This dish captured my heart with its delectable combination of tender paneer, aromatic spices, and a tangy sauce. While I’ve made a few tweaks to suit my taste, this version still stays true to the authentic essence of this beloved dish.
INGREDIENTS
- 500g Paneer
- 4 tablespoons Cornstarch
- 1 teaspoon Ground Black Pepper
- 4 cloves Garlic
- 2 Green Chillies
- 1 Red Chilli
- 1 Green Pepper
- 1 Small Onion
- Spring Onions
Sauce Ingredients:
- 5 tablespoons Tomato Sauce
- 1 teaspoon Honey
- 1 tablespoon Hot Sauce (any variety)
- 3 tablespoons Soy Sauce
METHOD
- Begin by coating the paneer with cornstarch and ground black pepper, ensuring each piece is well coated.
- Air fry the paneer at 180 degrees Celsius for 25 minutes until it turns golden and crispy. Alternatively, you can also pan-fry or bake it until lightly browned.
- In a separate pan, fry the onions, garlic, and green chillies until they become fragrant and lightly caramelized.
- Add the green pepper and cook for an additional 5 minutes until it becomes slightly tender.
- Gently add the fried paneer to the pan and mix well with the onion and pepper mixture.
- In a bowl, combine the tomato sauce, honey, hot sauce, and soy sauce. Mix until well combined.
- Pour the sauce mixture over the paneer and vegetables, adding a little water to coat everything evenly. Stir well to ensure the paneer is thoroughly coated.
- Add spring onions for a fresh burst of flavor and continue cooking the paneer for an additional 5-7 minutes to allow the flavors to meld together.
- Serve this divine chilli paneer dish with warm roti or naan, allowing the enticing flavors to take your taste buds on a journey to India.