Chilli Paneer

by Baljinder Kaur Gill from Butter Chicken & Green Shield Stamps: Meals from a British Punjabi Kitchen (www.found.us)

Photography: Stewart Downes

A bold and flavourful Indo-Chinese dish made with crisp paneer cubes tossed in a spiced onion, pepper and chilli sauce. It can be made dry to serve as a snack or starter, or with a light sauce to enjoy with rice or noodles. 

Serves: 4 

Time: 35 minutes 

Calories (per recipe): approx. 910 kcal 

Ingredients 

250g paneer, cut into small cubes 

2 tablespoons cornflour 

1 tablespoon plain flour 

¼ teaspoon black pepper 

½ teaspoon salt 

Oil for shallow frying  

@the_authentic_punjabee

For the sauce 

1½ tablespoons oil 

1 teaspoon finely chopped garlic 

1 teaspoon finely chopped ginger 

1 green chilli, finely chopped (or to taste) 

1 small onion, diced or sliced 

1 small green pepper, diced or sliced 

2 tablespoons soy sauce 

1 tablespoon white vinegar 

1½ tablespoons tomato ketchup 

½ - 1 tablespoon red chilli sauce (to taste)

¼ teaspoon black pepper 

Salt to taste 

¼ cup water (for saucy version only) 

1 teaspoon cornflour mixed with 2 tablespoons cold water (for saucy version) 

Handful of spring onions or coriander to garnish   

Method

1.    In a bowl, toss the paneer cubes with cornflour, plain flour, salt and black pepper until coated.  

2.    Shallow fry in hot oil until golden and crisp. Set aside on kitchen paper.  

3.    Heat 1½ tablespoons of oil in a wok or wide pan.  

4.    Add the garlic, ginger and green chilli. Sauté for 30 seconds. 

5.    Stir in the onion and green pepper. Cook on high heat for 2-3 minutes, keeping the veg crisp.  

6.    Add the soy sauce, vinegar, ketchup and red chilli sauce. Stir to coat the veg.  

7.    Add black pepper and salt to taste.  

8.    For a dry version, add the fried paneer now, toss quickly and serve hot.  

9.    For a saucy version, pour in ¼ cup water and bring to a simmer. Stir in the cornflour slurry and cook for 1-2 minutes until the sauce thickens.  

10. Add the paneer cubes, toss to coat and cook for 1 more minute.  

11. Garnish with spring onions or fresh coriander and serve immediately.   

Notes 

·       Paneer can be shallow or air-fried until crisp - avoid deep frying unless preferred. 

·       Adjust chilli sauce to suit your spice level. 

·       If making ahead, keep the paneer and sauce separate, then toss together just before serving to retain the texture. 

·       Works well as a starter, side, or main with plain rice or veg noodles. 

Rice - with cumin and peas

by Baljinder Kaur Gill from Butter Chicken & Green Shield Stamps 

 

We had jeera rice occasionally when growing up, as Dad wasn’t a big fan. Then I married a man who could eat rice daily, so this onion and pea version became a weekday regular. It’s simple, lightly spiced, and lovely on its own or with curry, dal, raita, salad and papadum.

Serves: 4 

Time: 10 minutes prep, 25 minutes cooking 

Calories (per recipe): approx. 900 kcal   

Ingredients 

1 cup (135g) basmati rice, washed until water runs clear and soaked for 20 minutes 

1 tablespoon oil or ghee 

1 teaspoon cumin seeds 

1 medium onion, thinly sliced 

1 cup frozen peas  

1½ cups hot water 

Salt to taste   

Method 

1.    Heat oil or ghee in a pan on medium heat and add the cumin seeds and let them sizzle.  

2.    Add sliced onions and cook until a light golden brown, stirring often.  

3.    Stir in the drained rice and fry gently for 1-2 minutes to coat it in the oil and onions.  

4.    Add the salt, then pour in the hot water. Stir gently once.  

5.    Bring to a boil, then reduce the heat to low. Cover and cook for 7 minutes - do not stir!

6.    Tip in the peas, turn off the heat and let it sit covered for another 5 minutes before fluffing with a fork.   

Notes 

·       Frying the rice before boiling helps keep the grains separate 

·       Add a bay leaf or a small cinnamon stick for extra fragrance if you like 

·       Lovely served with plain yoghurt, pickles or spiced potatoes.

 Drinks tasted on air alongside the dish:

Ingredients for Baljinder Gill's Mango Lassi (@the_authentic_punjabee, see recipe below) & Caton Rum Punch https://catonrumpunch.com/products/catonrumpunch

Mango Lassi

by Baljinder Kaur Gill from Butter Chicken & Green Shield Stamps

Description Not many people say no to a Mango Lassi - and honestly, why would they? It’s cool, creamy and fruity, with just the right balance of sweet mango and tangy yoghurt. In Punjab, Lassi is a traditional drink made to cool down after long, hot days - it’s simple, refreshing and made in homes across the region. Mango is always a favourite in our house - my kids ask for it all summer long, and once you’ve made it fresh at home, you’ll see why.

Serves: 2

Time: 5 minutes

Calories (per recipe): approx. 300 kcal

Ingredients

1 cup (240ml) full-fat yoghurt

1 cup (240ml) milk

½ cup (120ml) mango pulp (fresh or canned)

3 - 4 ice cubes

A pinch of ground cardamom

 A bold and flavourful Indo-Chinese dish made with crisp paneer cubes tossed in a spiced onion, pepper and chilli sauce. It can be made dry to serve as a snack or starter, or with a light sauce to enjoy with rice or noodles. 

Method

1. Place the yoghurt, milk, mango pulp and ice cubes in a blender.

2. Blend until smooth and frothy.

3. Pour into tall glasses and sprinkle with a little cardamom

4. Serve immediately while cold and fresh.

Notes

·      Use canned alphonso mango pulp for a deeper colour and intense mango flavour

·      You can adjust the sweetness by adding a teaspoon of honey or sugar if needed

·      For a thicker lassi, reduce the milk slightly or add a few extra spoons of yoghurt

Caton Rum Punch - Original & Mango https://catonrumpunch.com/