Chili Paneer Maggi
Equipment
Ingredients
Paneer Coating
paneer
200 g
corn flour
4 tbsp
all-purpose flour
2 tbsp
water
120 ml
salt
1 tsp
black pepper
0.5 tsp
Sauce Mix
sunflower oil
2 tbsp
garlic (chopped)
1 tbsp
ginger (chopped)
1 tbsp
onion (chopped)
2 tbsp
spring onion (chopped)
2 tbsp
green chili
4 pcs
capsicum
10 pcs
light soy sauce
0.5 tbsp
dark soy sauce
0.5 tbsp
red chili sauce
1 tbsp
ketchup
2 tbsp
green chili sauce
0.5 tbsp
vinegar
1 tsp
sugar
1 tsp
corn flour
4 tbsp
white pepper
1.5 tsp
aromat powder
1 tsp
salt
0.5 tsp
spring onion greens
2 tbsp
maggi noodles (boiled)
2 pcs
Instructions
Prepare the batter
Mix corn flour, flour, salt and pepper with water to make a semi-thick batter.
Coat the paneer
Dip paneer cubes into the batter to coat evenly.
Fry the paneer
Heat oil in a pan and fry the coated paneer until golden.
Prepare the aromatics
Chop garlic, ginger, onion, spring onion whites and green chili.
Stir-fry vegetables
Heat oil and stir-fry onion petals, capsicum and aromatics until fragrant.
Add sauces and spices
Add light soy, dark soy, chili sauce, ketchup, green chili sauce, vinegar, sugar, white pepper, aromat powder and salt. Mix well.
Thicken the sauce
Add cornflour slurry and cook until the sauce thickens.
Combine paneer and noodles
Add fried paneer and boiled Maggi noodles. Toss gently to coat evenly.
Garnish and serve
Garnish with spring onion greens and serve hot.
Original recipe
Storage
Best consumed fresh. Reheating may dry the noodles.
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