Name: Indo-Chinese Chilli Paneer Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer, cut into cubes; 1 medium Green Bell Pepper, cut into square dice; 1 medium Onion, cut into squares, layers separated; 2 tbsp Spring Onion Greens, finely chopped; 1 tbsp Garlic, very finely minced; 1 tsp Ginger, finely minced; 2 Green Chili Pepper, slit lengthwise; 1½ tbsp Soy Sauce, dark soy sauce preferred; 1 tbsp Green Chilli Sauce, adjust to spice preference; 2 tbsp Tomato Ketchup, balances the heat; 1 tsp Vinegar, white vinegar; 2 tbsp Cornstarch, divided (for paneer coating and slurry); 1½ cup Water, for the gravy base; 3 tbsp Cooking Oil, for pan-frying and gravy; ½ tsp Salt, sauces contain salt, use sparingly; ½ tsp Ground Black Pepper, freshly crushed

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

In a bowl, toss the paneer cubes with 1 tablespoon of cornstarch, a pinch of salt, and a dash of black pepper. Mix gently until evenly coated.
Heat 2 tablespoons of oil in a wide pan or wok. Pan-fry the coated paneer cubes on medium-high heat until they are golden and crispy on the outside. Remove and keep aside.
In a small bowl, mix the remaining 1 tablespoon of cornstarch with 1.5 cups of water to make a lump-free slurry. Keep it ready.
In the same wok, add 1 more tablespoon of oil. Turn the heat to high. Add the minced garlic, ginger, and slit green chillies. Stir-fry rapidly for 30 seconds.
30 sec
Add the diced onions and capsicum. Stir-fry on high heat for just 2 minutes so they retain their crunch.
2 min
Lower the heat slightly and add the soy sauce, green chilli sauce, tomato ketchup, vinegar, and black pepper. Mix well to coat the veggies.
Give the cornstarch slurry a quick stir and pour it into the wok. Turn the heat up and stir continuously as the sauce begins to thicken and turn glossy and translucent.
Once the gravy thickens to your liking, drop in the pan-fried paneer cubes. Toss gently for 1 minute so the paneer absorbs the sauce. Turn off the heat, garnish with spring onion greens, and serve immediately.
1 min

How to tell it's done

A dark, glossy, thick and sticky sauce coating crunchy bell peppers, onions, and crispy-edged soft paneer cubes.

Getting it right

Tip

For the most authentic Indo-Chinese flavor, ensure your wok or pan is smoking hot when stir-frying the aromatics and vegetables to impart that essential 'wok hei' (breath of the wok).

What to serve it with

Best paired with veg fried rice or hakka noodles, and surprisingly good scooped up with hot naan.

Classic Aloo Matar

Aloo matar is the everyday potato and pea curry, cooked in a thin onion and tomato gravy.

35 minvegan

Aloo Methi

Aloo methi cooks potato with fresh fenugreek, the leaves turning the whole dish slightly bitter and fragrant.

50 minvegan

Aloo Mooli Ke Patte

Aloo mooli ke patte cooks radish greens with potato, using the leaves that usually get thrown away.

40 minvegan

Aloo Mooli Ki Sabzi

Aloo mooli ki sabzi cooks radish with potato until the sharpness of the radish cooks away.

25 minvegan

Aloo Mushroom Sookhi Sabzi

Aloo mushroom sookhi sabzi cooks potato with mushrooms until the water has gone and both brown.

35 minvegetarian

Aloo Palak (Dry)

Aloo palak cooks spinach down with potato until the greens coat every piece.