Since the start of the holy month of Shravan, my son has been observing a month without meat. To compensate for the protein in his diet, I suggested preparing a spicy vegetarian starter rich in protein. I proposed making a dish with Paneer, and he readily agreed. That inspired me to make a super spicy Paneer in Red Chilli Sauce. I love pairing Indian Cottage Cheese with bold Indo-Chinese flavours, enhancing them with extra chilli for a fiery kick—perfect with a chilled Lager Beer. A glossy finish also makes the dish look more appealing.
Ingredients ( for 2 )
Paneer – 300 gms
Capsicum – 30 gm
Onion – 1
Chopped Garlic – 1 tbsp
Red Chilli Sauce – 2 tbsp
Soy Sauce – 1 tbsp
White Rice Vinegar – 1tsp ( less acidic than other vinegars)
Chilli flakes – 1 tbsp
Chinese five-spice powder – a pinch
Ajinomoto – a pinch
Vegetable Stock – 30 ml
Salt – as per taste
Sugar – 1 tsp
Soyabean Oil – 30 ml
Chilli Oil – 1 tbsp
Method:
1 ) Cut the paneer into cubes. Dice the vegetables and set aside.
2 ) Heat oil in a pan or wok. Stir-fry the vegetables and garlic.
3 ) Add the paneer and fry further for a minute.
4 ) Add all the seasonings and mix well.
5 ) Add vinegar, vegetable stock, salt and sugar. Cook for two minutes on a high flame. Remove from flame. Pour Chilli oil and serve with garnish of your choice.
