Recipe: Chilli Paneer

I love my chilli paneer!  I’ve already got one recipe on here for it, but I have to admit, this one, is better!  It’s also a little more fattening too.  If you don’t mind that, give this a go!

This chilli paneer recipe has a crispy batter just like the version at Aangan in Footscray – my favourite Indian restaurant at the moment!  The simple stir fry style vegetables in this just add a little crunch to the soft paneer.   Unfortunately paneer is a cheese, so vegans, the alternative is tofu and I’m sure it will be just as good!

Serves:

• 4

Ingredients:

• 1.5 tbsp cornflour
• 1/5 tbsp plain flour
• pinch salt
• pinch white pepper
• 1 packet of paneer, cubed
• 1/5 tbs soy sauce
• chilli to taste
• 2 tbs tomato ketchup
• 2 tsp garlic mince
• 1 tsp dried coriander
• pinch sugar
• 1/2 capsicum (can split between red and green colours if you like) roughly cut
• (optional) onions roughly cut
• water for dough
• oil for frying

Instructions:

1. Mix the cornflour, flour, salt and pepper together in a bowl.
2. Mix in a little water to make a thick batter.
3. Heat the oil up (enough to fry the paneer).
4. Dump the paneer in and fry the paneer until golden brown.  Set aside to drain.
5. Fry the chilli and garlic in a little oil with your onion and capsicums.
6. Mix the some more salt, pepper and the sugar in.
7. Add the soy and tomato sauce.  Mix well.
8. Pour the paneer in and allow to coat the paneer with the sauce.
9. Mix in your coriander and serve with rice.