Chilli Paneer
One of the things that put Punjabi cuisine on the map is literally where it is on the map. As the gateway to India, it has been influenced by the cuisine of the Greeks, Turkish, Persian and in the case of this dish, China. This is Indo-China dish has stir fry and sweet & sour influences. It's quick and easy to make but you could never tell when eating it. Served popularly as an appetizer, but also can work as a main too.
Plenty of protein from the Paneer and if you check out the variations section below you can see that there are many ways to make this dish. This is the way we make it home, healthier, less frying, oil and no batter.
Equipment
- Flat pan
Ingredients
- 250 grams Paneer Diced.
- 1 tsp Soy sauce
- 1 tbsp Tomato sauce
- 1 tbsp Chilli sauce
- 1/2 tsp Turmeric powder
- 3/4 tsp Gharam masala
- 1/2 tsp Salt
- 2 tbsp Cooking oil
- 1 Onion Medium / Cut thinly length-ways.
- 1 Bell pepper Cut into squares.
- 15 grams Ginger Finely chopped.
- 3 cloves Garlic Finely chopped
Instructions
Prepare the Paneer
- Dice and fry the Paneer on a low to medium heat, turning occasionally until all sides have become at least a little brown. Set aside.
Make the chilli sauce
- Not including the Paneer (yet) Mix in all the ingredients together into a wok or large flat pan and stir fry.
Stir fry
- Add the oil to a pan on a medium heat.
- When the oil is hot, add the ginger and garlic and cook for a couple of minutes.
- Stir fry the Pepper and Onion. Cook for a few minutes, keep the peppers a little crunchy.
- Now add the Paneer. Cook and regularly stir for approx another 5 minutes.