Ingredients:
Serves 4
300 gms Cottage cheese (paneer)
2 tbsp + to deep fry Oil
3 tbsp Corn flour
3-4 cloves Garlic (crushed)
1 medium sized Onion (thick slices)
2 medium sized Capsicum (green,seeded, thick strips)
6-8 Green chillies (sliced)
1 cup Stock (Vegetable)
Salt to taste
2 tbsp Soy Sauce
1/4 tsp MSG
Method:
Cut paneer into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in one tablespoon of corn flour and deep fry on medium heat until the edges start to turn brown. Drain and place an absorbent paper and set aside. Blend remaining cornstarch in half a cup of water. Heat two-tablespoon oil in a wok, add garlic and stir-fry briefly. Add onion, capsicums, green chillies and continue to stir-fry for a couple of minutes. Add fried paneer and stir in vegetable stock. Add salt, soy sauce, MSG and mix well. Add the blended corn flour and cook on high heat stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve hot immediately.
Serves 4
300 gms Cottage cheese (paneer)
2 tbsp + to deep fry Oil
3 tbsp Corn flour
3-4 cloves Garlic (crushed)
1 medium sized Onion (thick slices)
2 medium sized Capsicum (green,seeded, thick strips)
6-8 Green chillies (sliced)
1 cup Stock (Vegetable)
Salt to taste
2 tbsp Soy Sauce
1/4 tsp MSG
Method:
Cut paneer into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in one tablespoon of corn flour and deep fry on medium heat until the edges start to turn brown. Drain and place an absorbent paper and set aside. Blend remaining cornstarch in half a cup of water. Heat two-tablespoon oil in a wok, add garlic and stir-fry briefly. Add onion, capsicums, green chillies and continue to stir-fry for a couple of minutes. Add fried paneer and stir in vegetable stock. Add salt, soy sauce, MSG and mix well. Add the blended corn flour and cook on high heat stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve hot immediately.
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