Hakka Chile Paneer

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.

• Preparation Time: 30 mins
• Cooking Time: 13 mins
• Total Time: 43 mins
• Calories: 343 Calories

Ingredients

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

Recipe Instructions

Step 1

Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce.

Step 2

Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer; mix until thoroughly coated.

Step 3

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.

Step 4

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.

Step 5

Sprinkle cilantro over paneer before serving.