Stir Fried Paneer…In my previous post Spicy Stir Fried Fish, I had talked about “one of those days”, but failed to mention the second reason for having those days…”the absent maid”…didn’t want to let out all my secrets all at once!…so the reason you don’t see a host of other veggies in the fish or in this Stir Fried Paneer is ‘her’…it was her day off and of course the lazy me doesn’t chop veggies if I can get away without using them…you can go ahead shake your head at me or look at it as just one (more!!) tiny little flaw in the perfect old me.
Stir Fried Paneer
- Paneer/ Indian Cottage cheese, 300 grams
- Onion, cut into 4 and petals separated, 1 medium size
- Garlic, finely chopped, 5-6 cloves
- Fresh Coriander leaves, a handful
- Oil, 2 tbsp
- Corn Starch, 1-2 tbsp
- Roasted Peanuts, roughly crushed, a handful (optional)
- Fresh chilies of your choice, chopped (seeds removed, if you want), a handful
- Salt, if needed
For the sauce :
- White Vinegar, 2 tbsp
- Light Soy Sauce. 2 tbsp
- Chili paste , 3 tbsp ( start with 2 tbsp if unsure about the heat level)
- Honey, 1 tbsp
Cut the paneer into bite sized pieces. Sprinkle with corn starch and keep aside.
Mix the ingredients mentioned under the sauce in a small bowl, keep aside.
Heat the oil in a large flat pan. Add the paneer pieces in a single layer and lightly shallow fry till crisp and light golden brown on all sides. Strain and keep aside.
In the same pan, add garlic, half of the chilies you are using and onions.
Cook on high flame till onions go soft.
Add the paneer back into the pan along with the sauce. Toss together for a couple of minutes.
Check for seasoning and add salt, if required.
Switch off the heat, plate up and top up with remaining chilies, coriander and crushed peanuts (if using). Serve hot.
- You can add other veggies of your choice along with the onions.
- I used bottled chilli paste this time. In case you want to make your own chili paste – soak and grind whole dried chilies in warm water for an hour or so. Blend into a coarse paste with garlic using as little water as possible from the soaked chillies. Use as is, if making for immediate use. If storing for later, cook the chilli paste in a little oil and keep stirring it releases oil. Cool and store.