Indo Chinese chilli paneer

1. 1

   Cut the paneer into even bite - sized cubes. In a bowl, toss the paneer cubes with cornflour and red chili flakes until evenly coated.

2. 2

   Heat the vegetable oil in a deep pan or wok over medium - high heat for frying.

3. 3

   Carefully lower the paneer cubes into the hot oil and fry for 2 - 3 minutes until golden and crisp on the outside.

   3 min

4. 4

   Remove the fried paneer with a slotted spoon and transfer onto paper towels to drain excess oil.

5. 5

   Heat 1 - 2 tablespoons of oil in a wok or skillet, add finely chopped garlic, ginger, and celery, and sauté for about 1 minute until fragrant.

   1 min

6. 6

   Add the sliced green chilli and bell peppers, stir - frying on high heat for 2 minutes to keep them crisp.

   2 min

7. 7

   Stir in the tomato purée, soy sauce, white vinegar, chilli powder, salt, and sugar, cooking for 1 - 2 minutes until a glossy sauce forms.

   2 min

8. 8

   Add the fried paneer cubes and Sichuan pepper to the pan, tossing gently until every piece is well coated in the sauce.

   1 min

9. 9

   Transfer to a serving plate, garnish generously with chopped spring onions, and serve hot.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.