This dish in India is usually made with Chicken or Paneer. However you can substitute it with extra firm tofu if you like.
Ingredients:
For the Paneer marinade:
8 oz Paneer
1 and 1/2 tbs Corn Starch
1 Egg
1 tsp Huy Fong Sriracha Hot Chili Sauce
1 tsp Ground Black Pepper
1 tbs Soy Sauce
For Gravy:
Olive Oil
1 tbs Ginger & Garlic Paste
1/2 an Onion – cut in slices
1/2 a Green Pepper – cut in slices
2 Green Serrano Chilies – cut in 4 slices
Handful of Green Onions – diced
1 tsp Huy Fong Sriracha Hot Chili Sauce
1/2 a cup Vegetable stock (you can use Chicken stock)
1 tbs Corn Starch mixed with 1/2 a cup of water (should be watery, you can use stock instead of water if you prefer)
Marinate the Paneer with the above listed marinade ingredients and set aside.
Heat a non-stick pan with 2 tbs of Olive Oil and add the marinated Paneer in the oil. (This is usually fried in a deep fryer but I don’t like to use much oil in my cooking).
Fry till Paneer turns golden brown and remove on a Paper towel to remove excess oil.
In the same wok add 1 tbs of extra Olive Oil and add the sliced Onions and fry for a few minutes.
Add the Green Peppers.
Quickly add the Green chilies, followed by the ginger garlic paste.
Add the Green Onions.
Add the Hot Sauce.
Cook the mixture for a minute.
Add the Vegetable stock followed by the Corn starch mixed with water.
Once the ingredients are all mixed well.
Add the Paneer pieces and let it soak up the gravy, till a thick consistency is reached.
(note if you are going to use chicken, add the chicken prior to the corn starch mixture as the mixture will thicken the gravy really quick).
Garnish with extra green onions.
Serve Hot.
I served this with Vegetable Fried Rice and Chicken 65. Recipe for Chicken 65 to follow.
Happy Cooking!
Recipe adopted from Sanjiv Kapoor’s Khana Khazana.
Eat with the Monk 