I have finally perfected the art of making Saucy Paneer.
This is what I will name my dish as it is neither too spicy to call it Chilli Paneer nor is is like a Manchurian dish to call it Manchurian Paneer.
It will satiated all taste buds. My family loved it. You can make it dry or keep a thick gravy. Its Versatile !!
Ingredients used ...
Paneer - 500 gms (cubed)
Capsicum- 3 (large) cubed
Onions - 3 (large) cubed
Garlic - 5 flakes (or depends on how garlicky you would like to have it)
Soya sauce - enough to coat the cubed paneer
Chilli sauce (green or red) - according to the amount of spice you enjoy
Tomato chilli sauce - to taste
Tomato ketchup - to taste
Red Vinegar - 1 tbsp
Preparation . . .
1) Pour a little cooking oil in the non-stick pan and turn the panner. I discovered that the paneer was firm but very rubbery and tight when fried well which is not the way I like it. Keep aside on a kitchen towel to absorb the oil.
2) Pour a little oil in your non-stick pan and fry the cubed onions and garlic. Once almost done, fry the cubed capsicum.
3) Add the soya,chilli or tomato -chilli, tomato ketchup, vinegar and stir till done.
4) Add the fried paneer and mix well.
5) Pour a little water to cook the paneer, to taste.
6) Thicken or dry up the gravy.
7) Serve as an accompanient or with fried rice or roti.