Chilli paneer is one of my favourite indo- chinese recipes. Paneer a cheese curd, which is popular in India and works perfectly with this spicy sweet sauce. Using a cheese may sound weird, but it is the perfect veggie alternative to chicken.
- 2 paneer blocks (you can find this in the asian fridge section of major supermarkets)
- 3 tbsp cornflour
- 6 cloves of garlic- 2 grated and 4 finely chopped
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 2 chillies (ideally green ones), sliced
- 2 peppers (green or red), cubed
- 1 onion, cubed
- 3 spring onions, chopped
- A bunch of coriander, chopped
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 3 tbsp hot chilli sauce
- 3 tbsp ketchup
- 1 tbsp vinegar
- 1 tsp sugar
- Cut the panner block into cubes.
- In a bowl, mix the cornflour, 2 grated garlic cloves and about 1/4 of the grated ginger in a bowl. Add a few tbsp water to make a paste.
- Cover the paneer in this mixture.
- In a frying pan add 2 tbsp oil. Shallow fry the panner for 5-10 minutes on a medium heat until the pieces are crispy and brown.
- Put this to one side.
- In the same pan, heat a bit more all and add the remaining garlic, ginger, cumin and chilli. Fry for a few minutes.
- Then add the onion and peppers.
- In a bowl, mix together all the sauce ingredients and add this to the pan.
- Cook for 5-10 minutes, until soft, then add the paneer back to the pan.
- Add a few tsp cornflour to the pan to thicken the sauce.
- Sprinkle on the spring onions and coriander.