Chilli Paneer

A Chinese meal is unacceptable in my house without Chilli Paneer. It is eaten as a starter and it is eaten yet again with the main meal. In fact, I need to hide the fried paneer cubes lest they get polished off before being served at the meal!!
Chilli paneer works beautifully as a starter at parties too. It can be prepped earlier on and put together just before serving.
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This recipe serves 4

Prepping the paneer cubes

500 gms of paneer cut into cubes
Oil for deep frying

Make into a thick paste like batter –
½ cup maida/all purpose flour
2 Tbsp corn flour
1 Tbsp Rice flour (skip if not available,but it adds crunch to the paneer)
¼ tsp salt
½ tsp pepper
1 tsp garlic, minced very fine

Dip each cube into the batter and fry in hot oil. It needs to be taken out pretty quick else gets burnt easily.
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To make the sauce

2 medium onions, cubed
2 green capsicums, cubed
2 green chillies, slit (optional. I skip them to keep the heat low or use the large less hot variety)
1 ½ Tbsp garlic, minced
1 tsp Ginger, grated fine
Mix together 1 Tbsp soy sauce, 1 Tbsp red chilli sauce and ½ Tbsp tomato ketchup
½ tsp vinegar (adjust as per taste for tartness)
Salt and pepper (check and add at the end only if required)
A large pinch MSG or ajinomoto (skip if not comfortable using it)
3 Tbsp Oil
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Heat oil and add ginger and garlic. After a minute add onions and capsicum.

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Cook stirring on high heat for 5-7 minutes.
Take off the flame and add the sauce mix, vinegar and ajinomoto.

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Add the paneer cubes and mix well.
Add salt or pepper if required. Do NOT add salt at the beginning as the sauces are high in salt content.
Serve hot.
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