What You Need:
For Batter:
¼ cup corn flour
2 tbsp plain flour
1 tsp ginger garlic paste
½ tsp kashmiri red chilli powder
¼ tsp pepper powder
½ tsp salt
¼ cup water
200gms cubed paneer (cottage cheese)
oil (for frying)
For Sauce:
2 tbsp oil
2 clove garlic (finely chopped)
1 Thai chilli (slit)
4 tbsp spring onion (chopped)
½ onion (sliced in petals)
½ capsicum (sliced)
1 tsp chilli sauce
2 tbsp tomato sauce
2 tbsp vinegar
2 tbsp soy sauce
¼ tsp Kashmiri chilli powder
¼ tsp pepper powder
¼ tsp salt
1 tsp corn flour
2 tbsp water
Steps:
Batter:
In a small bowl, take ¼ cup corn flour and 2 tbsp flour and mix.
Add in 1 tsp ginger garlic paste, ½ tsp chilli powder, ¼ tsp pepper powder and ½ tsp salt.
Add ¼ cup of water and mix to form a smooth lump-free batter
Dip the cubes of paneer and coat uniformly.
Over medium heat, deep-fry the batter-coated paneer until the cubes turn golden brown and crisp.
Drain off the fried paneer and keep aside.
Stir-fry:
In a large wok, heat 2 tbsp oil and saute 2 cloves of garlic, 1 chilli and 2 tbsp of spring onions.
Over high heat, saute the onions and capsicum for a minute, before adding the chilli sauce, tomato sauce, vinegar, soy sauce, chilli powder, pepper powder and salt and sauteeing it more.
Stir-fry everything until the sauce is combined well.
Mix the corn flour in 2 tbsp of water and pour the mixture into the wok.
Stir-fry until the sauce thickens and turns glossy.
Finally, add in fried paneer and the rest of the spring onion, mix well and remove from heat.
Switch it up:
Substitute the Kashmiri chilli powder with something stronger (e.g. Bird’s Eye Chilli powder) for a spicier kick.
Substitute the Thai Chilli with Peri-peri or Naga for extra heat!
This is a vegetarian recipe. To make it a vegan recipe, substitute the cottage cheese with tofu.
This is not a gluten-free recipe. The cornflour used to coat the paneer and thicken the sauce will affect those with gluten allergies.
