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Chili Paneer

"My husband loves this recipe. It never goes wrong!"

Ingredients :

• 2 cups cubed paneer (Indian cheese curd)
• 1/4 cup cornstarch, or as needed
• 1/4 cup vegetable oil
• 4 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, grated
• 1 onion, chopped
• 4 green chile peppers, halved
• 1 bell pepper, diced
• Gravy:
• 2 tablespoons soy sauce
• 2 tablespoons chile sauce
• 2 tablespoons tomato sauce
• 1 teaspoon white sugar
• 1/2 teaspoon salt, or to taste
• 2 tablespoons water, or as needed (optional)
• 1/4 cup chopped fresh cilantro, or to taste
• 2 green onions, chopped (optional)

Instructions :

Prep : 15M	Cook : 3M	Ready in : 30M

• Place paneer in a bowl and add enough cornstarch to coat; mix well.
• Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
• Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
• Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

Notes :

• Use tofu instead of paneer (cottage cheese) and go vegan!
• You can make a thick batter of cornstarch using water and then coat paneer pieces with it, if desired.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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