Chilli Paneer is a popular and spicy Indo-Chinese dish, combining flavours from both cuisines and with Indian cheese as its main ingredient (make your own paneer). These dishes are emerged in states that border China and India and also from a group of Hakka Chinese people who moved to Calcutta.
What you need… • 4 Tablespoons cornflour • 1 Tablespoon red chilli powder • salt and pepper to taste • 4 Tablespoons cooking oil • 500g paneer cheese, chopped into small, evenly sized chunks or strips • 1 large onion, roughly chopped • 1 each of red, yellow and green capsicum peppers, chopped into bite-sized chunks • 20g garlic, roughly chopped • 2 tablespoons chilli sauce (try Baj’s Blazin’ Original Hot Sauce) • 1 Tablespoon dark soy sauce • 1 Tablespoon brown sugar • 4 green chillies, sliced down the middle and cut into chunks (don’t deseed) • small handful of coriander to garnish
How you make it… 1. Mix the cornflour with 20ml of water, the chilli powder and some salt and pepper. Coat each piece of paneer in the cornflour mix. 2. Heat 1 Tablespoon oil in a frying pan to a medium heat and shallow fry some of the paneer for a 1–2 minutes until just turning golden. Set aside on kitchen towel. Repeat until all the paneer has been cooked. 3. Add the onions and peppers to the remaining oil and cook for 3–4 minutes on a medium heat. 4. Add in the garlic, the chilli sauce, soy sauce and brown sugar to the onions, peppers and garlic and cook for 2 minutes on a medium heat. 5. Add in the paneer and cook for 3 minutes, then add in the chillies, salt and pepper to taste, then stir well and ensure everything is warmed through, 6. Serve, garnished with coriander leaves. • Recipe courtesy Baj’s Blazin’ Sauce in Greenwich.