This dish which is spicy and tangy was taught to me by my mother. It is a good accompaniment to vegetable fried rice and noodles.
Ingredients
Cottage cheese (Paneer) - 200 gm
Spring onion greens - for garnishing
Onions, medium sized - 2
Green chilli, slit - 1
Ginger-garlic paste - 1/2 tsp
Capsicum - 1
Soya sauce - 1 tbsp
Chilli sauce - 1 tsp
Tomato ketchup - 1 1/2 tsp
Oil - 1 tbsp
For the marinade
Cornflour - 1 1/2 tbsp
All purpose flour/ maida - 2 tsp
Ginger-garlic paste - 1/2 tsp
Pepper powder - 1/4 tsp
Salt to taste
Cooking instructions
In a bowl mix cornflour, ginger-garlic paste, salt and pepper powder with very less water. Cut paneer into cubes and mix it well with the mixture. Sprinkle maida over it and mix again. Let it marinate for 20-30 minutes.
After that, shallow fry the paneer on all sides till it turns golden brown and keep aside. Cut the capsicum and onions into medium-sized squares.
Heat a tbsp of oil in a pan, add onions, green chilli and saute till onions turn transparent. Add ginger-garlic paste and saute for a few more minutes.
Add capsicum, soya sauce, chilli sauce, tomato ketchup, salt and fry on a high heat, stirring continuously. The capsicum should be crispy, so do not over cook it.
Reduce the heat, add the fried paneer, mix well and cook for a few more minutes till the paneer is well coated with the sauces. Garnish with finely chopped spring onion greens. Serve it as a starter or as a side dish for vegetable fried rice or noodles.
