This was a recipe shared by Jalpa. Her chilli paneer is renowned for being amazing amongst friends and family. I am looking forward to tasting it first hand! This can be served as a starter or a main (if main, I suggest accompanying with naan).
Ingredients
- 200 g Paneer
- 1 Large Red capsicum
- 1 Large Green capsicum
- 2 Medium Green Chillies
- 2 tbsp Tomato ketchup
- 2 tbsp Soy sauce
- 1 tsp Salt
- 1 tsp Black pepper
- 1 small block Ginger
- 2 tbsp Chilli Sauce
- 2 tbsp olive oil
- 1 tbsp Jeera
- 1 handful Coriander Chopped
- 100 g Baby corn This is optional
- 100 g Green beans This is optional
Instructions
- Prepare paneer by removing from packaging and slicing most of the paneer (i.e. 3/4) into cubes of approx 1.5 - 2cm in size. For the remaining 1/4, grate this and leave aside.
- Deep fry the paneer cubes in oil (medium heat) until all the cubes are golden brown. Once fried, leave aside to cool. Healthier option: the paneer can be baked in an oven (medium heat) until golden brown
- Slice capsicums, ginger and chillies (and babycorn and green beans) as if you were chopping for a stir fry and set aside.
- Heat 2 tbsp of olive oil in a pan (medium heat). Once the oil is hot, add in 1 tbsp of jeera, ginger
- Add the remaining vegetables. Add soy sauce, and other seasoning (salt, pepper) to taste
- Add in the (now cool) paneer cubes and tomato ketchup and chilli sauce. The ketchup will add a little sweetness to the sauce.
- Stir in the grated paneer to thicken the sauce.
- Continue to stir until the paneer is coated in the sauce, and the vegetables are softer (but maintain a little crunch).
- Remove from heat and serve garnished with coriander.
