Monday, June 4, 2012

Paneer with Peppers and Onions

In Indian Chinese Cuisine all the Chinese seasoning and techniques are adapted and used to suite the Indian Palate. All the Chinese flavors in this recipe blends perfectly with Paneer and peppers. Good to eat with plain white rice or fried rice. Spiciness can be adjusted by adding more green chili's and chili sauce. The  colors in this dish are so tempting that you should definitely try this out.

1 cup diced Paneer
1/2 cup diced green peppers
1/3 cup diced red peppers
1/2 cup red onion diced
3 green chili's slit lengthwise
1/2 tbs oil
Salt and pepper as per taste
1/2 tbs green chili sauce
1 1/2 tsp soy sauce
1 1/2 tbs ketchup
1 tbs sugar
3/4 cup water
2 tbs cornflour mixed with 1/4 cup water

Heat oil and saute peppers and onions until nicely charred but crisp to eat. Add green chili's and saute for couple more minutes. Lightly season with salt and pepper. Mix together green chili sauce, soy sauce, ketchup and sugar. Add this mixture to the above pan and stir for a couple of minutes. Add 3/4 cup water, bring it to boil. Later add cornflour and water paste and continue boiling. Keep stirring so that no lumps are formed. Sauce will start to thicken up. If you think sauce is too thick add some water and if sauce is too thin add more cornflour dissolved in water to thicken up the sauce.


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