Chilli Paneer Stir-Fry

Ingredients

• Paneer - 250 g
• Egg - 1 whole
• Pepper powder - 1/2 tsp
• Plain flour (maida) - 1/2 cup
• Vegetable stock cube - 1 whole
• Onion - 2 whole
• Ginger-garlic paste - 1 1/2 tbsp
• Green chilies - 3 whole
• Soy sauce - 1 tbsp
• Chili sauce - 1 tsp
• Tomato sauce - 1 tbsp
• Corn flour - 1 tbsp
• Sugar - 1 tsp
• Capsicum - 1 whole
• Oil
• Spring onions or curry leaves for garnish

Instructions

1. 1Pat the paneer dry and set aside as cubes; if you have a block, cut it into bite-sized cubes and gently pat them to remove excess moisture.
2. 2Beat the egg in a small bowl. For the main batter, whisk together the beaten egg, plain flour, pepper powder, ginger-garlic paste, a pinch of salt and a little vegetable stock or water until smooth. For an eggless option, whisk plain flour, ginger-garlic paste, corn flour, pepper powder and salt with enough water to make a thick batter.
3. 3Dip the paneer pieces in the batter to coat them evenly, then deep-fry in hot oil until light brown and crisp; drain the fried paneer on paper towel so it stays crisp.
4. 4Heat oil in a wide pan, add the chopped onion, ginger-garlic paste, sliced green chilies and chopped capsicum, and sauté until the edges soften and the raw aroma cooks away, about until the vegetables are tender but still bright.
5. 5Add dissolved vegetable stock (or a splash of water), soy sauce, chili sauce and tomato sauce to the pan and stir to combine so the flavors come together.
6. 6Mix 1 tbsp corn flour with 5 tbsp of water to make a smooth slurry, pour it into the pan, then add the fried paneer and salt; toss everything gently and cook until the sauce is absorbed and the mixture is relatively dry.
7. 7Stir in the sugar, taste and adjust seasoning, then remove from the heat.
8. 8Garnish with spring onions or curry leaves and serve immediately with fried rice. Optional: finish with a squeeze of lime for a bright lift before serving.