Paneer (Cottage Cheese) – 200 gms, cut into 1 inch cubes
Corn flour – 2 tbsp
All-purpose flour (Maida) – 2 tbsp
Onion – 1, medium, cut in big chunks
Green bell pepper – 1, medium, cut lengthwise
Garlic cloves – 6 to 8, grated (I use little more garlic since I like its flavor, you can reduce to 2 to 3 cloves)
Ginger – 1 inch piece, grated
Green chili – 3 to 4, cut lengthwise and deseeded
Dark soy sauce – 2 tbsp
Tomato ketchup – 2 tbsp
Green chili sauce – 2 tbsp
Sugar – 1 tsp
Oil for deep frying
Salt to taste
Instructions
Mix the cornflour and plain flour in a bowl with half a teaspoon of salt. Add 3 to 4 tablespoons of water (not all at a time) to make a smooth paste not too thin. It should be thick enough to coat the paneer cubes lightly.
Heat enough vegetable oil in a deep frying pan. Dip each cheese cubes into the flour batter and lift up to let the excess batter drain out.
Tip them in the hot oil and fry till they are lightly golden brown. Fry the paneer cubes in batches without crowding too many in the pan at a time.
Put them on a kitchen towel to absorb excess oil. Set aside.
Now heat some oil in a pan. Add grated garlic & ginger, green chilies and onions and stir them for a minute.
Tip in the capsicum and stir fry on medium-high heat for 5 minutes.
Add tomato ketchup, green chili sauce and soy sauce to the vegetables and mix them well.
Add half a cup of water and let it boil for about 2 minute. Add salt keeping in mind that all the sauces are already salty; so go easy on salt. You can taste and adjust anytime later.
Now add the fried paneer cubes to it and cook it for another 2 minutes till the cheese cubes are coated all over with the sauce.
If you have some spring onion handy, sprinkle the chopped green portions of them to garnish and serve the scrumptious chilli paneer hot. Best enjoyed as a starter or with vegetable fried rice. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2014/06/chilli-paneer-indo-asian-paneer-chilli-recipe/