Chilli Paneer Gravy

🔥 Prep

• Cube the 250 g paneer into bite-sized pieces and toss with 3 tbsp corn flour to coat evenly.
• Cut 1 capsicum into strips or bite-sized pieces.
• Chop 1 onion into similar-sized chunks.
• Peel and finely mince 6 cloves of garlic.
• Measure out 1.5 tbsp soy sauce, 2 tbsp chili sauce, 3 tbsp oil, 1.25 tsp salt, and 250 ml water, keeping each ready for use.

🔥 Cook

• 1. Heat the 3 tbsp oil in a wok or deep skillet over medium-high heat until shimmering.
• 2. Add the cornflour‑coated paneer cubes and fry for 3‑4 minutes until golden and crisp, turning occasionally; remove and set aside.
• 3. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant (do not burn).
• 4. Add the chopped onion and capsicum; stir‑fry over medium-high heat for 2‑3 minutes until they begin to soften but retain crunch.
• 5. Pour in the 1.5 tbsp soy sauce, 2 tbsp chili sauce, and 1.25 tsp salt; stir to combine and cook for 1 minute.
• 6. Add the 250 ml water; bring to a gentle boil over medium heat, then reduce to low and simmer for 4‑5 minutes to meld flavors.
• 7. Return the fried paneer cubes to the pan; toss gently to coat; simmer for 2 minutes over low heat so the paneer absorbs the sauce.
• 8. If the gravy is too thick, add a splash of water; if too thin, increase heat to medium and reduce for 1‑2 minutes.
• 9. Finish with a drizzle of oil (optional), give a final stir, and remove from heat.

🔥 Serve

• Serve hot, optionally garnished with chopped spring onions or cilantro.
• Pair with steamed jasmine rice, fried rice, or Hakka noodles.
• Accompany with crispy papad or plain naan for a complete Indo‑Chinese meal.