Indo Chinese CHILLI PANEER

Name: Indo Chinese CHILLI PANEER
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams paneer cut into cubes; 3 tbsp cornstarch; 3 tbsp all-purpose flour; 1/2 tsp salt; as needed Water; As required Oil I prefer canola oil; 2 tbsp soy sauce; 1 tbsp lemon juice; 3 tbsp Green chillies sauce; 2 tbsp tomato sauce; 1/2 tsp sugar; For cornstarch slurry :; 3 tbsp water; 1 tbsp Cornstarch; 3 tbsp sesame oil for stir fry; 1 tbsp chopped ginger; 1 tbsp chopped garlic; 1 Green chillie sliced; 1 medium sized onion, cut into square; 1 Green pepper, cut into square; 3-4 tbsp water; Handful Green onion for garnishing

Indu Tyagi @tyagifoods07

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Indu Tyagi @tyagifoods07

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Ingredients

50 minutes

4 servings

250 gramspaneer cut into cubes
3 tbspcornstarch
3 tbspall-purpose flour
1/2 tspsalt
as neededWater
As required Oil I prefer canola oil
2 tbspsoy sauce
1 tbsplemon juice
3 tbspGreen chillies sauce
2 tbsptomato sauce
1/2 tspsugar
For cornstarch slurry :
3 tbsp water
1 tbsp Cornstarch
3 tbspsesame oil for stir fry
1 tbspchopped ginger
1 tbspchopped garlic
1Green chillie sliced
1medium sized onion, cut into square
1Green pepper, cut into square
3-4 tbspwater
Handful Green onion for garnishing

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Steps

50 minutes

1

Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper.
2

Add water to make a free flowing batter, it should neither be thick nor thin. I added little less than 1/2 cup water here. Meanwhile heat oil in a wok/kadai on medium heat to deep fry the paneer.
3

Dip each paneer cube into the batter.
4

And then add them into the hot oil.
5

Fry until the paneer pieces get golden brown and crispy from both sides. Drain the fried paneer on paper towel.
6

Meanwhile, in a measuring jar or bowl, add soy sauce (I use regular and dark soy sauce, 1 tablespoon each), rice vinegar, green chili sauce, tomato ketchup and sugar. Mix until all is well combined and set aside.
7

Also mix 1 tablespoon cornstarch with 3 tablespoons water until cornstarch dissolves completely and set aside.
8

Heat sesame oil in wok on medium-high heat. Once oil is hot, add the ginger, garlic and green chili. Saute for 1 minute. Then add the quartered onion and peppers. Cook for 2 minutes. Veggies should remain crunchy and you should cook on high heat.
9

Add in the prepared sauce and mix and lower heat to medium.
10

Then add in the prepared cornstarch slurry. Mix well, sauce will begin to thicken. Add additional 3 to 4 tablespoons water.
11

Stir in the fried paneer cubes. Toss to combine the paneer with the sauce.
12

Turn off heat and garnish with green onions
13

Serve chilli paneer with fried rice.