Planning Time : 5 mins
Cooking Time : 20 to 25 mins
Serves : 4
Ingredients
Paneer – 200 grams cubed
Onion – 1 expansive peeled and cubed
Capsicum/Bell Pepper – 1 expansive cubed
Garlic – 6 fat cloves slashed finely
Ginger – 2 cm piece slashed finely
Green Chili – 3 cut in diagnols
Salt to taste
Sugar – 1 tsp
Ajinomoto a squeeze (discretionary)
Tomato ketchup – 2 tblspn or to taste
Red Chili Sauce – 1 tblspn (or glue) or to taste
Green Chili Sauce – 1 tblspn or to taste
Soy Sauce – 2 tsp or to taste
Vinegar – 1 tsp or to taste
Bean stew Powder – 1 tblspn
Spring Onion a modest bunch finely cleaved
For Frying:
Generally useful Flour/Maida – 3 tblspn
Corn Flour/Corn Starch – 6 tblspn
Salt to taste
Sugar – 1/2 tsp
Pepper Powder – 2 tsp
Soy Sauce – 1 tsp
Water as required
Oil – 4 tblspn for browning
Technique:
Warmth 4 tblspn of oil in a skillet. Take every one of the fixings given for browning in a bowl, include water and make it to somewhat thin hitter. Plunge the paneer in the hitter and sear till brilliant. Evacuate it to a plate.
Blend every one of the sauces in a bowl and put aside.
Presently in the rest of the oil(if there is no oil, include a tsp more oil). Include ginger, garlic and chillies. Saute for a min.
Include onions, capsicum and saute for couple more mins.
Include salt, sugar and blend well. Include bean stew powder and sauces and blend well. Cook for couple of mins.
Include the seared paneer and hurl.
Include spring onion and blend well.Serve with noodles or seared rice.
Video to guide you better
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