This lovely recipe is a take on the Chilli Paneer made with cornflour.  Whilst bitter in flavour, it also is sweet, salty and hot, making your taste buds unsure of what it will hit it next.

Combining some sweet peppers and onions, this dish goes great with some fried rice or just the plain old steam rice.  

Whilst this paneer is made of curdled milk, vegans can get away with making this dish with tofu.  Why should you miss out?  

Coming up in the next few weeks:  

I’m attempting to make some favourite meat dishes, so us vegetarians have some dinner party meals to trick your guests with!  Well, trick not being a nasty word – they will enjoy it, as my lovely meat-eating testers have!

Serves:

• 2-3

Ingredients:

• 250 grams paneer, cut into large squares
• 1 tbs pickled ground chilli
• 1 tsp garlic mince
• 1/2 tsp ginger mince
• 1 tbs corn flour
• 1 onion, cut roughly
• 1/4 red pepper, cut roughly
• a pinch of sweetener or sugar
• 2 caps of white vinegar
• a little water for juice

Instructions:

1. In a pot, mix the chilli, garlic, ginger, olive oil, pepper and onions allowing to soften.
2. Combine your sugar, vinegar and tamarind to the mixture well.
3. Add a little water to the sauce and allow to thicken up.
4. In a plastic bag, combine the paneer and corn flour.  This will allow you to get a coat on the mixture.
5. Drop the coated paneer into your pot and allow to cook for 2-3 minutes, warming  the cheese through and mix with the sauce.
6. Serve with some rice of your choice!