Chilli Paneer

Before you start

• If the paneer is shop-bought and firm, soak the cut fingers in hot salted water for 10 minutes and pat dry — they fry softer and stay tender.
• This is a deep-fried dish; a shallow pan with 2cm of oil works too, turning the pieces once.
• Cut the onion and capsicum into squares roughly the size of the paneer so everything picks up together on the fork.

Method

1. Toss the dried paneer fingers with 3 tbsp cornflour, the maida, kashmiri chilli and 1/2 tsp salt until evenly dusted.Dust, do not batter. Paneer wants a thin crust, not a jacket.
2. Heat the oil in a kadhai to 180C and fry the paneer in two batches for 2 to 3 minutes, until pale gold. Drain on paper.Pull it out while it is still gold, not brown. Overfried paneer squeaks and goes rubbery.
3. Heat 2 tbsp oil in a wide pan on a high flame. Add the garlic, ginger and green chilli and stir 40 seconds.
4. Add the spring onion whites, onion and capsicum and toss 2 minutes until the edges catch colour.
5. Add the soy sauce, vinegar, sugar, pepper and 200ml water and bring to a rolling boil.
6. Slake 2 tbsp cornflour in 4 tbsp cold water, stir it in, and cook 45 seconds to a glossy sauce that coats a spoon.
7. Slide in the fried paneer, toss twice, and take the pan off the heat within 30 seconds.Paneer left simmering in sauce turns tough. Sauce first, paneer last, off the heat immediately.
8. Taste for salt — the soy carries a lot — scatter the spring onion greens and serve hot.

Storage

Best eaten straight away; the paneer firms up as it cools. Keeps 2 days refrigerated and reheats acceptably in a covered pan with 2 tbsp water over a low flame.