CHILLI PA­NEER NOO­DLES

Friday - - Ramadan Recipe Special -

Cook­ing time 30 min­utes Serves 6

3 large packs dried pancit can­ton noo­dles Sesame oil, as needed 1kg pa­neer cubes 1 large onion, sliced 1 green, 1 red and 1 yel­low pep­per, sliced ¼ to ½ cup wa­ter Fresh green chill­ies, to taste A hand­ful of fresh co­rian­der, chopped, to gar­nish FOR THE SAUCE: 4 tbsp tomato purée 1 tbsp gar­lic paste 1 tbsp gin­ger paste 1 tbsp lemon juice 1 tbsp soy sauce 1 tbsp Worces­ter­shire sauce 2 tbsp ketchup Chilli pow­der, to taste 1 tsp pav-bhaji masala (op­tional)

Com­bine all the ingredients for the sauce to­gether in a bowl. Set aside. Place the noo­dles in a large pan or bowl and cover with boil­ing wa­ter. Close with a lid and leave for about 10 to 15 min­utes, stir­ring in­ter­mit­tently so that the noo­dles are soft­ened all the way through. Drain. In the mean­time, take a large saucepan, driz­zle with sesame oil and place over a medium-high heat. Fry the pa­neer cubes, stir­ring con­stantly to avoid stick­ing, un­til the colour changes to pale brown. Add the spicy sauce mix and stir to coat all the pa­neer. Add the onion slices and mixed pep­pers and stir gen­tly to com­bine. Add the wa­ter, bring to the boil and stir. Cover and lower the heat to a gen­tle sim­mer for about five to 10 min­utes, stir­ring oc­ca­sion­ally. Add the soft­ened, drained noo­dles and stir so that the pa­neer mix is in­cor­po­rated and the noo­dles are cov­ered in sauce. Sim­mer for a few more min­utes, then add the chopped green chilli. Stir one last time to in­cor­po­rate them into the noo­dles. Gar­nish with freshly chopped co­rian­der and serve.

Michael Aram casse­role serv­ing dish Dh1,660 and dish holder Dh1,270 Arthur Price 44-piece cut­lery set 56 Dh1,200 My sis­ter’s a fab­u­lous cook and this is one of her cre­ations. Af­ter a taste, I was com­pletely hooked – even more so when I found out that it takes just min­utes to pre­pare.

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