Chilli Paneer

200 gms Paneer/ Indian cottage cheese chopped into cubes
Oil for frying

for the batter;
2 tbsp rice flour
2 tbsp corn flour
1/2 tsp kashmiri chilli powder or mild paprika
1/2 tsp white pepper powder
1/2 tsp garlic paste
Salt to taste
2-3 tbsp water

for the sauce:
2 tbsp vegetable oil
2 tsp finely chopped garlic
1 tsp ginger finely chopped
80 gms red onion chopped into cubes
1 medium red or green pepper chopped into cubes
1 green chilli slit lengthwise (deseed if you wish)
1 1/2 tbsp chilli garlic sauce
1 tsp dark soy sauce or kecap manis
1 tsp sugar
Salt to taste
1 tbsp rice wine vinegar
Sliver of ginger and chilli for garnish

Heat couple of inches of oil in a wide sauce pan or a wok. Mix the water with all the batter ingredients in a bowl you want a sticky thick paste like consistency. Toss the paneer cubes in the bowl to coat the pieces evenly. Fry the paneer in the hot oil in batches for 20-30 seconds. They should have a light brown crisp coating on all sides. Drain the paneer on kitchen paper and set aside.

To make the sauce; heat the vegetable oil in a sauce pan on a medium heat. Add the garlic and chopped ginger. Fry for 20 seconds and add the red onions. Sauté the onions for a further minute until they soften and tip in the red peppers along with the slit chilli and fry for a couple of minutes.

Add the chilli garlic sauce and the dark soy & stir well. If the sauce is a little thick add a couple of tablespoons of water to thin it out slightly

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