Paneer is an Indian cottage cheese, a lot like Mozarella Cheese but firmer. I like cooking with it as its versatile and takes on the flavours of the curry or sauce fabulously. I attempted this recipe as I wanted to cook dinner in less than 30 minutes without compromising on the flavours. This recipe didn’t disappoint, it is bursting with flavour and doesn’t looks the part too!
Ingredients:
- 226 gm Paneer (diced)
- 1 Green Pepper (diced)
- 2 Red Pepper (diced – I actually used one of those big pointed peppers, its the equivalent of two normal bell peppers)
- 4 Spring Onions (chopped)
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 4 tbsp Soya Sauce
- 2 tbsp White Wine Vinegar
- 1 tbsp Honey
- 2 tbsp Cornflour
- 2 cups of boiling water
- Salt and Pepper
- 2 tbsp Oil
Method:
Place the cornflour, salt and pepper in a bowl and mix well.
Add the paneer pieces and toss, ensure the paneer pieces are coated with the cornflour mixture.
Heat 1.5 tbsp oil in a pan and add the cornflour coated paneer pieces and fry on medium heat.
The paneer will release some water, but that’s OK, keep stirring to ensure they are evenly browned all over. Remove and keep aside.
Add a little more oil to the same pan and add the chopped spring onions, white part only, reserve the green part for garnishing later. Fry for about a minute.
Add the chopped peppers and cook for a couple of minutes, we don’t want to overcook the peppers.
Next, mix the soy sauce, vinegar, cornflour and honey and add to the pan and mix well.
Add the water, ginger and garlic paste and bring to a boil.
Add the chopped green part of the onion and simmer for a couple of minutes.
Stir-fry is ready to be served with rice or noodles.
Mrs. Mack's Spice of Life! 