This is such a simple dish to make, yet it's packed full of flavour. The combination of soy sauce, chilli sauce and ketchup is surprisingly good!
In terms of chilli sauce, then I like to use a mix of siracha and sweet chilli, as I don't like it too hot! But do experiment to suit your own taste and heat preferences!
If you'd like to enhance the sauce further, then worth adding some garlic and ginger. For more sauce, simply increase the quantities of the sauce ingredients.
I like to serve this with steamed basmati, but it's also delicious served with a flatbread and raita. Perfect for a lunch if you have any leftovers!
4 tablespoons of vegetable oil
1 large white onion
1 large yellow pepper
1-2 large red pepper
2 -3 tablespoons cornflour
2 tablespoons of dark soy sauce
1 tablespoon of siracha
1 tablespoon of sweet chilli sauce
2 tablespoons of tomato ketchup
Fresh coriander
- Peel and dice the onion.
- De-seed the peppers and cut into 2cm dice.
- Place the paneer in a heat-proof dish and cover with boiling water. Soak for 10 minutes.
- Whilst the paneer is soaking, mix together the soy sauce, siracha and ketchup.
- Drain the paneer, then cut it into 1-2cm cubes.
- Toss the cubed paneer in the cornflour.
- Heat 2 tablespoons of oil in a frying or sauté pan over a medium heat. Once the oil is hot, throw in the paneer and continue to stir fry until the paneer is golden and crispy. Remove from the pan and set aside.
- Add the remaining oil to the pan, and then add the diced onion and peppers. Saute until the vegetables are brown at the edges and cooked through.
- Return the paneer to the pan, along with the sauce, and stir well to combine for a couple of minutes until the paneer has warmed through and the sauce has thickened.
- Serve topped with chopped coriander leaves.
