Ingredients

• 250 gm. Paneer Cheese block, cut into cubes

• 3 tbsp. fine corn flour

• 1/4 tsp. salt

• Oil for deep frying

• 2 tbsp. oil for cooking masala

• 1 onion, peeled and grated or ground*

• 1 tsp. grated ginger*

• 1 tsp grated/crushed garlic* (optional)

• 1 small green pepper de-seeded and sliced.

• 1/2 tsp. salt

• A large pinch of black pepper (optional)

• 1/2 tsp. sugar

• A pinch of mono-sodium glutamate or Ajinomoto

• 1 1/2 tsp. light Soya sauce

• 2 tbsp. tomato ketchup, adjust to taste

• 1 tbsp. hot chilli sauce, adjust to taste

• 1 tbsp. chopped coriander leaves (optional)

• *These 3 can be ground together in a chopper.

Instructions

1. Make a batter with corn flour, salt and water. Beat well, until smooth.

2. Heat the oil in a wok or karahi, dip paneer pieces in batter and deep fry quickly-slow cooking makes them absorb too much oil and paneer pieces become tough. Keep aside.

3. Remove all oil from the wok except tablespoons. Heat it and stir-fry ginger, garlic, onion and fry until onions are brown.

4. Add green pepper and saut

5. Add salt, pepper, sugar and mono-sodium glutamate (this improves taste and preserves colours), Soya sauce, tomato ketchup and chilli sauce. Stir all in well.

6. Add paneer cubes and stir fry gently turning them over so that all pieces are coated well.

7. Garnish with chopped coriander leaves and mix. Serve hot.