Chili Paneer
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Servings:
5
Ingredients
4
0.8
Onion
2
0.4
Bell Pepper (red and yellow)
750
150.0
g
Paneer
2
0.4
tsp
Salt
3
0.6
tbsp
Starch
3
0.6
Egg
2
0.4
tbsp
Ginger Garlic Paste
2
0.4
tsp
Cumin Seeds
2
0.4
cloves
Garlic (chopped)
4
0.8
Chilis (chopped)
1
0.2
tbsp
Coriander Powder
1
0.2
tsp
Hot Sauce
1
0.2
tsp
Chili Powder
1
0.2
dash
Hing
1
0.2
tbsp
Lime Juice
2
0.4
handful
Curry Leaves
1
0.2
handful
Coriander Leaves (chopped)
None
Panko
None
Shaoxing Wine
None
MSG
None
Soy Sauce
None
Worcestershire Sauce
Mise en Place
4
0.8
Onion
Cut onion into large pieces.
2
0.4
Bell Pepper (red and yellow)
Cut bell peppers into pieces of similar size as the onion.
750
150.0
g Paneer
Cut paneer into 1 cm large cubes.
2
0.4
tsp Salt
3
0.6
tbsp Starch
3
0.6
Egg
1
0.2
tbsp Ginger Garlic Paste
Paneer Cubes
Whisk all of the ingredients except the paneer until you get a homogenous, creamy consistency. Then stir in the paneer and mix until it is well-coated from all sides.
2
0.4
tsp Cumin Seeds
2
0.4
cloves Garlic (chopped)
1
0.2
tbsp Ginger Garlic Paste
Add everything to a small bowl and set aside
4
0.8
Chilis (chopped)
1
0.2
tbsp Coriander Powder
1
0.2
tsp Hot Sauce
1
0.2
tsp Chili Powder
1
0.2
dash Hing
Onion Pieces
Add everything to a small bowl and set aside
Assembly
None
Panko
Coated Paneer
Mix panko with the egg-coated paneer. Then heat a generous amount of oil in a pan and add all the paneer (if you cook a larger amount, you might need multiple batches). Fry until it is a deep golden brown on all sides, then set on a paper towel lined plate.
None
Shaoxing Wine
None
MSG
None
Soy Sauce
None
Worcestershire Sauce
1
0.2
tbsp Lime Juice
2
0.4
handful Curry Leaves
1
0.2
handful Coriander Leaves (chopped)
Cumin Mix
Onion Mix
Bell Pepper Pieces
Fried Paneer
Heat oil in a pan (you can reuse the oil from the paneer frying step). Add the cumin mix and fry until the cumin starts popping, around one minute. Add the onion mix and a generous dash of Shaoxing wine. Sauté for two to three minutes. Add MSG, soy and worcestershire sauce, lime juice, curry leaves and bell pepper. Cover and turn heat to low. Let simmer for around 30 minutes. Uncover and turn the heat to medium high to boil off most of the liquid. Be careful not to burn the bottom. Then stir in the paneer and the coriander leaves, briefly reheat and serve.