This speedy recipe is from ” A Flash in the Pan” by John Whaite. Its very similar to the other recipe I have for a Chilli Paneer, but give it a try and see which you prefer.
Ingredients
- 1 green pepper deseeded and cut into 1 cm chunks
- 2 spring onions trimmed and roughly chopped
- 1 red chilli finely chopped
- 1/4 tsp Chilli powder
- 15 g fresh ginger peeled and finely grated
- 2 cloves garlic minced
- 1 tbsp tomato ketchup
- 1 tbsp light soy sauce
- 1 tbsp honey
- 1 tsp cornflour
- 2 tbsps sunflower oil
- 100 g paneer cut into 1 cm dice
- fine sea salt and black pepper
Servings:
Instructions
- Put the green peppers and spring onions into a small bowl. Put the chilli, chilli powder, ginger and garlic into another small bowl. Finally put the ketchup, soy, honey, cornflour and 1 tbsp water into a third bowl.
- Heat a small frying pan over a high heat and add 1 tablespoon of the oil. When the oil is hot, add the paneer and fry, tossing frequently, until it is golden and slightly crisp[y. Tip into a bowl and set aside until needed.
- Return the pan to a high heat and add the remaining oil. When the oil is hot add the pepper and onions and fry, tossing frequently, until the pepper is a little softer and the skin is slightly blistered.
- Add the chilli, chilli powder, ginger and garlic and fry, stirring, for just a minute. Throw in the bowl with the ketchup and fry, stirring , for a few seconds until thickened.
- Remove the pan from the heat. If the mixture is very thick add a tablespoon of water and stir to mix.
- Stir through the paneer, season to taste and serve.
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