Soy Basil Paneer Chilli | Restaurant Style Paneer Starter | सोया बेसिल पनीर चिल्ली | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Toss the paneer cubes in a large bowl with corn flour sifted over them, shaking to lightly coat; add more corn flour if needed.
2. Fry the coated paneer in oil heated to 170°C over high heat until light golden brown, working in batches so the pan is not crowded.
3. Move the fried paneer to a sieve and set aside.
4. Heat the wok over high heat, add the oil and let it heat through.
5. Add ginger, garlic, green chilli and spring onion whites and stir-fry over high heat for a few seconds.
6. Add capsicum, red bell pepper and onion and toss over high heat for a few seconds.
7. Add sugar, dark soy sauce, light soy sauce, white pepper powder, vinegar, salt and just enough hot water to make a sauce; stir and bring to a simmer.
8. Stir the corn flour and water slurry into the simmering sauce, stirring constantly, to thicken it.
9. Lower the heat, add the fried paneer and torn basil leaves, and coat the paneer in sauce without cooking it for long.
10. Finish by stirring in the spring onion greens.

Summarized from Your Food Lab's video. Watch it for the details.

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