Chilli paneer

Best example of an Indo-Chinese dish!

Paneer - 200gms

Chilli sauce - 1 tbsp

Soya sauce - 1 tbsp

Cornflour - 1 tbsp

Ginger - 2 inch

Garlic - 4 pods

Peppercorn - 4 to 6 no:s or 1tsp powder

Oil for deep frying

Onion - 1 medium

Capsicum - 1 medium

Green chilli - 4 to 6

Garlic - 3 pods

Soya sauce - 1 tbsp

Tomato sauce - 1 tbsp

Salt 

Oil - 1 tbsp

Celery / spring onion - for decoration

Cut the paneer into desired shape. Pound the ginger, garlic and pepper.

Now mix together the soya sauce , chilli sauce and pounded ginger-garlic-pepper mix.

Add the corn flour to this and mix well. You may have to add some water (1/4 cup) but don't make the batter too thin.

Add the paneer to this and mix well. Marinate the paneer for minimum 10 - 15 minutes. You can cover and refridgerate for upto 6 hrs. But keep stirring carefully often.

Now deep fry the paneer and drain on a tissue / absorbent paper. You need the rest of the marinate for later. Do not throw it.

Tends to splutter, so be careful. It will be clumpy. We will seperate it later.

Cut the onion and capsicum into medium size squares. Try to seperate the onion layers. Mince the garlic and green chilli.

(I have taken ripe green chilli for colour and also cut it a little thick for easier recognition!)

Heat oil in a heavy saucepan and first sauté the garlic and green chillies.

After 30 seconds on high flame,add  the onion and fry  until translucent.

Now add the capsicum and wait for it's skin to start spluttering. As the flame is high, that takes around 1 minute. (Sorry, no pic)

Then add the soya sauce and tomato sauce mixed with 1 cup water.

And cook for 1 minute on high flame. Add 1/2 tsp salt. Mix well.

Add the deep fried paneer.

Boil for 1 minute. Dilute the (paneer) marinade with 1/2 cup water and ...

Add to the curry.

The curry will thicken almost immediately.

Once thick , turn off flame.

Decorate with spring onion / celery / leek and serve hot.

Enjoy with fried rice.