Chilli Paneer

One of my absolute favourite cuisines is Indian style Chinese food (commonly referred to as “Hakka”). This style of food comes from Kokata, India; which is home to a small Chinese population. They took their bangin’ cuisine from China and mashed it up with the Indian ingredients that were available to them and created something that I can only describe as awesomesauce.

This recipe highlights paneer, which is a fresh cheese that is used in a lot of Indian cooking. It is a good source of protein, and really, damn delicious.

**Feel free to click on the red links for photo references**

Recipe makes approx. 2 servings 

INGREDIENTS

  • 3 cups of paneer, cubed (substitute: extra firm tofu)
  • 1 quart frying oil
  • 1 cup of green bell pepper, chopped
  • 1 cup of red bell pepper, chopped
  • 1 cup button mushroom, quartered
  • 1 cup red onion, chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 3 tsp ketchup
  • 4 tsp sugar
  • 6 tsp soy sauce
  • 1-2 sliced green chili pepper (add per your spice tolerance)
  • 1 cup cornstarch
  • 1/2 tsp MSG (optional)
  • 1 green onion (garnish)
  1. Heat up frying oil to 350F (reserve 3 tbsp of oil for later)
  2. Toss the paneer cubes in cornstarch until fully coated 
  3. Fry the paneer cubes until golden brown. Put to the side.
  4. In a wok, heat up 3 tbsp of oil on medium-high heat and add aromatics (garlic, ginger, onion and chili pepper). Once they are lightly browned, add bell peppers and mushrooms. Cook for 5 minutes, or until browned lightly.
  5. Add soy sauce, ketchup, sugar and 1/3 cup of water to the wok. Stir well and coat the vegetables. Feel free to add MSG at this point if you wish to do so.
  6. Add Paneer cubes and mix together.
  7. Pour into a serving dish, garnish with green onion and Enjoy 🙂

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