FOR FRYING:

• ¼ cup of cornflour
• 2 tbsp maida / plain flour
• ¼ tsp pepper powder
• ½ tsp salt
• ¼ cup of water
• 12 cubes paneer/cottage cheese
• oil, for frying

FOR SAUCE:

• 2 tbsp oil
• 2 clove garlic, finely chopped
• 1 chilli, slit
• 1 onion, sliced
• ½ capsicum, sliced
• 1 tsp chilli sauce
• 2 tbsp tomato sauce
• 1 tbsp vinegar
• 2 tbsp soy sauce
• ¼ tsp Kashmiri red chilli powder
• ¼ tsp pepper powder
• ¼ tsp salt
• 1 tsp cornflour
• 2 tbsp water

1. Firstly, in a small bowl take ¼ cup cornflour and 2 tbsp maida.
2. Also, add ¼ tsp pepper powder and ½ tsp salt.
3. Form a smooth lump free batter adding ¼ cup water.
4. Now dip 12 cubes paneer and coat uniformly
5. Deep fry in hot oil making sure the flame is on medium
6. Stir occasionally until the paneer cubes turn golden brown and crisp.
7. Drain off the fried paneer and keep aside.
8. In a large Kadai heat 2 tbsp oil and saute 2 clove garlic, 1 chilli
9. Also, saute 1 onion and ½ capsicum on high flame for a minute.
10. Further add 1 tsp chilli sauce, 2 tbsp tomato sauce, 1tbsp vinegar and 2 tbsp soy sauce.
11. Now add ¼ tsp chilli powder, ¼ tsp pepper powder and ¼ tsp salt.
12. Stir fry until the sauce is combined well.
13. Prepare the cornflour slurry by mixing 1 tsp cornflour in 2 tbsp water.
14. Pour the cornflour slurry into the wok and mix continuously.
15. Stir fry until the sauce turns glossy and thickens.
16. Add in fried paneer and mix well.

Finally, enjoy chilly paneer

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