Updated: Aug 14, 2020
When it's kid approved, you know you have a winning dish. My son, Rahul, loves this next recipe!
When it's kid approved, you know you've got a winning dish!
I package of paneer (about 2 cups) – cut into cubes
¼ cup cornstarch
¼ cup vegetable oil
4-5 garlic cloves – minced
2 tbsp Ginger grated
1 chopped onion..roughtly into squares
Green chilies halved – this can be optional but there are some that are not as spicy…does give a nice look
1 bell pepper - diced
For the gravy
2 tbsp soy sauce
2 tbsp chili sauce ( I used the spicy hot sauce)
2 tbsp tomato sauce ( I used pasta sauce as that s what I had)
1 tsp sugar
2 tbsp water (can use more if you feel its burning at the bottom of the pan)
½ cup chopped cilantro
2 green onions chopped ( gives it the professional look J)
Cut the paneer into cubes
Mix well with the cornstarch
Fry the paneer until its golden brown..dont walk way…paneer can burn easily – remove from the pan
Combine garlic and ginger in the hot oil (in the same pan)
Add onions, green chilies and bell peppers.
Cook until gold brown (about 5-7 min)
Mix soy sauce, hot sauce, tomato sauce, sugar, salt and the remaining cornstarch ( I basically put some water in the container that had the cornstarch) into onion mixture.
You can use water if the mixture is too thick (more of a preference really)
Add the cooked paneer and stir until the gravy is thickened (probably 2 to 3 min)
Garnish with cilantro and the green onions.
Great with naan, roti, or rice!