Paneer chili garlic stir fry
A flavour packed, quick Indian cottage cheese (paneer) appetizer
Ingredients
- 500 g paneer
- 1 medium red onion sliced
- 1 medium yellow bell pepper sliced
- 1 medium red bell pepper sliced
- 1 bunch spring onions chopped
- 1 tbsp ginger chopped
- 2 tbsp garlic chopped
- 5-6 fresh green chilis sliced
- 3 tbsp Sriracha sauce or any chilli sauce
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 tsp vinegar
- 2 tsp chili oil optional
- 2 tsp chilli flakes
- 2 tsp black pepper crushed
- 2 tbsp cornflour
- 4 tbsp oil
- salt to taste
Instructions
- Cut the paneer in 1 inch long and thick strips
- Mix the cornflour with a tsp of salt, pepper and chilli flakes. Dab the paneer lightly in this and pan fry, in 2 tbsp oil, until it gets a golden brown crust
- Set aside when done
- Heat a wok with the remaining oil and add the chopped ginger, garlic and chilis
- When these turn fragrant, add the onion and fry until it turns pink, on a high flame
- Add the bell peppers, spring onion whites along with salt*, pepper and remaining chili flakes. Saute for 3-4 minutes
- Add all the sauces and vinegar, mix well and cook for a minute**
- Add the fried paneer and spring onion greens (leave some for garnish). Fry for 4-5 minutes. Switch the flame off and add the chili oil
- Garnish with some spring greens and serve the paneer chili garlic stir fry immediately. Enjoy
Notes
- *Be mindful when adding salt, as all the sauces have salt in them
- **If you wish to make a gravy, add two cups of water with two tablespoons of cornflour mixed in one tablespoon of cold water, at this time. Mix well and cook until the sauce thickens
- Make sure you cook on a high flame throughout, this will result in crunchy veggies as well as faster cooking
- Do not let the garlic turn brown in step 4. Only wait until it turns fragrant to proceed ahead
- g - grams
- tsp - teaspoon
- tbsp - tablespoon