Serves 4
INGREDIENTS
1 package paneer
1 green bell pepper (capsicum) - chopped or thinly sliced (optional)
2 cups of veggie stock or water
½ tsp black pepper powder
4-5 sprigs spring onion, chopped
1 green chili, finely chopped
½ inch ginger, finely chopped
5-6 garlic pieces
1 tsp chopped celery
2 tbsp soy sauce
1 tsp sugar
1.5 tbsp tomato paste
1 tsp vinegar
Salt as required
Olive oil
For the corn flour paste:
2 tbsp corn starch
½ cup room temperature water
For the paneer mixture:
2 tbsp corn flour
½ tsp chopped fresh ginger-garlic
Salt and pepper as required
DIRECTIONS
Cut paneer into cubes. Coat in the paneer in the corn flour, fresh ginger garlic, and salt and pepper. Take a non-stick frying pan and pour olive oil over medium heat. Fry paneer until browned (the corn flour will make a nice and crispy coating). Line a plate with a paper towel and place paneer on the towel to cool.
Remove any excess oil from the pan, but leave enough so there is a nice coating on the bottom. Add the scallions and start cooking until translucent. Add the bell pepper, garlic, and ginger, making sure not to burn the mixture (lowering the temperature as needed). Add the green chili and celery. Add the soy sauce and the tomato paste shortly after, and combine everything together. Finally, add the vegetable stock and let all the ingredients combine. Wait until the full mixture starts simmering before proceeding.
In a bowl, combine the corn starch and water, making sure that the corn starch is fully dissolved and mixed in. Add the mixture to the simmering stock and cook for 5-10 minutes on low-medium heat until the full mixture starts thickening. Once you’ve reached the desired consistency, add the paneer back in along with the sugar, pepper, salt, and vinegar. Pour over a bed of rice and serve.