Bouquet of Flavor: Chili Paneer
It’s February and romance is in the air. Chef Sanjay Patel shows you how to add a spicy yet sweet flavor to your Valentine dinner with this dish that is as appealing to the taste buds as it is to the eyes.
(Above): Chili Paneer [Photo: SILICONEER]
- 2 cups cubed paneer
- 1 bell pepper
- 2 large onions
- 4 green chilies, slit
- 1 tsp ginger garlic paste (use freshly ground paste if possible)
- 1 tbsp soy sauce
- 1 tsp green chili sauce
- 1 tsp tomato paste / ketchup
- 1-2 tbsp oil
- ½ tsp sugar
- 1 tbsp corn flour + 3 tbsp water (make a smooth paste)
- salt to taste
For the Marinade:
- 3 tbsp flour
- 2 tbsp corn flour or corn starch
- 1 tsp freshly ground pepper
- 1 tsp minced garlic
- pinch of salt
Make a thick paste with the ingredients for marinade. Dunk the paneer pieces in and let them soak in the marinade. It will be instant love, I promise.
Add 3-4 tbsp oil in a pan and shallow fry the paneer pieces, turning them over when the cooked sides are brown.
Drain and set aside. It’s okay to slightly burn a few sides. In the same pan, add chopped onions, green chilies, and bell pepper. Cook until the onions turn transparent, about 2-3 minutes.
Next, turn the flame to high and add soy sauce, green chili sauce, sugar and tomato paste. Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.Add the fried paneer cubes and the corn flour-water paste. Taste and adjust salt (since the sauces will have salt). Stir and cook for another 3-4 minutes until the sauce comes around and thickens due to the corn flour.
Serve hot straight out of the pan.