Tantalise your tongue with this amazing Indo-Chinese Punjabi vegetarian dish…. So easy and so so so flavorful! ❤

Ayesha’s Kitchen

Ingredients:

FOR PANEER

• 500 gms paneer (cut into chunks)
• 1 egg + 3 tbspns corn flour /2 tbspns flour and water batter (to fry paneer)
• Salt
• Red chilli powder
• 1 tspn garlic paste
• Oil for deep frying

FOR STIR FRY

• 1 red onion cut into chunks
• ½ green capsicum cut into chunks
• ½ red capsicum cut into chunks
• 3 small green chillies (cut into slices)
• 2 tbspns tomato paste (not ketcup)
• ½ cup chilli garlic sauce
• 1 tspn ginger and garlic paste
• 2 curry leaves chopped
• Salt to taste
• A generous pinch of Chinese salt/ Ajinomoto
• 1 tspn red chilli powder
• ½ tspn cumin seeds
• 1 tspn coriander powder
• A splash of lemon juice
• 2 tbspns soy sauce
• 2 tbspns spring onions (green part, chopped)
• Few sprigs of fresh coriander (chopped)
• 4- 5 tbspns oil for cooking

Method:

• If you are pure vegetarian then make a batter of cool water and flour, add salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like pakoras.
• And if you are non-vegetarian, make a batter of egg, corn flour, salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like battered fish.
• Keep aside until further needed.
• Heat oil in a wok and fry cumin seeds, ginger garlic paste and onion chunks for 1 minute or until they get a light colour. Add tomato paste, chilli garlic sauce and all the other seasonings, soy sauce and curry leaves and mix on high heat for a minute and reduce flame.
• Add capsicums and green chilli and cook for 2 minutes.
• Now add fried battered paneer and spring onion and again cook it on high flame for 1 minute adding a splash of lemon juice with constant stirring so all the sides cook equally and it does not stick to the bottom of the pan.
• Serve hot with boiled or steamed rice and sprinkle some coriander.