Supplies
Paneer
- 2 ltr full fat milk
- 2 tsp lemon juice or white vinegar - or 4 tbsp yoghurt
- Muslin sheet or clean thin napkin or tea towel
- 1 batch paneer (or packet of shop bought)
- Oil for frying
Batter
- 2 tbsp rice flour
- 2 tbsp corn flour
- 1/2 tsp kashmiri chilli powder
- 1/2 tsp white pepper powder
- 1/2 tsp garlic paste
- 1/4 tsp salt
- 2 tbsp water
Sauce
- 2 tbsp vegetable oil
- 1 tbsp finely chopped garlic
- 3cm ginger, julienned
- 1/2 red onion, in 1.5cm dice
- 1 red pepper, in 1.5cm dice
- 2 small green chillis, slit lengthwise
- 1 tbsp Chinese chilli garlic sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- Spring onions
- Black and white sesame seeds
Steps
Paneer
- Bring the milk to the boil in a large saucepan.
- Once boiling, add the lemon juice, vinegar or yoghurt and stir gently until curds start to form.
- Keep stirring until the milk has curdled completely - the whey will be yellow-ish and slightly translucent.
- Strain the curds through your muslin or thin cotton.
- With the curds in the middle, twist the cotton to remove as much liquid as possible.
- Fold the twist underneath and make a flat patty from the ball of curds.
- Put it in a shallow bowl, or on a plate, and weigh it down with something heavy.
- Let it chill in the fridge for at least one hour before using.
- Remove the paneer from the muslin and cut it into 3cm chunks.
Batter
- Mix the batter ingredients and toss the paneer in the bowl to coat evenly.
- Fry the paneer in hot oil until it has a crisp coating, then drain on kitchen paper.
- Remove the oil and wipe the wok clean.
Sauce
- Heat 2 tbsp vegetable oil then fry the garlic and ginger for 30 seconds - taking care not to burn the garlic.
- Add the chopped red onion and fry for one minute, then add the red pepper and green chilli and fry for 1 minute more.
- Add the chilli garlic sauce, soy and sugar to the pan, mix through then add the paneer.
- Add more water if needed so that the sauce can cover the paneer.
- Warm through for one minute, then serve with spring onions, sesame seeds and steamed rice.