Tuesday, April 3, 2012

The Chilli Paneer

This one was made from a combination of recipes...but I liked it better than any I've had so far...and people I served to seemed to like it too, so this one's a keeper..here goes:

I used 2 packs of Maya brand paneer...let it thaw at room temp for 3-4 hours. Cut each block it into 6X6 = 36 pieces. Add 1 tsp of ginger paste + 1 tsp of garlic paste + 1 heaping tsp of fresh minced garlic + a big pinch of salt, rub into the paneer and let it marinate for about half an hour or so. In the mean time, Chop 2 medium onions into square chunks. Also chop 1 1/2 green pepper, 1 red pepper, 1 yellow pepper (I used several small yellow rainbow peppers) also into square chunks. I did not use any other kind of peppers. Take about 1/3 cup of corn starch and sprinkle over the paneer. Rub with hands (preferably, do not add water) so that the cornstarch coats the paneer. The moisture from the marinade should be enough to make a dry batter. Heat oil in a big wok and add the paneer pieces in a single layer. let it cook for about half a minute and move it around till the paneer is partially cooked from all sides. Remove and set aside. I did it in two batches. Now heat up more oil in the wok, add about 2 Tbsp of minced garlic (yes, a lot!). Add the onions and the peppers and move them around (on a high flame). Cook very briefly. Then add a big splash (I think around 1/4 cup) of ching's secret dark soy sauce (works really well for this) + about 1/3 cup of ketchup (you don't want it to be tomatoey...just enough to make it slightly sweet and interesting) + a few dashes of Sriracha sauce (as per taste) + a big pinch of salt + juice of one lime + about 1 Tbsp of corn starch dissolved in water + Paneer + a big handful of chopped cilantro and move everything around in the pan, till the sauce coats the paneer. Add chopped greens of a bunch of scallions to garnish and serve warm.