Paneer Chilli

Ingredients

• 1 tbsp. Oil 
• 1 Onion (Cubed)
• 1 Capsicum (Cubed)
• Sugar - a large pinch
• Salt - a pinch (Adjust as needed)
• Spring onion - 3 (Finely chopped) 

For Fried Paneer :

• Paneer - 7oz (1/2 Packet) 
• All purpose flour/Maida - 1 1/2 Tbsp 
• Corn flour - 1 1/2 Tbsp 
• Salt - 1/4 tsp (Adjust as needed) 
• Oil - For frying 

For Chilli Garlic Sauce Mixture :

• Oil - 1 Tbsp 
• Garlic - 1 1/2 Tbsp (Finely chopped) 
• Ginger - 1 1/2 Tbsp (Finely chopped) 
• Asian hot sauce (Sriracha) - 1 tsp 
• Tomato ketchup - 1 Tbsp 
• Crushed red pepper/Chilli flakes - 1/2 tsp 
• Fresh ground black pepper - 1/4 tsp 
• Soya sauce - 4 drops 
• Salt - A large pinch (Adjust as needed) 

Instructions

• First cut the paneer into smaller cubes and let it sit in hot water for about 10 minutes. 
• Meanwhile take a mixing bowl add the all purpose and corn flours, Salt and required amount of water (about 3 Tbsp) mix well to get a thin paste. 

• Now remove the paneer from water and add to the prepared batter and mix in such a way that the batter gets coated evenly over the paneer cubes. 
• Keep aside and let it rest for 3 minutes.
• Meanwhile heat the oil for frying. 
• Fry the batter coated paneer in batches until golden brown. 
• Drain the excess oil on a paper napkin.

• Now will move on to the chilli garlic sauce mixture for chilli paneer.
•  Heat a pan with oil, add the garlic, ginger and saute until they are golden brown. 
• Turn the flame to low-medium. 
• Now add the other ingredients listed under "For chilli garlic sauce mixture" in given order and saute until the mixture becomes slightly thick and starts to ooze out the oil. 
• Turn off the flame and keep aside.
• Now heat a large pan / wok with oil, add the onion and saute until translucent. 
• Add the capsicum, salt, sugar and saute for a minute. 

• Follow it by the prepared sauce mixture and give a stir until well combined.
• Finally, add the fried paneer and toss until they are well combined with the mixture. 
• Add the chopped spring onion give a quick toss and turn off the flame. 
• Transfer to the serving plate.

Enjoy hot as an appetizer.

Notes

- Soaking paneer in hot water is purely optional. It is needed to soften the paneer. In case of using home made paneer you can skip that step.
- The batter should not be too thin or thick. It should get coated over the paneer, but it should not be a thick coating.
- You can shallow or deep fry the paneer.
- Do adjust the spiceness (Hot sauce, Black pepper, Chilli flakes) according to your comfort level. The quantity mentioned is for a spicy version.
- Do adjust the salt according to your taste keeping in mind that the sauces added have salt in them.