|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Indian cuisine is full of dishes that are a result of fusion with other cuisines. This delicious dish is an Indian adaptation of a Chinese recipe. Chili paneer is really easy to cook so is a great recipe for beginner Indian cooks to try. It makes for a terrific snack - I often add it to the appetizer menu when I am hosting a party and its hot, tangy flavors ensure that everyone loves it.
- 500 gms paneer/ cottage cheese (cut into 2-inch cubes)
- 3 tbsp vegetable cooking oil
- 2 large onions (sliced thinly)
- 5 to 6 cloves of garlic (chopped very fine)
- 1 medium bunch spring onion (chopped coarsely)
- 3 tbsp tomato ketchup
- 1 tbsp green/ red chili sauce
- 2 tsp soy sauce
- 1 tsp vinegar
- 1 chicken stock cube
- 1 large or 2 medium-sized green bell peppers/ capsicum pith seeds removed (discard) and cut into 2-inch square pieces
Gather the ingredients.
Heat the oil in a wok or deep pan on a medium to high heat.
Add the onion, garlic and spring onion (keep a little - 2 tbsps - aside for garnish later). Fry till soft.
Add all the sauces, vinegar and the chicken stock cube and cook for 2 minutes, stirring continuously.
Now add the paneer and green bell peppers. Mix well and check for salt. Season if required. Cook for 1 more minute. This dish should have almost no gravy - just a coating sauce. If it is too dry, add 1/4 cup of water and mix well.
Turn off the heat and spoon the chili paneer onto a serving platter.
Garnish with some chopped spring onion and serve with toothpicks so everyone can help themselves.