SWEET & SOUR PANEER CHEESE

This marinated and fried paneer is great served with your favourite chutneys as an appetiser.

Cook time
8-10 mins

Prep time
30-40 mins

Serves
2

Recipe provided by: Romy Gill

Ingredients

225g/8oz of paneer cheese, cut in to large squares
3 of teaspoons grated fresh root ginger
3 of teaspoons grated garlic
2 of teaspoons red chilli
2 of teaspoons Haughton Honey
3 of teaspoons light soy sauce (Kikkoman)
2 of teaspoons tomato ketchup
1 of teaspoon cornflour
2 teaspoons of spice mixture (panch phoron: fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
1 small red onion, thinly sliced
3 teaspoons of rapeseed oil

Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are; .

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

Instructions

Place the paneer in a shallow non-reactive dish with all the ingredients except the oil and leave to marinate for at least 15 minutes.
Heat the oil in a pan. Once hot add the marinated paneer and cook well on all sides – about 5-6 minutes – over a medium heat. Make sure you stir it properly so that you don’t burn the paneer.
Serve at once.