Chili Paneer

Indo-chinese is a category of cuisine which is available only in India. Fusion of Indian and Chinese, it is as unique as it is delicious. Chili paneer is one of the popular recipes. I have made a healthier version.

I served it with brown rice and a quick-fix corn-prawn curry.

Ingredients:

• 200 gms paneer (I used kohinoor-frozen)
• 1 onion 
• 1 green bell pepper
• 5 cloves garlic
• 1 inch piece ginger
• 1 tsp soy sauce
• 1 tsp vineger
• 2 green chilies
• 2 tsp oil
• 1 tsp freshly ground black pepper
• 1/2 tsp salt
• spring onion greens to garnish
• 1 tbsp corn flour mixed with 3 tbsp water

Recipe:

• As I was using frozen paneer, I heated a tsp of oil in a wok, added paneer cubes and covered the wok, stirring in between till the paneer was defrosted and got a golden brown crust. Removed them aside. You can also defrost the paneer in the fridge overnight, or in a microwave and then deep-fry to get a golden crust.

• Grate the ginger and garlic to fine paste. Chop the chilies, onions and bell-pepper.
• In the same wok, add another tsp of oil. Saute the chilies, ginger, garlic and the onions and bell-pepper.

• Add soy sauce and vinegar.

• Add the cornflour and water paste and let it boil/cook a bit about 2-3  minutes.
• Add paneer and gently stir on high heat.

• Add salt if needed and freshly ground black pepper.

• Serve hot with brown/white rice/fried rice and other indo-chinese recipes.

Quantity:

• 3-4 servings 

Notes:

• You can make a paste of corn flour and water(1/4 cup each). Dip the paneer in the batter and deep-fry.
• Increase the chilies to make it really spicy :)
• Can add 1/4 tsp aji-no-moto(MSG) to get the restaurant taste. 
• I usually like to make healthier version while cooking at home, so I avoid the deep-frying and the MSG.
• You can make it with tofu for a different taste.
• I make the same recipe with chicken (the preparation method is little different, chicken needs marination, will update the recipe when I make it in future...). Can be made with prawns too.