Paneer is an Indian cheese and its firm texture makes it an incredibly versatile ingredient to use in a variety of different recipes. I have combined classic Indian and Chinese seasonings to create my own Indo-Chinese version of Chilli Paneer. This recipe makes enough to feed 2 as a main meal, or 4 as a side dish and I think it would be absolutely perfect to serve up for Chinese New Year on the 16th of February. You can also make this as a vegan dish by replacing the paneer with the same amount of Firm Tofu.
What’s In It?
- 230g (approx.) Paneer (cut into 2cm cubes)
- 3 Spring Onions (sliced)
- 1 Medium Red Onion (diced)
- 1/2 Red Pepper (cut into 1cm cubes)
- 1/2 Green Pepper (cut into 1cm cubes)
- 3 Cloves of Garlic (crushed)
- 2 tbsp Cornflour
- 1 tbsp Oil (plus extra for shallow frying the paneer)
- 2 tbsp Soy Sauce
- 1/2 – 1 tbsp Medium Chilli Sauce (depending how hot you like it!)
- 1/2 Inch of Root Ginger (crushed)
- 1/2 tsp Chilli Powder
- 1/2 tsp Brown Sugar
- Salt and Pepper (to season)
How Do I Make It?
Mix together the cornflour, chilli powder and seasoning in a shallow bowl then toss the paneer cubes in this mixture until evenly coated.
Heat some oil in a frying pan and lightly fry the paneer cubes until they have turned a light golden brown.
Remove from the pan and place on a plate lined with paper towels to help absorb any excess oil.
Add the red onion, red pepper and green pepper to the frying pan and fry for 5 minutes.
Stir in the crushed garlic and ginger, then add the paneer cubes back into the pan and stir well.
Add to this the soy sauce, chilli sauce and sugar and mix until well combined.
At this point it’s important to taste and adjust with extra seasoning if need be.
Spoon onto plates and serve sprinkled with sliced spring onions.
Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is also writing her own cookbook. She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.
You can find out more about her here —> https://artofhealthyliving.com/interview-anupreet-attridge/