I used Lingham’s Extra Hot Chilli Sauce which is incredible in chilli paneer but of course you could use Lingham’s Garlic Chilli Sauce which still has the most incredible flavour but just not as much heat.
My method of frying the paneer until crisp and then immersing into a pan of boiling water sounds odd but I swear it works! The paneer comes out so soft and still beautifully crisp on the outside.
Prep Time: 40 mins
Total Time: 40 mins
Serves: 4
INGREDIENTS:
- 3 Peppers all colours – cut into cubes
- 500g paneer – cut into cubes
- 4 tbsp plain cornflour
- Water to make a paste
- 1 tsp vinegar
- 1/2 tsp salt
- 2 tbsp water
- Cooking oil
SAUCE:
- 2 onions – cut into same size as paneer
- 3 tsp minced garlic
- 2 tsp minced ginger
- 4 green chilli’s finely chopped with seeds
- 5 tbsp soya sauce
- 5 tbsp ketchup
- 2 tbsp Lingham’s Hot Chilli Sauce
- 1 tbsp white vinegar
- 1.5 tsp salt
- 1 tsp ground black pepper
- 1 cup chopped coriander
- 1 tbsp tomato paste
- 2 tbsp cornflour mixed with half cup water
GARNISH – SPRING ONIONS SLICED IN ROUNDS and CORIANDER
Method:
- Put cornflour, vinegar, and 1/2 tsp salt in bowl, gradually mix in a little water to make a paste
- Add paneer coating generously
- Heat ½ cup oil in pan on medium high heat, add paneer, fry until golden and crisp, set aside
- Immediately immerse paneer in a pan of boiling hot water for 10 minutes, drain on kitchen towels
- In pan heat 1tbsp oil, add ginger, garlic, chilli’s and onions, cook until onions translucent
- Add remaining sauce ingredients except cornflour mix, boil
- Add cornflour to thicken
- Taste, adjust salt, chilli, vinegar or ketchup to your liking
- Mix the crisp paneer into the sauce, heat through and serve.
