There is a lovely restaurant In Wembley called Sakonis Which is always busy and serve lovely Gujarati,south Indian and Indo-Chinese street snacks. My favourite starter every time I go There is Chili Paneer, I absolutely love it. I've always thought to myself I wonder how they make it, It doesn't look too complicated. So I decided to give it a go. It was delicious.
Paneer is a soft crumbly cheese native to India and is also used in the Middle East. It's a very versatile and fresh flavoured cheese which is used in many types of Indian cuisine.
This cheese is made out of cows milk and readily available in Indian supermarkets.
You can buy Paneer in a block or already cubed. These must be kept in the freezer as they are milk based.
Paneer 1 block cubed or as needed.
4 tbsp plain flour.
2 tsp corn flour
Pinch of salt
1 tsp 3G Paste plus extra for stirfrying
Splash of soy sauce plus extra for stir frying
Water as needed to make batter.
3 Green Chilies (left whole and split length wise)
1 Onion cut into large pieces
2 Bell peppers ( I used green and Red) Cut into strips.
Pinch of black pepper
Large Squirt of tomato ketchup.
Oil for frying.
Sift flour, cornflour,salt and black pepper into a large bowl
Add the soy soy sauce and add a little water at a time to make a thin batter.
Add cubed paneer to the batter and give it a good mix and set aside for 5-10 minutes to marinate.
In the mean time prepare the Veg.
Add 3 tbsp of vegetable oil to a large pan (medium heat) and gently add the paneer with a spoon with holes or a slotted spoon as we don't want excess batter, just a coating.
Fry for a couple of minutes until golden brown.
Remove the paneer from the pan and set aside on a plate with a kitchen towel on it to remove excess oil.
Now add a little oil in the same pan (medium heat) add 1 tsp of 3G Paste and stir quickly for 5 seconds.
Now add the veg and mix well.
Add a few dashes of soy sauce and a large squirt of tomato ketchup and mix through.
Now add in the Paneer and mix through and heat for a few minutes before serving. Keep the veg crunchy as it's nice to have a bite to them.
Serve as it is as a starter or enjoy with noodles.