Hakka Chile Paneer recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1309.1 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

  5. Sprinkle cilantro over paneer before serving.

Recipe Yield

2 servings

Recipe Note

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.

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