Chili Paneer

Ingredients

• 14 oz paneer (cubed (about 1 1/2 cups))
• 1 onion (sliced pole to pole)
• 2 medium bell peppers (cut into sticks)
• 1 serrano chili (chopped with seeds removed.)
• 1 tbsp corn starch (for the paneer)
• 1 tsp corn starch (for the slurry)
• 3 tbsp oil (separated)
• 1 tsp ginger (grated)
• 3 cloves garlic (minced)
• 3 tbsp chili paste ((I use sambal oelek))
• 1 tbsp ketchup ((optional))
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• salt

Instructions

1. Heat a skillet with 2 tbsp oil.
2. Sprinkle 1 tbsp of cornstarch onto the paneer cubes. Toss until well coated.
3. In a bowl, make a slurry by mixing 1 tsp cornstarch with 1/2 cup cold water. Stir until all the lumps are removed and set aside for at least 2 minutes.
4. In a non-stick pan, heat 1 tablespoon of oil over medium heat. Add the paneer and pan fry until golden brown. Set aside on a paper towel to absorb excess oil.
5. In the same pan (no need to rinse or wipe), add 1 tbsp of oil. Toss in the onions, bell peppers and a pinch of salt. Cook until soft. Add chilies.
6. While the bell peppers cook,
7. Add in the ginger and garlic to the onions and bell peppers. Stir. Let cook for about 30 seconds.
8. Turn the heat to low and add in the cornstarch slurry. Stir.
9. Add the fried paneer cubes.
10. Add in the chili paste, ketchup, soy sauce and vinegar. Stir.
11. Cook for about 5 to 7 minutes until all the ingredients are well combined.

Nutrition

• Calories: 395
• Carbohydrates: 15
• Protein: 14
• Fat: 32
• Saturated Fat: 13
• Polyunsaturated Fat: 3
• Monounsaturated Fat: 7
• Trans Fat: 0.04
• Cholesterol: 56
• Sodium: 313
• Potassium: 240
• Fiber: 2
• Sugar: 6
• Vitamin A: 1921
• Vitamin C: 81
• Calcium: 421
• Iron: 1