Indo-Chinese Food ~ Chilli Paneer

Hope you had a wonderful start into 2010. Wishing you a safe, happy and healthy 2010! Reflecting on 2009, I’ve had an enjoyable food blogging year and look forward to another year of good food, fun and cheer.

I’m beginning the new year with a favorite appetizer, Chilli Paneer. Last week, I prepared a vegetarian Indo-Chinese meal consisting of Sweet Corn Vegetable Soup, Chilli Paneer and Vegetable Soft Noodles with Schezwan Vegetables.

Control the level of spice by reducing the amount of red chillis. Use spring onion white and greens for that authentic restaurant-style appetizer look and flavor.

1 Heat oil in a flat non-stick pan, place the thinly coated paneer pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and saute for 2 mts. Add sliced capsicum and stir fry on high flame for 2 mts. Add red chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed paneer and toss for a mt on high flame. Add 5 tbsps of water and adjust salt if necessary.
3 Add the cornflour water and combine on high flame, tossing the contents, for 2 mts. You will find that it becomes thick due to cornflour.
4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.