Chilli Paneer

For the sauce:

50 grams (1 3/4 ounces) plain flour

1/4 teaspoon salt

6 tablespoons water

2 tablespoons canola oil

300 grams (10 1/2 ounces) paneer, cut into flat slices

For the paneer:

1 tablespoon canola oil

1 large onion, thinly sliced

2 small green chillies, finely chopped

1 tablespoon soy sauce

1 tablespoon chilli sauce

1 tablespoon ketchup

1 tablespoon tamarind-date chutney

1/2 teaspoon salt

1/4 teaspoon ground black pepper

To prepare the paneer, put the flour and salt into a bowl and gradually stir in the measured water to make a smooth batter.

Heat the oil in a frying pan over medium heat.  Line a plate with some kitchen paper.  Dip the cheese pieces in the batter, transfer them to the pan, and fry for about 1 minute on each side, until golden brown.  Remove the cooked paneer pieces with a slotted spoon and transfer to the paper-lined plate to drain excess oil.

To make the sauce, add the additional 1 tablespoon oil to the same frying pan in which you cooked the paneer and heat over medium heat.  Add the onion and green chillies and fry for about 5 minutes, until the onion is light golden.  Add the soy sauce, chilli sauce, ketchup, tamarind-date chutney, salt and pepper and mix well.

Transfer the battered paneer to the frying pan, mix the pieces into the sauce well, then take the pan off the heat, transfer the mixture to a serving bowl and serve hot.

Serves 4.

From Chai, Chaat & Chutney by Chetna Makan with minor change