Name: Hakka Chile Paneer recipe
Ingredients: 7 tablespoons water, divided;1 teaspoon ground red chile pepper;1 teaspoon white sugar;3 tablespoons cornstarch;1 teaspoon ground black pepper;2 pinches salt or to taste;9 ounces paneer, diced;2 tablespoons corn oil;1 tablespoon chopped garlic;½ onion, sliced into strips;1 green bell pepper, sliced into thick strips;¼ cup sliced lettuce;1 tablespoon hot pepper sauce (such as Encona™);1 tablespoon soy sauce;1 teaspoon vinegar;1 tablespoon coarsely chopped cilantro

All Recipes Everyday Cooking Recipes Vegetarian

Ingredients

7 tablespoons water, divided 1 teaspoon ground red chile pepper 1 teaspoon white sugar 3 tablespoons cornstarch 1 teaspoon ground black pepper 2 pinches salt or to taste 9 ounces paneer, diced 2 tablespoons corn oil 1 tablespoon chopped garlic ½ onion, sliced into strips 1 green bell pepper, sliced into thick strips ¼ cup sliced lettuce 1 tablespoon hot pepper sauce (such as Encona™) 1 tablespoon soy sauce 1 teaspoon vinegar 1 tablespoon coarsely chopped cilantro

Nutrition Info

343.3 calories carbohydrate: 24.8 g cholesterol: 18.9 mg fat: 19.7 g fiber: 2.2 g protein: 17.6 g saturatedFat: 5.4 g servingSize: - sodium: 1309.1 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Directions

Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce.
Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer, mix until thoroughly coated.
Heat oil in a large skillet over medium heat. Add coated paneer, cook and stir until starting to brown, 5 to 8 minutes. Transfer to a plate using a slotted spoon.
Stir garlic into the skillet, cook until fragrant, about 1 minute. Add onion and green pepper, cook and stir until starting to soften, about 2 minutes. Mix in remaining 2 tablespoons water. Stir in chile sauce, lettuce, hot pepper sauce, soy sauce, and vinegar. Return paneer to the skillet, cook until coated with sauce, about 5 minutes.
Sprinkle cilantro over paneer before serving.

Recipe Yield

2 servings

Recipe Note

This is a special take on a vegetarian favorite of mine. It's made 'dry' rather than with an excessive amount of salt, to be eaten almost as a warm salad dish. It can be eaten on its own as a light lunch or dinner, or as a side dish to a bigger meal.

Alternatives to this recipe

See more alternatives

All Recipes - More