Backstory:

I LOVE Chilli Chicken. I can literally eat it every other day (and my Zomato order history will back me up on this). But with the lockdown, there has been no chicken in my life – so what do non-vegetarians turn to? Paneer! This is a super quick recipe that I think I have made atleast once every week and it’s the dish I most look forward to making & eating because it never lets me down. The only ‘fancy’ ingredient you need is paneer, the rest are all things you will find in your kitchen. Enjoy!

You need:

• 2 green capsicums
• 2 onions
• 200 gms paneer, cubed
• 4 tbsp cornflour
• 1 tbsp ginger garlic paste
• 3 tbsp tomato sauce
• 1.5 tbsp soya sauce
• 1 tbsp vinegar
• 2 mini packets chilli flakes
• Salt to taste

How to:

1. Take 1 tbsp cornflour (or 2, your choice) in a plate and spread it out
2. Coat your paneer cubes on all four sides with the cornflour
3. Heat a pan with 1.5 tbsps oil (there should be enough to coat the entire pan)
4. Shallow fry the paneer cubes until the outsides are golden brown
5. Next, roughly chop onions and capsicums. Bigger the pieces, the better (will remind you of your favourite restaurant)
6. Heat oil in a pan and add ginger garlic paste. Cook until slightly brown
7. Add onion and saute. When they get kind of translucent, add capsicums and stir fry for 2 minutes (I like to keep my capsicums still crunchy)
8. Add soya sauce, vinegar & tomato sauce and stir until it bubbles a bit
9. Take 2 tbsps of cornflour and dilute in 3/4 cup water. Make sure there are no lumps
10. Add the cornflour water mixture to the gravy mix and bring to a boil
11. Make sure it boils well to cook the cornflour through. It will also make your gravy nice and gooey
12. When it starts boiling, add the paneer and let it soak the gravy up for about 2 minutes
13. Check for salt taste and serve!

Tips: