INGREDIENTS
250 gm cubed paneer
2 chopped,de seeded Capsicum ( Green Pepper)
4 cloves chopped garlic
1 tablespoon tomato ketchup
1 teaspoon white vinegar
1 cup Veg stock
2 chopped into cubes Onion
8 chopped Green Chilli
2 tablespoon light soya sauce
1/2 teaspoon salt
2 cup Refined oil
3 tablespoon Corn starch
Method
– Cut paneer into 1 inch cubes and sprinkle 2 tablespoon cornstarch over it. Toss the paneer lightly to coat the corn starch. Take care not to break the paneer.
– Heat sufficient oil in a kadai, when oil is medium hot, add the paneer pieces and deep fry on medium heat until the edges start to turn brown. Take care to fry in batches. Drain on absorbent paper and set aside.
– Cut the onion into 8 pieces and remove the smaller inner pieces from it. Then cut each capsicum into 8 pieces and deseed them. And cut the green chilies into slices. Set them all aside.
– Blend remaining corn starch (nearly a tablespoon) along with tomato ketchup and white vinegar in the vegetable stock. Let it rest and keep aside.
– Heat two tablespoons of oil in a sauce pan, add crushed garlic to fairly hot oil and saute for about 10 seconds or till light golden in colour. Stir-fry for a minute.
– Add sliced green chillies, onions and green capsicum to the wok and fry on high flame for 30 seconds. Add the remaining capsicum and toss well for another minute. The vegetables should be cooked but crisp. Saute for a couple of minutes.
– Add the corn slurry over high heat, stirring till the sauce is thick enough to coat the paneer and the vegetables. Serve it hot immediately.
Chilli Paneer
