Recipe Index

Ingredients

• 2 tbsp plain flour
• 2 tbsp cornflour
• 1 tsp chilli powder
• 12 oz paneer, cut into cubes
• 1 tbsp vegetable oil, plus more for frying
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 2 large red onions, 1 finely chopped, 1 cut into pieces
• 1 1/2 in ginger, finely chopped
• 7 garlic cloves, finely chopped
• 4-6 green finger chillies, finely chopped
• 1 tsp chilli powder
• 1 tsp cumin seeds
• 2 fl oz soy sauce
• 2 tbsp ketchup
• 2 tbsp sriracha
• 1/2 tsp sugar
• 1 tbsp rice vinegar
• 1 green pepper, cut into pieces
• 1/2 tsp five-spice powder (optional)
• 1/2 tsp salt
• 1/2 tsp white pepper
• 2 spring onions, finely chopped, to serve
• rice, to serve (optional)

Method

1. Combine the plain flour, cornflour, teaspoon of chilli powder and 1/2 teaspoon of salt in a small bowl for the coating.
2. Toss the paneer cubes with the tablespoon of vegetable oil in a medium bowl, add the flour mixture, and toss until every cube is coated, then freeze the paneer for 30 minutes.
3. Heat enough vegetable oil to shallow fry in a large wok to 350°F, add the paneer in a single layer, and fry for 2 to 3 minutes until golden and crisp on all sides, then drain it on kitchen paper.
4. Wipe out the wok, add 2 tablespoons of vegetable oil, and cook the finely chopped and chunked red onions with the ginger, garlic, green chillies, teaspoon of chilli powder and cumin seeds for 5 minutes until softened.
5. Stir the soy sauce, ketchup, sriracha, sugar and rice vinegar together with 6 fl oz water in a bowl, pour the mixture into the wok, and bring it to a simmer.
6. Add the paneer, green pepper, five-spice powder if using, 1/2 teaspoon of salt and the white pepper, toss everything well, and heat through for 4 to 5 minutes, adding a splash of water if the sauce gets too thick.
7. Taste for seasoning, sprinkle the spring onions over the top, and serve the paneer on its own or with the rice.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data