Chili Paneer

Method

Golden, firm paneer cubes coated in a glossy, syrupy brown sauce. Thai chilies provide a sharp heat that cuts through the cheese, while peppers remain crisp to the bite.

1. 1

   Cut the paneer into regular 2 cm cubes. In a mixing bowl, mix the cornstarch, wheat flour, and a pinch of salt. Toss the cubes in it to powder them evenly; the starch guarantees a thin and crispy crust.

2. 2

   Heat the oil in a wok or large frying pan. Fry the paneer cubes over high heat until they are well browned on all sides. Remove to paper towels to keep the crispness.

3. 3

   Keep a base of oil in the wok. Throw in the minced garlic, ginger, and split chilies. When the garlic starts to color, add the onions and peppers cut into large squares. Sauté for 2 minutes: they should remain firm and shiny.

4. 4

   Pour in the soy sauce, red chili sauce, vinegar, and sugar. Deglaze the bottom of the wok. Pour in a little water mixed with a spoonful of starch. Let boil for a few seconds until the sauce thickens and coats the spoon.

5. 5

   Put the paneer back in the wok. Sauté vigorously so that each cube is well glazed by the sauce. Sprinkle with fresh cilantro and chopped green onions at the last moment.