For the Indo-Chinese Sweet & Sour Sticky Paneer –
- cold water
- plain flour
- Ground black pepper
- paneer (cut into 2” pieces)
- soy sauce
- tomato ketchup
- chilli sauce
- Cooking oil
- finely minced ginger
- garlic cloves finely minced
- green chilli (optional)
- green bell pepper chopped
- red bell pepper chopped
- red onion chopped
For the Pea Pilau
- unsalted butter
- black cardamom
- cumin seeds
- Chinese (cassia) cinnamon stick
- small white onion, finely chopped
- basmati rice, soaked and washed
- boiling water
- frozen peas (petite pois)
To Assemble and Serve
Chopped fresh coriander
Chopped spring onion into circles
For the Indo-Chinese Sweet & Sour Sticky Paneer
Step 1 – Whisk the water, flour, salt, and ground black pepper together in a mixing bowl. Add the paneer and mix it so that it is coated lightly in the batter.
Step 2 – Add the corn-starch and soy sauce to a small bowl and mix well. Add the remaining sauce ingredients and mix once more (ketchup, chilli sauce, honey and water).
Step 3 – Heat the oil in a large frying pan (or wok) over medium-high heat. When the oil is hot, add the pieces of paneer then discard the remaining batter. Fry the paneer until golden brown on all sides, about 10 minutes. Once brown, remove the paneer from the pan and discard all but 1 tablespoon of the oil.
Step 4 – Add the ginger, garlic, and (if using) the green chilli to the pan and cook for 2 minutes. Add the bell peppers and onion and cook for 2-3 minutes, or just until the veggies begin to soften.
Step 5 – Return the paneer to the pan and pour in the sauce. Mix everything together and let it thicken for 1 minute. Serve with fluffy pea pilau rice and top with a little coriander and a sprinkling of spring onion.
Tips: While you can fry the paneer without the batter, it is the batter that makes the paneer crispy and gives the sauce something to hold onto.
For the Pea Pilau
Heat the butter and cumin seeds, cardamon pods and cinnamon stick in a pan. When they are sizzling add the onions and salt, fry on a gentle heat until onions are translucent.
Add the soaked and drained rice, turn the heat up and stir the rice for 30 seconds. Then add boiling water, stir and bring to the boil. Add peas at this stage.
Reduce the heat to very low, add the lid to the pan and cook for15-20 minutes until the water is all evaporated. Then loosen the grains gently with a fork, put the lid back on, turn the heat off and leave to steam through until ready to serve.
Place a spoonful of pea pilau rice onto the plate and top with the sticky Indo-Chinese sweet and sour paneer (allowing the rice to soak up all of the delicious sauce). Garnish with chopped coriander and chopped spring onions.
All ingredients can be purchased from https://savecobradford.co.uk/