Paneer Chilli

Paneer Chilli balances crisp edges, a soft center, and punchy restaurant-style sauce for a satisfying vegetarian plate.

Ingredients

• 400 g Paneer, in thick fingers
• 4 tbsp, plus 1 tbsp for the slurry Cornflour
• 2 tbsp All-purpose flour
• 5 Green chili, slit
• 4 Whole dried red chili
• 2 tbsp Red chili sauce
• 2 tbsp Garlic, minced
• 1 tbsp Ginger, minced
• 1 large Onion, cut in squares
• 1 large Capsicum, cut in squares
• 1/2 cup Spring onion, chopped
• 2 tbsp Soy sauce
• 1 tbsp Vinegar
• 1 tbsp Tomato ketchup
• 1 tsp Sugar
• 1 tsp Black pepper
• 500 ml Vegetable oil, for frying
• to taste Salt

Steps

1. Serves 3 in the dry restaurant style, and it is a hot dish: five green chilies, four dried and two tablespoons of chili sauce.
2. Pat the paneer completely dry and toss it in the cornflour and flour with salt and pepper.
3. Fry it in hot oil for about 2 minutes, only until the edges crisp and turn pale gold; any longer and paneer goes rubbery, and the short fry is what keeps the centres soft without softening the crust.
4. Heat 2 tablespoons of oil in a wok until it smokes, then add the garlic, ginger, dried chilies and green chilies for 30 seconds.
5. Toss in the onion and capsicum on the highest heat for 2 minutes so they stay crunchy at the centre.
6. Add the soy sauce, chili sauce, ketchup, vinegar and sugar with a splash of water.
7. Stir in the cornflour slurry and cook until the sauce turns glossy and just thick enough to cling.
8. Fold the paneer through for under a minute, scatter spring onion, and serve at once.

Nutrition

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