Tuesday, 7 May 2013

Chilli Paneer

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

  1. Combine all the sauce ingredients and set aside for the flavours to develop and mingle.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Soy/tofu can be substituted for paneer.

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