Updated: 6 days ago
Preparation and Cooking Time: 45 min. Serves: 2-3
500 grams Paneer 1 Big Onion Coarsely Chopped ½ Red and Green Bell Pepper Coarsely Chopped 4 Spring Onions Very Finely Chopped 2 Green Chillis Thinly Sliced 2½ tbsp Extra Virgin Olive Oil 1 tbsp Ginger Paste 2½ tbsp Tomato Ketchup Sauce 1½ tbsp Extra Hot Chilli Sauce 3 tbsp Light Soy Sauce (Low Sodium) 1 tsp Sesame Oil 1 tbsp Cornstarch
In a bowl mix the tomato ketchup, extra hot chilli sauce, light soy sauce, sesame oil, ginger paste, cornstarch with 6 tbsp of water and keep aside.
Cut paneer into bite-size cubes, heat 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 and until they go a light brown. Drain over kitchen paper towel.
Heat the wok on high heat, once hot add the olive oil and stir fry the green chillis, bell peppers and onions. Sprinkle a pinch of salt until the pepper starts to blister and the edges of the onions turn brown.
Then add the paneer, mix well and sauté for 2 minutes, add the spring onions and the sauce, mix well and sauté for 2 more minutes.
Garnish with spring onions and serve hot as an appetizer!