Chili Paneer

What makes this dish special

Chili paneer is a Chinese dish that has been adapted by the Indian palate. It is a very loved and popular dish. It is a quick and easy dish to make, taking only 10 minutes including frying the paneer. It can be served as a starter, appetizer, or as a side dish with fried rice or hakka noodles. It is a dry style of chili paneer, so it is a thick mixture. The vegetables are crunchy, and the paneer is cooked.

Recipe

Ingredients: * Paneer: 200g (cut into cubes) * Cornflour: 2 Tbsp (dry) + 1 Tbsp (mixed with 3 Tbsp of water) * Onion: 1 medium (cut into squares petals) * Capsicum: 1 small (cut into squares) * Green chillies: 4-5 (slit) * Garlic: 1 tsp (chopped) * Ginger: 1 tsp (grated) * Red chilli powder: 1 tsp * Salt: to taste * Soy sauce: 1 Tbsp (dark) * Red chili sauce: 1 Tbsp * Tomato ketchup: 2 Tbsp * Vinegar: 1 Tbsp * Spring onion greens: 1 Tbsp (finely chopped) * Oil: for frying + 2 Tbsp

Instructions:

1. Toss the Paneer cubes with 2 Tbsp of Cornflour, salt to taste and half tsp of red chilli powder. Sprinkle a few drops of water if required, to coat the Paneer well.
2. Fry in hot oil for a minute or two till it turns golden. Drain and keep aside.
3. In a wok or pan, add oil. Once hot, add the ginger, garlic and green chillies. Now add the onion and sauté for 30 to 45 seconds. Add all the sauces and the Cornflour-water mix. Stir well. Add the salt to taste and red chilli powder.
4. Add the capsicum and paneer. Sprinkle a tsp of spring onion greens. Toss for a minute.
5. Serve hot garnished with some more greens.

Cooking Tip: * Soy sauce quantity depends on whether you are using light or dark soy sauce. If using light soy sauce, use a little more. If using dark soy sauce, use a little less. * The oil should be heated well before adding the paneer.

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