CHILI PANEER

Serves: 4

For the paneer:

■ 1/4 cup (50 mL) all-purpose flour

■ 1/4 tsp (1 mL) salt

■ 6 tbsp (90 mL) water

■ 2 tbsp (30 mL) sunflower oil

■ 10 1/2 oz (300 g) paneer, cut into flat slices

For the sauce:

■ 1 tbsp (15 mL) sunflower oil

■ 1 large onion, thinly sliced

■ 2 small green chilies, finely chopped

■ 1 tbsp (15 mL) soy sauce

■ 1 tbsp (15 mL) chili sauce

■ 1 tbsp (15 mL) ketchup

■ 1/2 tsp (2 mL) salt

■ 1/4 tsp (1 mL) ground black pepper

1. To prepare the paneer, put the flour and salt into a bowl and gradually stir in the measured water to make a smooth batter.

2. Heat the oil in a frying pan over medium heat. Line a plate with some kitchen paper. Dip the cheese pieces in the batter, transfer them to the pan and fry for about 1 minute on each side, until golden. Remove the cooked paneer pieces with a slotted spoon and transfer to the paperlined plate to drain excess oil.

3. To make the sauce, add the sunflower oil to the same frying pan in which you cooked the paneer and heat over medium heat. Add the onion and green chilies and fry for about 5 minutes, until the onion is light golden. Add the soy sauce, chili sauce, ketchup, salt and pepper. Mix well.

4. Transfer the battered paneer to the frying pan, mix the pieces into the sauce well, then take the pan off the heat, transfer the mixture to a serving bowl and serve hot.