With Christmas just around the corner, we’ve decided to introduce a new feature to the Indus blog! Each month we’ll be giving our readers a little insight into exactly what goes into our food by sharing our very own recipes!
What better time of year to test your curry-making skills than the festive period? So separate your cumin from your coriander seeds and have a go at the mouth-watering treat below!
Chilli Paneer
Ingredients
375g paneer, cubed
1 cubed red capsicum
1 cubed green capsicum
2 medium onions, cubed
Green chillies (slit in half) – as many as you dare to add!
6 large cloves garlic
1 tsp black bean paste
150ml tomato ketchup
50ml soya sauce
Salt to taste
For the paneer marinade
3 tbsp corn flour
A pinch of salt
A pinch of black pepper
A pint of red chilli powder
Water
Method
Mix the marinade ingredients together, then add water to form a thick paste. Dip the paneer pieces into the marinade so that they’re completely coated.
Fill a frying pan with enough oil so that the base is covered. Shallow fry the paneer in the oil until it is a golden brown colour. Drain it and leave it to one side.
If you have a wok, add 1-2 tablespoons of oil and heat for about a minute. If you don’t have a wok, use an ordinary frying pan.
Add the chopped onions, garlic, capsicums and green chillies and cook for 2-3 minutes on high heat. Ensure you don’t overcook, the capsicums should remain nice and crunchy!
Mix the soya sauce, tomato ketchup and black bean paste in a mug, then add to the wok. Stir the sauce thoroughly into the contents of the wok.
Ensuring that the sauce is hot, add the paneer pieces to the wok.
Mix thoroughly and add salt to taste – remember soya sauce has a high salt content!
Serve immediately and your guests will go home with full tummies and big smiles on their faces!
Total 0 comment(s) found for "Recipe of the Month! "
No comments yet! You could be the first one to comment on "Recipe of the Month! "
