Devilled paneer
Ingredients
Metric
Imperial
Paneer
- 400g of paneer, cut into 2.5cm cubes or rectangles
- 1/2 tsp ground turmeric
- 1 tsp salt
- 3 tbsp of rapeseed oil
- 1 banana pepper , deseeded and cut into 2.5cm cubes
- 1 small red onion, cut into 2.5cm cubes
- 2 green chillies, deseeded and sliced
- 4 spring onions, finely chopped
Sauce
- 2 tbsp of rapeseed oil
- 1 tbsp of fresh ginger, minced
- 1 tbsp of garlic, minced
- 12 curry leaves
- 1/2 tsp black peppercorns
- 1 cinnamon stick, (around 5cm in length)
- 1 tbsp of chilli flakes
- 2 tsp light soy sauce
- 1 tbsp of double concentrated tomato paste
- 100g of tomato ketchup
- 1 tbsp of white vinegar
- salt to taste
Method
Mix the paneer, ground turmeric and salt in a bowl and leave to marinate for 15 minutes
- 400g of paneer, cut into 2.5cm cubes or rectangles
- 1/2 tsp ground turmeric
- 1 tsp salt
Make the devilled sauce. Heat the oil in a saucepan over medium heat and fry the ginger and garlic for about two minutes until fragrant and golden
- 2 tbsp of rapeseed oil
- 1 tbsp of fresh ginger, minced
- 1 tbsp of garlic, minced
Add the curry leaves, black peppercorns, cinnamon stick and chilli flakes and fry for a few seconds. Stir in the soy sauce, tomato paste and tomato ketchup along with half a cup of water and continue to cook until thick. Add the vinegar, season with salt and cook for a further minute. Set aside
- 12 curry leaves
- 1/2 tsp black peppercorns
- 1 cinnamon stick, (around 5cm in length)
- 1 tbsp of chilli flakes
- 2 tsp light soy sauce
- 1 tbsp of double concentrated tomato paste
- 100g of tomato ketchup
- 1 tbsp of white vinegar
- salt to taste
Heat the rapeseed oil for the paneer in a clean deep non-stick pan or wok and fry the paneer on all sides until golden
- 3 tbsp of rapeseed oil
- 400g of paneer, cut into 2.5cm cubes or rectangles
Add the banana pepper, red onion and green chillies. Stir fry for 30 seconds, then add the devilled sauce and continue to stir fry for a further 2-3 minutes until the sauce is coating the paneer and vegetables and piping hot. Garnish with the spring onions and serve straight away
- 1 banana pepper , deseeded and cut into 2.5cm cubes
- 1 small red onion, cut into 2.5cm cubes
- 2 green chillies, deseeded and sliced
- 4 spring onions, finely chopped
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