Chilli Paneer

Chinese food cooked with Indian spices has its own delicious taste. I can relish chinese any time. Since the time we moved to London i really missed tasty chinese dishes available almost everywhere in Mumbai, whether its a restaurant or a roadside tapri. As here in London firstly there are very few Indian restaurants which serve Chinese food, and those which do, their taste dosent even match with the mouthwatering taste of mumbaiya chinese. We even took the risk of tasting authentic Chinese food here, from a chinese restaurant, but that was a real disaster and we ended up paying for the dishes which we didnt even tasted, as the smell itself was so repelling, atleast for us. So at last i thought of giving it a try myself. V really loved my first attempt of Chinese cooking and even the guests who came for dinner that nite to our house couldnt stop praising it. So here it goes like this.....

Serves : 2

Ingredients:

• Paneer Cubes : 150 gms


• Capsicum : 1 (diced into thin strips)


• Onion : 1 (diced into thin strips)


• Tomato : 1 (cut lenghtwise) (optional)


• Spring onions : 1/2 cup


• Ginger : 1" (grated)


• Garlic : 3-4 cloves (finely chopped)


• Green Chillies : 3-4 cut into half (optional)


• Corriander Leaves : for garnishing


• Cornflour : 4-5 tsp


• Oil : for frying


• Soya sauce : 1 Tbsp


• Red Chilli Sauce : 1 Tbsp


• Tomato Ketchup : 1-2 Tbsp


• Salt : to taste

Method:

1. Coat paneer cubes in cornflour and deep fry them till they are golden brown.



2. Take oil in a pan or kadai and add ginger, garlic and green chillies. Let it fry for 10-15 sec.



3. Now add onion and saute them till they are golden brown.



4. Add spring onion and capsicum and stir fry them till they are done (capsicum should have little crispness, it will add to the taste).



5. Then add tomatoes and cook till they are done.



6. Now add salt, soya sauce, ketchup and chilli sauce.



7. In the end add fried paneer cubes and mix it well and let it cook for few minutes.



8. Garnish with Corriander leaves.

Serve piping hot either as a starter or with plain or fried rice.