Chile Paneer
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups cubed paneer
1 bell pepper or capsicum
2 large onions
4 green chiles, slit
1 tsp ginger garlic paste (use freshly ground paste if possible)
1 Tbsp soy sauce
1 tsp tomato paste/ketchup
2 Tbsp plus 1 Tbsp oil
1/2 tsp sugar
1 Tbsp corn flour plus 3 Tbsp water to make a smooth paste
Salt to taste
For the marinade:
3 Tbsp flour
2 Tbsp corn flour/corn starch
1 tsp freshly ground pepper
1 tsp minced garlic
A pinch of salt
Water
Instructions:
Make a thick-ish paste with the ingredients for marinade. Dunk the paneer pieces in and let them soak in the marinade.
Add 3-4 tbsp oil in a pan and shallow fry the paneer pieces, turning them over when the cooked sides are brown. Drain and set aside.
In the same pan, add chopped onions, green chillies, and capsicum. Cook until the onions turn transparent – 2-3 mins.
Next, turn the flame to high and add soya sauce, green chile sauce, sugar and tomato paste. Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.
Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt (since the sauces will have salt). Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour.
Serve steaming hot as an appetizer! Serves 2.
From cookingandme.com