Paneer chili – Indochinese recipe, you can make it dry, semi dry or with gravy.
Ingredients:
250 g paneer, diced
1 cup mixed bell peppers, diced
½ cup onions, diced
1 tbsp ginger + garlic, slices
1 tbsp oil
1 tbsp red chili sauce
1 tbsp sweet and sour sauce
1 tbsp soy sauce
1-2 tbsp schezwan sauce
Cilantro and spring onions for garnishing
Steps:
– Boil 2 cups water, add paneer cubes and turn off the flame. Cover the pan and rest for 10 minutes. After 10 minutes, strain paneer and add cold water to prevent from sticking. This step will make paneer soft and taste like restaurant style.
– Grease a pan with oil, add paneer coated with corn starch and cook until golden brown on all sides. Keep aside.
– Take a wok, heat up oil. Add ginger and garlic and sauté. Add in onions and peppers and cook for 3-4 minutes, don’t overcook them.
– Add in sauces (red chili paste, schezwan sauce, sweet and sour sauce, and soy sauce). Mix well and cook for 5-7 minutes.
– Turn off flame and garnish with cilantro and spring onions.
– Serve with fried rice or vegetable Hakka noodles or as it is for appetizer.
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