Ingredients (Serves 3)
For the batter
- Paneer – 350 gm, cubed
- Corn flour – 2 tbsp (I used Argo corn starch)
- All purpose flour (maida) – 1.5 tbsp
- Ginger-garlic paste – 1 tsp
- Kashmiri chilly powder – 2 tsp
- Pepper powder – 1/2 tsp
- Salt – As required
- Water – 3 – 4 tbsp or as needed to make a thick batter
For the gravy
- Vegetable oil – 1.5 – 2 tbsp
- Onion – 1/2 cup, cubed
- Ginger – 3/4 tsp, minced
- Garlic – 1.5 tsp, minced
- Green chilies – 2, diagonally sliced
- Green capsicum – 1/2 cup, diced
- Dark soy sauce – 2 – 3 tsp
- Light soy sauce – 2 tsp
- Chili-garlic sauce – 1 tbsp
- Tomato ketchup – 2 – 3 tsp
- Rice vinegar – 1 – 2 tsp or to taste
- Sugar – 2 pinches or to taste
- Pepper powder – 1 – 2 pinches
- Corn flour – 1.5 tsp mixed in 1/4 cup water, for thickening the gravy ( I used Argo corn starch)
- Salt – To taste
- Vegetable oil – For deep frying
- Spring onion – 1 – 2 tbsp, to garnish
Method
1. Combine the ingredients numbered 2 – 8. Combine paneer cubes with this batter. Set aside for 15 minutes. Deep fry in 2 – 3 batches until golden, takes about 3 minutes, over medium-high heat. Drain on to a paper towel. Keep aside.
2. Heat 1.5 tbsp vegetable oil (you can use the oil that was used for deep-frying the paneer pieces) in a wide pan over medium-high heat. Add ginger, garlic, green chilies and cook for 30 seconds (do not brown). Add in the onion cubes, capsicum and stir until transparent, about 2 – 3 minutes. Add the sauces – 7 – 13. Mix well.
3. Add corn flour in water little by little, stirring continuously, till the sauce thickens. Taste-check for salt. Add fried paneer. Toss well. Garnish with spring onion. Switch off. Serve hot with fried rice, chapathi or noodles.
Add comment