Chili paneer with
50g rice or noodles
200g Vegetables for any vegetable preparation of your choice.
1 tablespoon cornstarch
1 tablespoon flour
pinch chili powder
1 teaspoon Vinegar
2 tablespoons Soy sauce
2 tablespoons Red chili sauce
25g green pepper
1 clove garlic
Mix cornstarch, flour, chili powder, salt and pepper with half the soy sauce, vinegar and chili sauce to make a batter.
Coat Paneer in batter.
Shallow fry within oil quota (1 tsp should be enough).
Set paneer aside.
Saute garlic until fragrant, add onions and green pepper and cook for 2 minutes.
Add the other half of the vinegar, soy sauce, and red chili sauce, and the remainder of the cornstarch batter if you like a thicker sauce to the vegetables.
Stir until vegetables are well coated, add Paneer back in, and cook for 1 minute.
Garnish with spring onions and serve.