Updated: Mar 9
Preparation and Cooking Time: 45 min. Serves: 2-3
500 grams Paneer
1 Big Onion Coarsely Chopped (preferably Indian Onions)
½ Red and Green Bell Pepper Coarsely Chopped
4 Spring Onions Very Finely Chopped
2 Green Chillis Thinly Sliced
6 Kashmiri Red Chillies
4 Red Chillies
2½ tbsp Extra Virgin Olive Oil
1½ inch Ginger finely Chopped
3 tbsp Tomato Ketchup Sauce
2 tbsp Extra Hot Chilli Sauce
4 tbsp Light Soy Sauce (Low Sodium)
1 tsp Sesame Oil
1 tbsp Cornstarch
Soak the kashmiri and red chillies in warm water for 2 hours, then make a fine paste with the ginger.
In a bowl mix the tomato ketchup, extra hot chilli sauce, light soy sauce, sesame oil, chilli ginger paste, cornstarch with 6 tbsp of water and keep aside. (Put the water in the jar you made the chilli paste and pour it in the sauce).
Cut paneer into bite-size cubes, heat the oil for shallow frying in a pan over medium heat, add the paneer cubes and sprinkle some salt and fry to get an even colour, until they go a light brown. Drain over a kitchen paper towel.
Heat the wok on high heat, once hot add the olive oil and stir fry the onions first until the edges start to blister by sprinkling some salt, then add the bell peppers and do the same until the edges turn brown.
Then add the paneer, mix well and sauté for 2 minutes, then add the spring onions and the sauce you have kept ready, mix well and sauté for a further 2 more minutes.
Garnish with spring onions and serve hot as an appetiser!