Paneer 65

How to Prepare

1. Cut paneer into bite-sized cubes (about 1 inch).
2. In a mixing bowl, prepare a marinade with 1 cup curd
3. 2 tbsp ginger-garlic paste
4. 2 tsp red chili powder
5. 1 tsp turmeric powder
6. 2 tsp garam masala
7. 4 tbsp cornflour
8. 4 tbsp rice flour, and salt to taste. Mix well.
9. Add paneer cubes to the marinade, coat evenly, and let it rest for 20 minutes.
10. Heat oil in a deep frying pan over medium heat. Fry the marinated paneer cubes in batches until golden and crispy. Remove with a slotted spoon and set aside on a paper towel.
11. In a wok, heat 2 tbsp oil. Add 2 tsp cumin seeds and let them splutter.
12. Add 4 chopped green chilies
13. 20 curry leaves, and 2 cups sliced bell peppers (mixed colors). Sauté for 3-4 minutes.
14. Add 4 tbsp tomato ketchup
15. 2 tbsp soy sauce
16. 2 tbsp red chili sauce, and 1 tsp black pepper powder. Mix well to form a sauce.
17. Add the fried paneer cubes to the sauce. Toss gently to coat evenly and cook for 2-3 minutes.
18. Garnish with chopped coriander leaves and serve hot as a sabzi with roti or rice.