Grapeseed or avocado oil
½ cup red onion, roughly chopped
½ cup green bell peppers
3 cloves garlic, minced
2 Tbs ginger, minced
4-5 thin slices of green chilli pepper
5-6 fresh curry leaves
1/4 tsp Spicewalla Kashmiri Chilli Powder
½ tsp Spicewalla Roasted Coriander Powder
2 Tbs rice wine vinegar
2 tsp soy sauce
1 Tbs sweet chilli sauce (we love Maggi)
Pinch of granulated sugar
6 oz paneer, cubed
Fresh cilantro for garnish
Fresh ginger for garnish
For the batter:
½ cup AP flour
¼ cup Cornstarch
Spicewalla Table Ground Black Pepper, to taste
Salt, to taste
1 Tbs ginger-garlic paste*
*Ginger-Garlic Paste: Blend equal amounts of peeled garlic and peeled fresh ginger (1/4 cup of each) into a coarse paste in a food processor - a few drops of oil will help it blend smoothly. Will keep refrigerated in a glass jar for at least a month. (If you don’t have a food processor, finely grate or mince a tablespoon each of ginger and garlic and mix together). This stuff is gold - it makes a great base rub on chicken, fish and meats!
- Heat 1 tsp of oil In a small saute pan over medium-high heat, add the red onions and green bell peppers and saute until slightly softened and beginning to take on some color, about 5 minutes. Remove from the heat and set aside.
- In a small saucepot heat 1 tsp of oil over medium-high heat. Add garlic, cook until golden, about 1 minute. Add ginger, green chilli and curry leaves and Kashmiri Chilli Powder and Roasted Coriander Powder, stir and cook for another 2 minutes.
- Add the rice wine vinegar, soy sauce and sweet chilli sauce. Add the red onions and bell peppers, stir to combine. Reduce the heat to low and simmer for another 3-4 minutes. Add a few tablespoons of warm water and continue to simmer until thickened. Taste and adjust seasoning to your liking.
- Make the batter: In a mixing bowl, combine flour, cornstarch, salt and pepper. Add water, a few tablespoons at a time until the batter is smooth and the consistency of thin pancake batter. Stir in the ginger garlic paste. Taste and adjust seasoning if necessary.
- Add paneer to the bowl of batter and toss to coat.
- Heat 1 cup of oil in a large saute pan over medium-high heat. Pick up each piece of paneer out of the batter and let excess drip off before placing in the pan. Fry until golden brown, about 5 minutes, turning paneer over halfway through to fry both sides. Remove from the oil and place on a paper towel.
- Place the paneer in a small saute pan, add a few spoonfuls of the chilli sauce and saute together over medium-high heat for about 2 minutes.
- Serve immediately with fresh cilantro and ginger. Enjoy!