Sweet & Sour Paneer
Make it Sweet, Make it Sour.
We have borrowed the sweet and sour technique of cooking from Chinese cuisine. Such dishes tantalize the taste buds at multiple levels. Indian cuisine also has some popular ‘khatta-meetha’ blends within our street foods like ‘bhel puri’ and ‘chaat’. I use Verka Paneer to make this delicious Indo-Chinese dish. It makes a great meal with fried rice or a bowl of noodles.
- 250-300 gm Verka Paneer
- ¾ cup thinly sliced onion
- 6 cloves garlic, peeled
- 1 small capsicum
- ¾ cup chopped spring onion greens
- Oil for frying
- 2½ tbsp soy sauce
- 2½ tbsp sugar
- 2½ tbsp vinegar
- 2 tbsp cornflour
- 7 tbsp tomato ketchup
- Salt and chilli sauce to taste
- Cut the Verka Paneer into neat cubes, chop the garlic, and cut the capsicum into thin strips.
- Heat enough oil in a ‘kadhaai’ and deep fry the paneer till light brown. Drain.
- Remove oil from the ‘kadhaai’ leaving about 2 tbsp in it.
- Saute the onions for 4-5 minutes, then add garlic and cook for another 2 minutes.
- Add the capsicum and fry very briefly.
- Stir together the vinegar, soy sauce, ketchup, sugar, and chilli sauce with half a cup of water.
- Pour this mixture into the ‘kadhaai’ along with some salt and cook till the sauce thickens.
- Slide the browned paneer into the sauce and stir gently.
- Cook briefly till the paneer gets warmed through.
- Serve hot with rice or noodles, or as a starter.
Note: Do not reheat paneer preparations. They tend to become hard and rubbery when over cooked.
You can make less gravy (just to coat the cubes) if you wish to serve this as a starter, and more gravy to team it with rice or noodles.
Chopped spring onion greens as a garnish would make a pretty sight!