HAKKA CHILE PANEER

Hakka Chile Paneer image

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.

Provided by .mit

Categories Everyday Cooking Vegetarian

Time 43m

Yield 2

Number Of Ingredients 16

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Ingredients

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

Steps:

Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce.
Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer; mix until thoroughly coated.
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.
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.
Sprinkle cilantro over paneer before serving.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 24.8 g, Cholesterol 18.9 mg, Fat 19.7 g, Fiber 2.2 g, Protein 17.6 g, SaturatedFat 5.4 g, Sodium 1309.1 mg, Sugar 5.5 g