- Combine all the sauce ingredients and set aside for the flavours to develop and mingle.
- Warm the oil in a non-stick fying pan saute the paneer lightly on a medium heat. Do not let the paneer become crisp as you just need the cubes to be lightly browned but soft and porous enough to absorb the sauce.
- Remove the paneer and place on a paper towel or colander to drain the excess oil. Sprinkle salt on the paneer cubes and toss gently. Keep aside.
- In the same frying pan, sauté the onions and the peppers on medium heat until they are softened a little but still retain their crunch.
- Add in the sauce and the paneer cubes. Stir gently and let it cook on a low heat until the sauce has thickened a little and coats the paneer.
- Enjoy chilli paneer on its own as a snack with your drink or wrapped in a Chinese pancake or lettuce leaf for a light bite.
Tuesday, 7 May 2013
This family favourite is a contribution by my niece DM and has been well enjoyed at many family and friends gatherings. Regret DM didn't get a chance to take a picture of the finished dish before it was scoffed up!
250 gm paneer, cut into 2 cm cubes
2 medium sized red peppers, sliced into 1-2 cm lengths
1 large onion, finely sliced
¼ tsp salt
1-2 tbsp vegetable oil
For the sauce
1 cup ketchup
4-6 tbsp soy sauce, adjust to taste
1 tbsp ginger paste
1 tsp garlic paste
2-3 green chillies, sliced into fine rings, adjust quantity to taste
1 tsp sugar
4-5 tbsp lemon juice
Soy/tofu can be substituted for paneer.