Chili Paneer
My daughter loves all kind of vegetarian Indo Chinese dishes and though I am not a big fan of these, but I do love cooking it for her. So we make it a point to make these during her examination days, when she reaches home early and can have hot fresh lunch at home. I prefer to serve such dishes warm and hence do not prefer to pack them in her tiffin box. So, yesterday was Hakka noodles and Cauliflower Manchurian and today’s speciality is fried rice with lots of veggies and Chilli Paneer 🙂
Ingredients:
- Paneer 150 gm
- Salt to taste
- Sugar a pinch
- Onion 1 medium
- Capsicum 1 medium
- Green chilli 1
- Spring onion greens chopped 2 tbsp
- Soy sauce 2 tsp
- Cornflour 1 tsp
- Refined oil 1 tbsp
- Chopped ginger 1 tsp
- Chopped garlic 1/2 tsp
- Pepper powder 1/2 tsp
- Red chilli powder 1/2 tsp
- Tomato sauce 1 tbsp
Method:
- Cut paneer into 2×2 inches slices and soak it in water for 5 minutes.
- Marinate the paneer pieces with salt and pepper.
- Shallow fry them in a grill pan till it becomes slightly golden in colour.
- Remove and drain excess oil and soak it again in a bowl of water.
- Cut the onion and capsicum into 1 inch square pieces.
- Chop the green chilli, garlic, ginger and spring onion greens finely.
- Heat oil in an iron wok or kadhai and add the garlic and ginger. Saute well. Add the onion, capsicum and green chilli.
- Add chilli powder, pepper, soy sauce and tomato sauce.
- Now add the paneer pieces and toss gently.
- Mix the cornflour in a tablespoon of water and add this slurry to the above mixture.
- Add salt and sugar. Soy sauce has lots of salt in it, so add salt accordingly.
- Garnish with spring onion greens and serve hot with fried rice or Hakka noodles.
- Paneer can be replaced with tofu or baby corn or mixed vegetables.
