Ingredients
- Ingredients:
- Chilli Paneer
- 14 oz – 16oz paneer, (homemade or store bought) cubed (8 – 12 oz, cubed 1/2 -3/4 inch
- For marinade and coating:
- a dash of salt
- 1 teaspoon tamari sauce/or dark soy sauce
- 1 teaspoon red chilli powder (adjust to taste)
- 1/2 inch fresh ginger, peeled
- 3-4 cloves of garlic
- 2 small fresh green chili pepper
- 1.5 teaspoons vinegar
- 2 tablespoon corn starch (or 1 TBS corn starch and 1 TBS flour)
- For the Sauce:
- 2 tablespoon oil + 2 tablespoon oil pure sesame oil
- 6 cloves of garlic, minced (1TBS)
- 1 ″ piece of fresh ginger, peeled and minced
- 2 medium onions, sliced into half moons or diced (1 lg onion)
- 8-10 fresh green hot chili pepper, sliced (remove seed and membrane if you want less hot)
- 1 green pepper/capsicum, (or poblano pepper), seeds removed and sliced into strips
- 3 tablespoons ketchup or tomato paste
- 3 tablespoons Sriracha, or Indian Chinese Green Chilli Sauce or any Asian flavored hot sauce (or adjust to taste and tolerance)
- 1 tablespoon vinegar
- 1/2 teaspoon white pepper powder
- 1 teaspoon sugar
- 1.5 tablespoon tamari or dark soy sauce
- salt
- 1 tablespoon corn starch/flour + 1/2 cup water
- 3-4 stalks of spring/green onion
Preparation
Step 1
Preparation:
Make a paste with the chili pepper, ginger and garlic. Combine the rest of the ingredients for the marinade with the paste and coat the paneer cubes with this paste. Let it sit for about an half an hour.
Separate the green and the white parts of the green onion and slice the white and the green parts.
Add the vinegar in the bowl of marinated paneer and toss well with a spoon. Toss the 2 tablespoon of cornstarch in the bowl and with a spoon gently stir them around so that the corn starch coats the paneer pieces. Set aside for about 15 minutes.
Combine ketchup/tomato paste, sriracha/hot sauce, soy sauce/tamari, sugar, salt, white pepper powder, vinegar in a bowl and whisk to a smooth consistency.
Heat 2 tablespoon oil in a skillet big enough to hold the paneer cubes in a single layer; (if the skillet is small, fry them in batches). Place the paneer cubes in a single layer and fry each side for a couple of minutes till each side is golden brown. Remove from pan and set aside.
Heat the sesame oil in a thick bottomed flat skillet or wok. Add the minced ginger and garlic. After a minute, add the sliced green hot peppers. Cook for a minute and add the green onion and sliced half moon onions. Cook at high heat for a couple of minutes, just until the onions wilt.
Add the sliced bell peppers/poblano. Add the fried paneer cubes. Toss every thing together gently and cook for about 2 minutes at high heat.
Add the combined sauce mix to the pan and stir it in. Cook at high heat, until the paneer and the onions are well coated with the sauce.
Combine the corn starch and water and whisk well. Add this to the pan and cook until the sauce thickens just so to coat the contents in the pan, for about 2 minutes. There should be no runny sauce left here. (however if you want this as a side, you might want to add some extra water and simmer for a while to have some sauce to spoon).
Switch off the heat. Add the sliced green onions and toss.
Serve as a side dish or appetizer.