CHILLI PANEER

Method

This is a really quick wok fried dish and its better to have all the chopping and cutting out the way first.

1. Start with the Paneer, Dice up in to 1.5cm chunks and put to the side.
2. Next chop up the Bell peppers in to the same size as the paneer.
3. Now chop the green and red chilli in to slices, try and cut them on the angle like you’d find in Chinese restaurants.
4. Lastly, chop the garlic and ginger finely or even mince in a blender if you’re feeling lazy.
5. Heat up a wok or large bottom pan and add the half the oil let the pan get super hot then throw in all the diced paneer in one go. With a wooden spoon or a spatula keep the paneer moving around, until it’s all covered in a charred brown colour.
6. Once it’s all pretty much the same colour, tip it all into a plate lined with kitchen towel to soak up any unwanted oil.
7. Now put the pan back on the heat add the remaining oil and then chuck in the garlic and ginger whizz them around for about 20 seconds or until the garlic just starts to go brown, then add the ketchup and soy sauce. If the pan is hot enough it should sizzle madly, don’t worry about that, its just wok cooking.
8. Give it a good stir making sure nothing is sticking to the sides, then add all the bell peppers and continue stirring for about 2 minutes, now toss in the cooked and slightly charred looking paneer. Again, give it all a good stir making sure the sauce coats all the cheese and peppers.
9. And that’s it, the dish is made, sprinkle on the chopped coriander and spring onion for garnish just before serving.

Tip:

Make sure the extractor fan is on full blast for this dish, as your kitchen will get smoked out big style.

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