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Chili Paneer
Region: Indian
Dish:Vegetarian - Curries


250g Paneer
2 medium onions
2 medium capsicums
6-8 green chilies
3-4 cloves garlic
1 tbsp corn flour
2 tbsp soya sauce
1tbsp Ketchup
½ tsp salt
1 cup vegetable stock
1tsp white vinegar
Refined oil to deep fry


Cut paneer in 1” cubes and sprinkle 2 tbsp cornstarch over it. Toss the paneer lightly to coat the corn starch. Take care not to break the paneer.
Heat sufficient oil in a karhai. When oil is medium hot, add the paneer pieces and fry till golden brown. Take care to fry in batches. Remove on absorbent paper.
Cut the onion into 8 pieces and remove the smaller inner pieces.
Cut each capsicum into 8 pieces and deseed.
Cut the green chilies into slices and set aside.
Dissolve the remaining cornstarch, Ketchup and vinegar in the vegetable stock and set aside.
Heat 2 tbsp oil in a pan. Ad crushed garlic to fairly hot oil and sauté for 10 seconds or till light golden in color. Add the onion and capsicums and green chilies and toss on high flame for 30 seconds. Add the capsicum and toss well for another minute. The vegetables should be cooked but crisp. Add the salt, paneer and soya sauce and toss well. Add the corn slurry over high heat, stirring till the sauce is thick enough to coat the paneer and the vegetables.
Serve immediately.

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