Chilli Paneer

Preparation and Cooking Time: 45 min. Serves: 2-3

Ingredients:

500 grams Paneer cut into cubes

1 Big Onion Coarsely Chopped (preferably Indian Onions)

½ Red and Green Bell Pepper Coarsely Chopped

4 Spring Onions Very Finely Chopped

2 Green Chillis Thinly Sliced

6 Kashmiri Red Chillies

4 Red Chillies

2½ tbsp Extra Virgin Olive Oil

1½ inch Ginger finely Chopped

3 tbsp Tomato Ketchup Sauce

2 tbsp Extra Hot Chilli Sauce

4 tbsp Light Soy Sauce (Low Sodium)

1 tsp Sesame Oil

1 tbsp Cornstarch

Method:

1. Soak the Kashmiri and red chillies in warm water for 2 hours, then make a fine paste with the ginger. (Keep the chilli water)

2. Mix the tomato ketchup, extra hot chilli sauce, light soy sauce, sesame oil, chilli ginger paste, and cornstarch with 6 tbsp of the chilli water and set aside.

3. Heat the oil for shallow frying in a pan over medium heat. Add the paneer cubes and sprinkle with salt; fry until light brown. Drain on a kitchen paper towel.

4. Heat the wok on high heat; once hot, add the olive oil and stir-fry the onions first and then the bell peppers until the edges start to blister by sprinkling some salt until the edges turn brown.

5. Add the paneer, mix well, and sauté for 2 minutes, then add the sauce and spring onions, mix well, and sauté for 2 minutes.

• Garnish with spring greens and serve hot as an appetizer!

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Chilli Paneer | The Rasoi Recipes