It was Saturday evening and my foodie hubby needed some special food. He went looking through the refrigerator and asked me to make Chili Paneer. I think it was the hang over from the Ming food of last week. Mings is a Indo Chinese restaurant in NJ that serves really good food. We had really awesome Chili Paneer and I knew I had to meet some pretty tall order! I usually make this Chili Paneer, but this time I added a little bit of corn starch! The dish turned out really good - in fact everything got over and I had to remake it for my daughter again today. If she likes something - she is hooked! Her version had no Chili sauce in it - I wonder if her dish should be called sweet Paneer instead. Anyway a cool (or is it hot) success with everyone and takes barely 10-15 min to make!
Paneer cut into long slices
1/2 Red capsicum - cut into long slices
1 Onion - cut into thin slices
1 Green chilli (optional)
1/4 tea spoon Ginger-garlic paste
Spring onions - cut into small pieces
1 tea spoon oil
Salt to taste
1 tea spoon corn starch
For the Marinate
1 table spoon vinegar
1 tea spoon soy sauce
1 table spoon chili sauce (skip for the kids)
Take a large bowl and mix the sauces in the marinate bit. Add some water if required. Add salt to taste and leave the cut paneer in it for 1/2 hr.
In a separate bowl, heat oil and add onions and green chili and then the ginger-garlic paste. Cook in medium heat for 2-3 min stirring constantly.
Add the cut capsicum and add salt and cover for 2-3 min.
Once the capsicum is nearly cooked, add the marinated paneer.
In a bowl mix the corn starch in cold water.
Add it to the pan above and cook for 1 minute. Add the spring onions and serve hot.
This tastes delicious with fried rice or with vegetarian noodles.