Chili Paneer
2 cups cubed paneer (Indian cheese curd)
1/4 cup cornstarch
1/4 cup vegetable oil
4 garlic, minced1 (1 inch) piece fresh ginger,
1 onion, chopped4 green chile peppers,
2 tablespoons soy sauce
2 tablespoons chile sauce
2 tablespoons tomato sauce
2 Table spoons szechuan sauce
1 teaspoon vinegar
1/2 teaspoon salt, or to taste
2 tablespoons water, or as needed (optional)
2 or to taste green chilis , chopped (optional)
1 Bunch Spring Onions 1 Bunch
Directions:
Place paneer in a bowl and add enough cornstarch to coat; mix well.
Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
Mix soy sauce, chile sauce, tomato sauce, vinegar, salt, szechuan sauce and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.
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Footnotes
Cook’s Note:
Use tofu instead of paneer (cottage cheese) and go vegan!
You can make a thick batter of cornstarch using water and then coat paneer pieces with it, if desired.
Partner Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier