Though paneer is bland, it can be amazingly delicious when enhanced with Asian condiments. This Indo-Chinese vegetarian dish can be served as a starter or as an accompaniment with fried rice or noodles. Cubes of paneer are deep fried and then tossed in a spicy chilli mixture. Addition of tomato ketchup balances the heat and adds a sweet note to the dish. A slurry of cornstarch is added at the end to create a silky sauce. Garnished with green onions, the dish is inviting and glistening. It is spicy with a hint of sweetness, delicious and addictive, a family favourite.
Paneer is a fresh and unripened cheese that is made by curdling hot milk with an acid (lemon juice, vinegar or yogurt). The milk gets separated into curds and whey (liquid), which is drained out through a cheesecloth. Shaped into a block, the paneer is wrapped tightly and kept under weight to get rid of any excessive liquid. For firmer paneer, it is weighed down for a longer time. To improve the appearance and texture of the cheese, it can be soaked in ice-cold water for a couple of hours.
A high protein food, paneer is rich in minerals like calcium, phosphorus and magnesium essential for the healthy bone growth and development. Versatile, easy to prepare, digest and can be used as a meat substitute.
Paneer is a fresh and unripened cheese that is made by curdling hot milk with an acid (lemon juice, vinegar or yogurt). The milk gets separated into curds and whey (liquid), which is drained out through a cheesecloth. Shaped into a block, the paneer is wrapped tightly and kept under weight to get rid of any excessive liquid. For firmer paneer, it is weighed down for a longer time. To improve the appearance and texture of the cheese, it can be soaked in ice-cold water for a couple of hours.
A high protein food, paneer is rich in minerals like calcium, phosphorus and magnesium essential for the healthy bone growth and development. Versatile, easy to prepare, digest and can be used as a meat substitute.
Chilli Paneer
(Serves 6)
Ingredients:
400 grams paneer
2 onions (thickly sliced)
4 long spicy green chillies (slit 1/2" diagonally)
1 green bell pepper (capsicum, thickly sliced)
6 large cloves of garlic (chopped)
1/2" ginger (grated)
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons ketchup
1 tablespoon sriracha sauce
2 tablespoons cornflour
1 tablespoon all-purpose flour
1/2 cup vegetable stock or water
1 tablespoon cornflour dissolved in 1/4 cup of water
freshly cracked pepper
2 tablespoons oil + extra oil for deep frying
spring onion greens for garnishing
salt
Method:
Heat oil for deep frying.
Mix the cornflour and all-purpose flour in a bowl.
Cut paneer into cubes and coat with the above flour mixture. Deep fry in hot oil until light brown. Drain on absorbent paper towels and set aside.
In a skillet or wok, heat 2 tablespoons of oil, add onions, garlic, ginger and green chillies. When garlic is fragrant, add soy sauce, sriracha sauce, rice vinegar, ketchup and vegetable stock or water. Stir and when the sauce comes to a boil, add the fried paneer pieces along with green bell pepper. Combine and let the green bell pepper cook for a couple of minutes. Then, add the cornstarch liquid to thicken sauce. Check for seasoning, add pepper powder and salt. (Onions and green bell pepper should have a crunch.)
Garnish with spring onion greens and serve warm.
Note:
(Serves 6)
Ingredients:
400 grams paneer
2 onions (thickly sliced)
4 long spicy green chillies (slit 1/2" diagonally)
1 green bell pepper (capsicum, thickly sliced)
6 large cloves of garlic (chopped)
1/2" ginger (grated)
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons ketchup
1 tablespoon sriracha sauce
2 tablespoons cornflour
1 tablespoon all-purpose flour
1/2 cup vegetable stock or water
1 tablespoon cornflour dissolved in 1/4 cup of water
freshly cracked pepper
2 tablespoons oil + extra oil for deep frying
spring onion greens for garnishing
salt
Method:
Heat oil for deep frying.
Mix the cornflour and all-purpose flour in a bowl.
Cut paneer into cubes and coat with the above flour mixture. Deep fry in hot oil until light brown. Drain on absorbent paper towels and set aside.
In a skillet or wok, heat 2 tablespoons of oil, add onions, garlic, ginger and green chillies. When garlic is fragrant, add soy sauce, sriracha sauce, rice vinegar, ketchup and vegetable stock or water. Stir and when the sauce comes to a boil, add the fried paneer pieces along with green bell pepper. Combine and let the green bell pepper cook for a couple of minutes. Then, add the cornstarch liquid to thicken sauce. Check for seasoning, add pepper powder and salt. (Onions and green bell pepper should have a crunch.)
Garnish with spring onion greens and serve warm.
Note:
- For extra spice, add more green chillies.
- Amount of ketchup can be increased depending on desired sweetness.
- Kikkoman light soy sauce was used.
- Paneer substituted with 1/2 kg prawns. Stir in the prawns just before adding the cornstarch liquid. No need to fry them like the paneer.
