| Serves: 2 | Cooking time: 15 mins |
Ingredients:
Paneer, cut into cubes – 200g
Onion, diced into squares – 1 medium
Capsicum, diced into squares – 1 medium
Spring onion, chopped – 1/2 cup
Hot chilli sauce – 1 tablespoon
Soy sauce – 2 teaspoons
Tomato ketchup – 1 tablespoon
Pepper powder – 2 teaspoons, optional
Salt – to taste
Oil – 2 tablespoons
Procedure:
- Heat 2 tablespoons of oil in a frying pan and fry the paneer cubes till they turn brown and crispy on both sides.
- Remove them onto a tissue paper/kitchen towel and leave them aside.
- Into the same pan add the diced onions and capsicum and stir fry them over a high flame for about 2-3 mins till they are slightly cooked. Do not overcook them as they need to hold their shape and remain crunchy.
- Then add the soy sauce, tomato ketchup, hot chilli sauce and pepper powder. If you do not have hot chilli sauce, soak about 4-5 red chillies in 3 tablespoons of water for about 30 mins and grind them to a fine paste. Use this paste as a substitute for hot chilli sauce.
- Once the sauces are well coated over the vegetables, add in the salt but be sure to add little since the sauces already have a good amount of salt in them.
- Finally add the fried paneer and give it a good toss.
- Switch off the heat, sprinkle with spring onions and serve as side dish for schezuan fried rice/noodles.
Variations:
In my recipe, I chopped the onion lengthwise (the leftover pieces in my fridge), but it is recommended to dice them into squares as this will balance the texture of the recipe.
