Chilli Paneer
Crispy paneer cubes tossed in a spicy, tangy Indo-Chinese sauce with vibrant bell peppers and onions.
Equipment
Ingredients
Main
paneer (cubed)
250 g
bell pepper (cubed)
2 piece
onion (cubed)
1 piece
green chili (sliced)
3 piece
garlic (minced)
4 clove
ginger (minced)
1 piece
corn starch
2 tbsp
soy sauce
2 tbsp
tomato sauce
2 tbsp
vinegar
1 tbsp
sugar
1 tsp
salt
0.5 tsp
black pepper
0.25 tsp
sunflower oil
3 tbsp
Instructions
Prepare the paneer
Cut the paneer into cubes and toss it with corn starch to create a light coating.
Fry the paneer
Fry the coated paneer cubes until they are golden and crispy on all sides.
Prepare the sauce base
Sauté the garlic, ginger, and green chilies until aromatic.
Cook the vegetables
Add the onion and bell peppers and stir-fry for a couple of minutes until slightly softened.
Make the sauce
Add soy sauce, tomato sauce, vinegar, sugar, salt, and pepper; stir well to combine.
Combine and finish
Return the fried paneer to the pan and toss everything together until the paneer is well coated and heated through.
Serve
Serve the chilli paneer hot, garnished with spring onions if desired.
Original recipe
Storage
Best enjoyed fresh; reheating may soften the crispy texture.
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