Paneercut into cubes, pan-fried until golden on both sides~250 gest.
Garlicroughly chopped~8-10 clovesest.
Gingerroughly chopped~1 inch pieceest.
Green chiliesroughly chopped~2-3est.
Dried red chilies3-4
Onionscut into chunks~2 mediumest.
Capsicum (bell peppers)cut into chunks~1½ cupsest.
Spring onion whites~3-4 tbspest.
Red chilli sauce~2-3 tbspest.
Schezwan sauce~2 tbspest.
Ketchup~2 tbspest.
Light soy sauce~1½ tbspest.
Vinegar~1 tbspest.
Sugara pincha pinch
White peppera pincha pinch
Saltto taste~½ tspest.
Hot water
More like this
to make the gravy
~1 cupest.
Cornstarch slurryto thicken the gravy~2 tbspest.
Spring onion greensfor garnish~2 tbspest.
Cooking oil~3-4 tbspest.
Steps
1
Roughly chop the garlic, ginger, and green chilies — this classic trio forms the aromatic base of Indo-Chinese cooking.
2
Heat a little oil in a non-stick pan and pan-fry the paneer cubes until golden on both sides, then set aside.
3
Heat a wok or kadhai over high heat with oil, then add the chopped ginger, garlic, chilies, and dried red chilies, sautéing until fragrant.
4
Add the onions, capsicum chunks, and spring onion whites, and stir-fry quickly.
5
Add the red chilli sauce, schezwan sauce, ketchup, light soy sauce, vinegar, a pinch of sugar, white pepper, and salt, cooking briefly to combine the flavors.
6
Pour in hot water to form the gravy base, then thicken it to the desired consistency with cornstarch slurry.
7
Finally, add the fried paneer cubes back in and toss to coat evenly in the sauce.
8
Garnish with spring onion greens and serve hot alongside steamed rice.
PrimedTableBETA
