I got this recipe from my dad weeks ago but just haven't had time to post it. As was almost inevitably the case, as soon as I got into the routine of posting recipes I got too busy, missed a couple of Skype sessions and fell behind.
One of my friends posted on Facebook about cutting down on his meat consumption and asked for recipes, and that finally gave me the kick up the arse I need to spend five minutes just getting it done.
Ingredients (for two hungry people)
- 1 pack of paneer (250g), cut into 1.5 cm cubes*
- 2 medium onions, finely sliced
- 1 large red or yellow pepper, finely sliced
- 2 spring onions, chopped
- 1 green chilli, de-seeded and finely sliced (or more, to taste)
- 5 tablespoons on Thai sweet chili sauce
- 5 tablespoons of tomato ketchup
- 1 tablespoon of chilli paste
- 1 tablespoon oyster sauce
- ½ tablespoon light soy sauce (or just as 1/4 teaspoon of salt)
- 1 tablespoon of cumin
- 4 tablespoons of vegetable oil
- Bowl of iced water
Warning: this is a pretty spicy dish. If you're not keen on spicy food, cut out the chilli paste and maybe just use half a green chilli (or none).
*You can replace the paneer with the same quantity of potato, but then the dish needs to be eaten right away as it will get stodgy otherwise. If you make the paneer version, it will keep in the fridge for a couple of days.
- Shallow the paneer cubes in 2 tablespoons of oil until lightly browned and then drop them into iced water (prevents it overcooking and becoming chewy).
- Add the rest of the oil to the pan and toast the cumin
- Chuck in the sliced onions and peppers and fry on a medium heat until they're softened
- Add onions and peppers
- Add all the sauces and let it cook through for 3-4 mins), stirring occasionally
- Drain the panner, pat dry with a paper towel and add it to the sauce. Warm through for 2 minutes.