Chili Paneer Recipe

Directions

Place paneer in a bowl and add enough cornstarch to coat; mix well.
Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

Cook 5-star weekday dinners every time.

Cook's Note:
Use tofu instead of paneer (cottage cheese) and go vegan!
You can make a thick batter of cornstarch using water and then coat paneer pieces with it, if desired.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Per Serving: 302 calories; 8.8 g fat; 34.6 g carbohydrates; 22.5 g protein; 22 mg cholesterol; 2088 mg sodium. Full nutrition