Chile Paneer
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 1/2 cup paneer, cubed (make it fresh or store bought works too)
1 onion, sliced pole to pole
2 medium bell peppers, cut into sticks
1 serrano chile, chopped with seeds removed
1 tbsp + 1 tsp cornstarch, separated
3 tbsp oil, separated
1 tsp ginger, grated
1 tsp garlic, minced
2 to 3 tbsp chili paste (I like to use 3 tbsp because I like it spicy, use less if you don’t)
1 tbsp ketchup (optional)
1 tbsp soy sauce
1 tbsp rice wine vinegar
salt
Instructions:
Heat a skillet with 2 tbsp oil.
Sprinkle 1 tbsp of cornstarch onto the paneer cubes. Toss until well coated. Pan fry the paneer until golden brown. Let drain on a paper towel.
In the same pan (no need to rinse or wipe), add 1 tbsp of oil. Toss in the onions and a pinch of salt. Let cook until the onions are translucent. Add the bell peppers and green chili and another pinch of salt. Turn the heat to medium high and cook till the bell peppers start to soften.
While the bell peppers cook, mix 1 tsp cornstarch with 1/2 cup cold water. Stir until all the lumps are removed and set aside for a couple minutes. **Don’t skip this step or you’ll end up with lumps of corn starch**
Add in the ginger and garlic to the onions and bell peppers. Stir. Let cook for about 30 seconds. Turn the heat to low and add in the cornstarch slurry. Stir. Add the fried paneer cubes. then add in the chili paste, ketchup, soy sauce and vinegar. Stir. Cook for about 5 to 7 minutes until all the ingredients are well combined. Serve with rice or noodles.
From indiaphile.info