This Indo-Chinese dish is a definite crowd-pleaser. Though it's often served as a starter, it can easily stand on its own as a main. We recommend a bit of roti or rice to soak up the sweet, spicy sauce. 

 

1 block paneer, cut into cubes

1 onion, thinly sliced

4 cloves garlic

1 tbsp ginger, grated

1 tbsp garam masala

3 tbsp + 1 tsp cornflour

3 tbsp sesame oil

1 tsp green chili sauce

1/2 capsicum, cut into bite sized pieces

2 scallions, chopped

1 chili, diced

1 tsp brown sugar

1 tbsp sweet soy sauce

Water, oil, salt and pepper

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1.In a sturdy bottomed pan, heat a bit of oil or ghee. Add sliced onion, and gently cook on a low heat until brown and aromatic, about 10 minutes.

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2. Add your garlic, ginger, chopped chili and masala and cook for 2-3 more minutes. Add capsicum and scallions, and cook another 3 minutes. Transfer to a plate and keep cool. Wipe out your pan and heat up a fair amount of oil or ghee. 

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3. While the oil heats, prepare your paneer: combine sesame oil , salt, pepper, and 3 tbsp cornstarch in a bowl. Dip each piece of paneer in, shake off excess liquid.

 

4. Fry the paneer in batches. Drain on a plate, then return to the pan, along with the vegetables.

 

5. In a small bowl, combine chili sauce, brown sugar, sweet soy and 1 tsp cornflour with a little bit of water. Stir through the paneer and bring to the boil.

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6. Serve with toasted almonds and fluffy rice.

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