This is a lip smacking way to serve paneer. The sauce is sweet, savory and just as spicy as you like it. Use your favourite hot sauce for this one. You can use less if you really don’t like your sauces spicy hot. I like to roll the seared, soft paneer with the fried veggies and sauce into roomali roties (see page xx). That’s all that is needed to make this delicious recipe that I must make weekly. Of course it’s also good served as a saucy curry over plain white rice.
International & UK Orders
- 3 tbsp rapeseed oil
- 200g paneer – cubed
- 200g mixed coloured bell peppers – roughly chopped
- 3 Spring onions – roughly chopped
- FOR THE SAUCE
- 250ml (1 cup) tomato ketchup
- 3 tbsp hot sauce
- 5 cloves garlic – finely chopped
- 1 x 2.5cm (1 inch) ginger – finely chopped
- 75ml (1/4 cup) rapeseed oil
- 2 tbsp light soy sauce
- 1 tbsp cornflour
- 1 tsp black pepper
- 1 tsp white pepper
- Salt to taste
- Start by preparing the sauce. Whisk all of the sauce ingredients together and set aside. Heat three tablespoons oil over medium high heat in a large frying pan. When visibly hot add the cubed paneer to the pan and brown on two sides. Stir in the bell peppers and spring onions and fry until cooked through but still crisp.
- Now add the prepared sauce and stir it all up nicely. Check for seasoning and serve hot with plain rice or wrapped into hot naans.