Crispy Chilli Paneer with Peppers and Spring Onion

What you need

• 300 g (10 oz) paneer, cut into 2 cm cubes
• 2 tbsp cornflour, for the coating
• 2 tbsp plain flour
• 1/2 tsp chilli powder
• 1/4 tsp black pepper, ground
• 1/4 tsp salt, plus extra to taste
• neutral oil, for deep-frying, plus 1 tbsp for the wok
• 4 cloves garlic, minced
• 2 cm ginger, peeled and minced
• 2 green chillies, slit or chopped
• 1 onion, cut into 2 cm squares, layers separated
• 1 green bell pepper, cut into 2 cm squares
• 2 tbsp light soy sauce
• 1 tbsp green chilli sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tbsp cornflour, for the sauce, mixed with 60 ml (1/4 cup) cold water
• 3 spring onions, green parts sliced

Method

Restated from the original video

1. 1

   Put the paneer in a bowl with the cornflour, plain flour, chilli powder, pepper and salt.

2. 2

   Sprinkle over 3-4 tbsp water and toss gently until every cube wears a thin, sticky coat.

3. 3

   Heat 5 cm of oil in a heavy pan to 175 °C (350 °F).

4. 4

   Fry the paneer in batches, turning, until crisp and golden, 3-4 min. Drain on a rack.

5. 5

   Stir the cornflour for the sauce into its cold water until smooth to make a slurry.

6. 6

   Heat 1 tbsp oil in a wok over high heat. Stir-fry the garlic, ginger and green chillies for 30 seconds.

7. 7

   Add the onion and bell pepper and toss over high heat until just tender but still crunchy, 2 min.

8. 8

   Add the soy sauce, chilli sauce, vinegar and sugar and stir for 1 min.

9. 9

   Pour in the slurry with 3 tbsp water and stir until the sauce turns thick and glossy, 1-2 min.

10. 10

    Tip in the fried paneer and toss until every cube is coated. Taste and add salt if needed.

11. 11

    Scatter with the spring onion greens and serve at once, before the coating softens.

Imported from cookclickndevour.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.