Hakka Chile Paneer - cooking recipe

Ingredients
    7 tablespoons water, divided
    1 teaspoon ground red chile pepper
    1 teaspoon white sugar
    3 tablespoons cornstarch
    1 teaspoon ground black pepper
    2 pinches salt or to taste
    9 ounces paneer, diced
    2 tablespoons corn oil
    1 tablespoon chopped garlic
    1/2 onion, sliced into strips
    1 green bell pepper, sliced into thick strips
    1/4 cup sliced lettuce
    1 tablespoon hot pepper sauce (such as EnconaTM)
    1 tablespoon soy sauce
    1 teaspoon vinegar
    1 tablespoon coarsely chopped cilantro
Preparation
    Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce.
    Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer; mix until thoroughly coated.
    Heat oil in a large skillet over medium heat. Add coated paneer; cook and stir until starting to brown, 5 to 8 minutes. Transfer to a plate using a slotted spoon.
    Stir garlic into the skillet; cook until fragrant, about 1 minute. Add onion and green pepper; cook and stir until starting to soften, about 2 minutes. Mix in remaining 2 tablespoons water. Stir in chile sauce, lettuce, hot pepper sauce, soy sauce, and vinegar. Return paneer to the skillet; cook until coated with sauce, about 5 minutes.
    Sprinkle cilantro over paneer before serving.

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