This is an all time favourite in the house. You can use this with paneer or mushrooms. It’s taken a while to perfect the recipe to make it taste like indigos in leicester Or Shakonis in London.
Ingredients
- Paneer marinade: 1 tablespoon olive oil 500g cubed paneer / tofu 1 heaped tablespoon cornflour 3 tablespoon dark soy sauce 3 tablespoon light soy sauce Mix together and air fry 20 min/till cooked. If you dont have an airfryer, you can deep fry.
- Base: 1 tablespoon olive oil 1 tablespoon sesame oil 3 tablespoon dark soy sauce 3 tablespoon light soy 1 tablespoon chilli sauce 1 inch ginger piece minced 6 green chillies 1 green pepper 1 red pepper A pinch of black pepper 1 cup shredded lettuce.
Instructions
In a mixing bowl, toss it some of the soy sauce and cornflour.
Shallow fry coated paneer in a pan using some oil until golden brown and you achieve crispy paneer. This is an alternative to deep frying.
Remove the paneer pieces from the pan and set it aside.
In the same pan heat sesame oil on medium-high heat.
Tip minced ginger into the hot oil, but do not allow it to brown.
Add the cut green pepper and green chillies and sauté on high flame.
Add remaining soy and red chilli sauce and black pepper powder.
Prepare a cornstarch slurry in a small bowl and mix in. Mix well.
Tip in the fried paneer cubes. mix and turn the heat off.
Serve it with fresh lettuce salad leaves.
