Marinade - Marinate ¼ kg of Paneer, cut into 1” pieces in a bowl with a large pinch of Black Pepper Powd er, Salt to taste, ½ tsp of finely chopped Ginger, ½ tsp of finely chopped Garlic and 5 tbsp of Water mixed with 1 tbsp of Corn Flour for 10 minutes.
Paneer - Heat 2 tbsp of Oil in a pan and place the marinated paneer; shallow fry till brown on all the sides. Remove and keep aside.
Capsicum Paneer - In the same pan saute 1 tbsp of finely chopped Ginger, 1 tbsp of finely chopped Garlic and saute on high heat for 30 seconds. Add 6-7 tbsp of chopped Spring Onion Whites and saute for 2 minutes. Add a sliced Capsicum and stir fry on high heat for 2 more minutes. Add 1 tsp of Red Chilli Powder, 1½ tbsp of Tomato Sauce, 2 tsp of Soy Sauce, 2 tsp of Vinegar, ½ tbsp of Sugar and mix well. Add the sauteed paneer, toss for a minute on high heat and add a tbsp of Corn Flour dissolved in 5 tbsps of Water; Add Salt as needed and combine on high heat, tossing the contents for 2 minutes.
Garnish with 3-4 tbsp of Chopped Spring Onion Greens and serve hot as an appetizer or with fried rice.
Paneer - Heat 2 tbsp of Oil in a pan and place the marinated paneer; shallow fry till brown on all the sides. Remove and keep aside.
Capsicum Paneer - In the same pan saute 1 tbsp of finely chopped Ginger, 1 tbsp of finely chopped Garlic and saute on high heat for 30 seconds. Add 6-7 tbsp of chopped Spring Onion Whites and saute for 2 minutes. Add a sliced Capsicum and stir fry on high heat for 2 more minutes. Add 1 tsp of Red Chilli Powder, 1½ tbsp of Tomato Sauce, 2 tsp of Soy Sauce, 2 tsp of Vinegar, ½ tbsp of Sugar and mix well. Add the sauteed paneer, toss for a minute on high heat and add a tbsp of Corn Flour dissolved in 5 tbsps of Water; Add Salt as needed and combine on high heat, tossing the contents for 2 minutes.
Garnish with 3-4 tbsp of Chopped Spring Onion Greens and serve hot as an appetizer or with fried rice.
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