This is a lovely appetizer that combines Indian and Asian flavours. The dish is simple: soft paneer is smothered with a rich chilli sauce that adds a bang of flavour. This contemporary dish superbly combines two great elements from different cuisines: paneer is Indian, and chilli sauce is Asian. I like to serve this as an appetizer for a small bite that sets the tone for the meal to come.
Asha Khatau is a chef, cookbook author, world traveller and gourmand. She has established herself as one of India's premier food personalities, having over 15 cookbooks, cooking classes, and writing. This is a cookbook on contemporary Indian cuisine. She fuses Indian flavours with dishes and ingredients from around the world seamlessly. The recipes are simple yet turn out well and bring nuances to the table.
For more recipes from this cookbook, click here.
For the filling:
4-5 green chillies
1 tablespoon ginger paste
4-5 garlic cloves, minced
1 teaspoon chilli paste
Salt, to taste
1/2 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon soy sauce
1/3 teaspoon apple cider vinegar
1/4 lb paneer, cubed
2 scallions, thinly sliced
1 tablespoon cilantro
Roasted peanuts
1/2 lb paneer, cut into 2X2-inch cube
1 tablespoon oil
Lettuce leaves
Heat the oil in a pan and add the chillies, ginger, garlic and chilli paste. Fry for 2 minutes on low heat until the ginger is aromatic and cooked.
Add the salt, pepper, soy sauce, vinegar and cook for 1 minute. Cook for 2 minutes on low heat so the sauce does not burn.
Remove from the heat and mix in the scallions, cilantro and peanuts.
Heat the oil in a frying pan. Add the paneer and fry for about 1 minute a side until well browned.
To serve, warm up the sauce. Add a lettuce leaf to a plate. Top with the hot paneer Nd add a tablespoon of the sauce on top. Serve as a small bite.
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