Chilli Paneer Dry 

This is a really Indian take on a Chinese style inspired spicy starter with cottage cheese – which is an Indian favourite for vegetarians. This can be as spicy or mild as you like it. 

I used the following vegetables but you can add whatever you like 

Red peppers – diced into large cubes 

Green peppers – diced into large cubes 

Fresh ginger and garlic – finely chopped or minced 

Spring onions -finely chopped 

Red jalapeño- cut into slices 

Fresh green chillies – slit lengthwise 

Ground black pepper 

Chinese sauces – green chilly, soya, black pepper, red chilly sauce 

Oil 

1 spoon of cornflour.

How to cook : 

Chop paneer into large cubes. Sprinkle 2 teaspoons of cornflour, some black pepper, salt and red chilli powder if desired on the paneer and let it sit for 10 min. 

Take a wok, I added just 1 tablespoon of oil for 400 gm of paneer.Lightly toss the paneer in this oil until cooked and soft. You can deep-fry them if you like but I made a low cal version. 

Keep aside. 

In a bowl add 1 tablespoon or more (per taste) of soya sauce, red and green chilli sauce abd black pepper sauce. Blend well and ksso aside. 

Use the same pan used for paneer, add 1 teaspoon of oil, add the ginger and garlic and cook slightly. Now turn the flame high. Add in chopped vegetables and stir fry for a few minutes.  Add the blended sauces and cook for a minute or two. Toss in the cooked paneer and coat well in sauces anand veggies.

Check seasoning and serve hot.

Be cautious of adding salt because all the sauces are high on salt so you want to check and taste before adding more. 

Spice level can be adjusted per taste.  

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