It might be cold on the Indo-Chinese political and defense front, but that should not stop anyone from enjoying a hot Indo-Chinese recipe. Hot Chili Paneer, a favorite Indo-Chinese fusion dish, can be served as an appetizer, snack or as a side to a main course. If serving as a side, serve with fried rice and an Asian curry of choice.
Indo-Chinese cuisine is usually made using chicken but, for all the vegetarians out there, paneer is an amazing substitute for chicken and it absolutely gives the perfect flavor as chicken.
Total Time: 30 minutes
Serving: 2-3 people
Ingredients:
For coating paneer:
200g paneer
2 tbsp all-purpose flour
2 tbsp corn flour
Salt to taste
1 tsp soy sauce
1 tbsp red chili sauce
1 tbsp tomato ketchup
1 tsp lemon juice
¼ cup water
Vegetable oil for deep frying
For sauteing:
2 tbsp sesame oil
1 inch ginger piece
4-5 garlic cloves
1 onion
1 capsicum
1 tsp soy sauce
1 tbsp corn flour (dissolved in 3-4 tbsp water)
1/2 tsp pepper powder
Salt to taste
3-4 green chili
Instructions:
- Chop the paneer into cubes
- Dice onion, capsicum to cube shape
- Slit green chillies lengthwise
- Chop finely ginger garlic
- In a bowl, make a thick paste of all-purpose flour, cornflour, salt with a little water Add paneer cubes, mix gently and marinate for 10 minutes.
- Heat oil in a deep frying pan
- Drop the marinated paneer cubes into the hot oil
- Once cooked, drain the excess oil in kitchen paper and set aside
- To make the saute, heat a wok and add 2 tbsp of oil
- Add chopped garlic/ ginger, saute until the raw smell disappears
- Add slit green chilies and saute for a few seconds more
- Add onion, capsicum and fry on high for half a minute
- Add the sauces, pepper and salt and stir well
- Add fried paneer cubes to the wok
- Stir to coat the paneer with the sauce mix
- Remove from flame, add lemon juice and combine well
- Garnish with freshly chopped coriander leaves and spring onions, mix well and saute for a minute before serving.
