Chili Paneer

• vegetable oil↗4 tbsp tbsp
• cornstarch2 tbsp tbsp
• wheat flour↗2 tbsp tbsp
• Kashmiri chili powder↗½ tsp tsp
• paneer↗226g g

  cut into 1 cm cubes

• green onion↗1

  finely sliced

• cooked rice

  for serving

• cornstarch2 tsp tsp
• dark soy sauce↗1 tbsp tbsp
• hot chili sauce, to taste1½-2 tbsp tbsp
• ketchup↗1½ tbsp tbsp
• rice vinegar↗1 tsp tsp
• honey↗1 tsp tsp
• ginger, peeled and finely grated↗25g g
• garlic cloves↗4

  minced

• зелений чилі↗1

  дрібно нарізаний (за бажанням без насіння)

• кашмірський порошок чилі↗½ tsp
• червона цибуля↗1

  грубо нарізана

• зелений перець1

  без насіння і грубо нарізаний

Step-by-step instructions

1. 1

   Heat the vegetable oil in a large non‑stick pan over medium heat. In a bowl combine cornstarch, wheat flour, chili powder, 1 tsp fine sea salt, ½ tsp freshly ground black pepper and 2 tbsp water, stirring until you get a smooth paste, adding more water if it’s too thick. Add the paneer cubes and stir to coat. Carefully place the paneer into the hot oil in the pan and fry, stirring, until it becomes crispy and golden on all sides. Transfer to a plate lined with paper towels and set aside.

2. 2

   To make the sauce, pour the cornstarch into a jug and gradually whisk in the soy sauce until smooth. Add the chili sauce, ketchup, rice vinegar, honey and 90 ml water, whisk again and set aside. Drain most of the excess oil from the pan and return it to medium heat. Sauté the ginger, garlic and minced chili for a few minutes until fragrant. Add the chili powder, green onion and pepper, increase heat to medium‑high and fry until browned. Add the soy mixture and cook until the sauce thickens slightly.

3. 3

   Remove from heat and toss the paneer so it is well coated with the sauce. If needed, add a little more water and season to taste. Sprinkle with green onion and serve with rice, if desired.