well and finally add fried vegetables, green spring onion and butter.
  7. Toss well till all the vegetables are well coasted, but do not cook too much.
  8. Serve hot with fried rice or with hot naan.

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