Cooking Instructions
1.
Place the
Paneer (2 cups)
on a paper towel to make sure all the moisture is absorbed. Roll the pieces in some flour to keep them dry.
2.
Heat
Oil (1/2 cup)
in a pan with high sides for shallow frying.
3.
Whisk together
All-Purpose Flour (2 Tbsp)
,
Corn Starch (2 Tbsp)
,
Salt (1/2 tsp)
,
Ground Black Pepper (1 tsp)
,
Soy Sauce (1/4 tsp)
,
Rice Vinegar (1/8 tsp)
, and
Water (1 tsp)
.
4.
Coat the paneer lightly in the batter.
5.
Add the paneer cubes to the oil and fry till they are crisp on all sides.
6.
Transfer to a paper towel-lined plate and let the cubes cool.
7.
In the same pan add the
Green Chili Peppers (4)
,
Garlic (3 cloves)
, and
Fresh Ginger (1 Tbsp)
and fry for 10 seconds.
8.
Add
Green Bell Peppers (1 cup)
and
Red Onions (1 cup)
. Fry for 1 to 2 minutes, or until the onions are translucent.
9.
All-Purpose Flour (1 tsp)
and
Corn Starch (1 tsp)
Mix well and fry for a few seconds.
10.
Add
Soy Sauce (1 tsp)
,
Rice Vinegar (1/2 tsp)
,
Chili Sauce (1/2 tsp)
,
Tomato Sauce (2 tsp)
,
Salt (1 tsp)
,
Ground Sichuan Pepper (1/2 tsp)
,
Ground Black Pepper (1/2 tsp)
, and
Granulated Sugar (1/2 tsp)
.
11.
Add
Water (1/2 cup)
to the vegetables and mix well. Use less of you want less gravy.
12.
Add the fried paneer pieces to the mixture. Mix well without breaking up the paneer pieces.
13.
Switch off the flame. Serve hot, garnished with
Scallions (to taste)
.
