Indo Chinese chilli paneer

1. 1

   To make the naan bread, mix the flour, baking powder and salt together in a bowl. Whisk together the milk, egg and sugar in a jug, then add this to the flour mixture and knead lightly to make a soft dough. Take care not to overwork the dough or it will become too stretchy. Cover with a damp cloth and leave to rest for 15 minutes.

2. 2

   Pour the vegetable oil over the dough and turn it a few times so it is evenly coated. Divide the dough into 16 equal pieces, then roll each one out into a 9cm/3½in circle. Gently stretch out one side to form the traditional teardrop shape. Alternatively, just roll them into 10cm/4in circles.

3. 3

   Although naans are traditionally cooked on the side of a hot tandoor oven, they also cook well in an ordinary domestic oven. Preheat the oven to 220C/200C Fan/Gas 7, putting a baking tray on the top shelf to heat up.

4. 4

   Place the naan breads on the hot tray and bake for 4-5 minutes, until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Alternatively, heat several heavy-based flameproof frying pans on the hob until they are very hot. Place one naan bread on each pan and cook for a couple of minutes, until it starts to get slightly coloured. Turn the naans over and transfer the pans to a hot grill for a minute or so, until the bread puffs up and gets lightly coloured. Once cooked, wrap the naans in a tea towel to keep warm.

5. 5

   To make the deep-fried paneer, add the paneer, red chilli flakes and cornflour to a bowl and mix together. Add a little bit of water, if needed.

6. 6

   Fill a deep, tall-sided saucepan two-thirds full of vegetable oil and heat to 175C. Alternatively, heat a deep-fat fryer to the same temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the paneer cubes for around 2-3 minutes until they are crisp on the outside. Remove from the oil using a metal slotted spoon, drain on kitchen paper and set aside.

7. 7

   To finish the chilli paneer, place a saucepan over a medium heat, add a drizzle of oil then the garlic and sauté for about 30 seconds. Add in the chilli flakes, ginger, celery and green chillies and sauté until fragrant.

8. 8

   Add in the chilli powder, tomato purée, salt and sugar and cook for 1 minute, then add the white vinegar or lemon juice and cook for 1-2 minutes. Add the soy sauce and mix well, then add the fried paneer cubes and peppers and cook for 2-3 minutes. Finally, add a pinch of Sichuan pepper.

9. 9

   Garnish the paneer with chopped spring onions, and serve with the naan bread for a substantial main course or on its own as a snack.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.