← Nouns Cooking · Indian

Ingredients

• 250 g Paneer, cut into 2 cm cubes
• 2 tbsp Cornflour (cornstarch)
• 1 tbsp plain flour (maida)
• 1 tsp Kashmiri chilli powder
• 1 tsp soy sauce, for the coating
• ½ tsp Salt
• 4 tbsp oil, for shallow frying
• 2 tsp Ginger, finely chopped
• 2 tsp Garlic, finely chopped
• 3 Green chilli, slit
• 2 Onion, cut into 2 cm squares
• 1 green pepper (capsicum), cut into 2 cm squares
• 1 tbsp Soy sauce
• 2 tsp red chilli sauce
• 1 tbsp Ketchup
• ½ tsp White vinegar
• ½ tsp cornflour, mixed with 120 ml water
• 2 Spring onion, sliced

Method

1. Toss the paneer with the cornflour, flour, chilli powder, 1 tsp soy sauce, salt and a splash of water so each cube has a thin coating.
2. Heat the oil in a wok or frying pan over medium-high heat and fry the paneer for 4–5 min, turning, until crisp and golden on all sides. Lift out onto paper.
3. Pour off all but 1 tbsp of the oil. Over high heat, stir-fry the ginger, garlic and chillies for 30 seconds.
4. Add the onion and pepper and toss for 2 min, keeping them crunchy.
5. Add the soy sauce, chilli sauce, ketchup and vinegar, then the cornflour water. Bubble for 1 minute until glossy.
6. Toss in the paneer for 1 minute, scatter with spring onion and serve hot with noodles or fried rice.

Tips

• Soak shop-bought paneer in hot water for 10 min first to soften it.
• Contains dairy, soy and wheat.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Hebbar's Kitchen