Devilled paneer
Wake up your tastebuds with this spicy paneer recipe from Karan Gokani, perfect served with rice or noodles.
- Cooking:
- Serves: 4 persons
Ingredients
- 400g ofpaneer, cut into 2.5cm cubes or rectangles
- ½tspground turmeric
- 1tspsalt
- 3tbsp of rapeseed oil
- 1banana pepper, deseeded and cut into 2.5cm cubes
- 1small red onion, cut into 2.5cm cubes
- 2green chillies, deseeded and sliced
- 4spring onions, finely chopped
- 2tbsp of rapeseed oil
- 1tbsp offresh ginger, minced
- 1tbsp ofgarlic, minced
- 12curry leaves
- ½tspblack peppercorns
- 1cinnamon stick, (around 5cm in length)
- 1tbsp ofchilli flakes
- 2tsplight soy sauce
- 1tbsp ofdouble concentrated tomato paste
- 100g oftomato ketchup
- 1tbsp of white vinegar
- saltto taste
Instructions
Step 1
Mix the paneer, ground turmeric and salt in a bowl and leave to marinate for 15 minutesStep 2
Make the devilled sauce. Heat the oil in a saucepan over medium heat and fry the ginger and garlic for about two minutes until fragrant and goldenStep 3
Add the curry leaves, black peppercorns, cinnamon stick and chilli flakes and fry for a few seconds. Stir in the soy sauce, tomato paste and tomato ketchup along with half a cup of water and continue to cook until thick. Add the vinegar, season with salt and cook for a further minute. Set asideStep 4
Heat the rapeseed oil for the paneer in a clean deep non-stick pan or wok and fry the paneer on all sides until goldenStep 5
Add the banana pepper, red onion and green chillies. Stir fry for 30 seconds, then add the devilled sauce and continue to stir fry for a further 2-3 minutes until the sauce is coating the paneer and vegetables and piping hot. Garnish with the spring onions and serve straight away