Sesame Chilli Paneer with Stir Fry Vegetables

I’ve recently had a few readers ask about new paneer recipes. Being a fellow paneer lover,  I jumped on the challenge! So tonight, mamma and I got creative in the kitchen. What we ended up with, as the title clearly spells out for you, is a sesame chilli paneer dish mixed with stir fry vegetables.  When making the sauce, we experimented with diff quantities of each ingredient to make it just right. Try it out, let me know how it goes. As always, the recipe is customizable so you can add whatever vegetables you like.  Also, if you’re not the biggest fan of sesame seeds, leave it out! Cashews/almonds work  really well too 🙂

Serves 4

What we need:
250g cubed paneer
3 tbsp corn flour
4 garlic cloves, grated
1 big onion, sliced
2″ ginger, thinly sliced
1 big green pepper, cut into 1″ squares
10 chestnut mushrooms, quartered
2 cupfuls broccoli, thinly sliced
3 cupfuls cabbage, thinly sliced
5 tbsp soy sauce
3 tbsp chilli sauce
2 tbsp sweet chilli sauce
2 tbsp concentarted curry sauce paste
2 cups water
2 tsp salt
1/4 tsp paprika
pinch of black pepper
5 tbsp sesame oil
2tbsp sesame seeds
handful peanuts

How we do:

  • In a bowl, add the paneer, 1 tbsp corn flour,  1 clove grated garlic, 1 tsp salt, paprika & pepper. Mix well.
  • Heat 1 tbsp sesame oil in a non stick pan. Add the paneer and scatter them in the pan so they separate. Brown them on one side and turn it over to cook the other side. Remove from pan.
  • In the same pan, on high heat, add the peanuts and dry roast them. Once browned, add the sesame seeds. Remove once golden. Keep your eyes  on the pan. They brown in 30 seconds!
  • In a bowl add the soy sauce, chilli sauce, sweet chilli sauce, curry paste (crumbled), 2 tbsp corn flour, water and 1 tsp salt.  Mix well.
  • In a wok, heat 4 tbsp sesame oil  on high heat. Add the garlic and ginger. Sautee them for 1 minute. Now add all the vegetables. Stir for 2-3 minutes. Now add the paneer.
  • Add 1/2 sauce prepared earlier and stir well. Keep stirring for 2-3 minutes. Gradually add the remaning sauce  whilst stirring the vegetables constantly over the course of 2-3 minutes.
  • Once the sauce has thickened and glaze all the vegetables, sprinkle the sesame seeds and peanuts on top.
  • Balle Balle! You’re done! Best served with boiled rice.

Szechuan-Style Stir Fry

I make stir fry about 2 times a week. It’s a great, simple and tasty way to eat your daily vegetable requirement. The recipe below includes all the veggys I used but you can modify it according to what you like-you can even add chicken/beef etc, whatever tickles the pickle.

Serves 2-3

What we need:
Veggys:
3 tbsp olive oil
1 sliced onion
2 diced garlic cloves

1 tbsp thinly sliced ginger
2 thinly sliced carrots
4 diced mushrooms
1 sliced green pepper
1 small flower broccoli
8-10 baby corn
1 small can sliced water chestnuts

1 tbsp sesame oil (optional)
Szechaun Sauce-In a bowl add together:
2 tbsp corn starch
2 tsp szechuan sauce
1 tsp oyster sauce
1 tsp soy sauce
1 tsp chilli sauce

Pinch of salt & pepper

How we do:

  • In a wok on medium-high heat, add 3 tbsp olive oil . Once hot add the garlic, ginger and onion. Stir.
  • Now add the carrots, pepper and mushrooms. After 2 minutes, add the broccoli. Stir constantly.
  • Add the baby corn and water chestnuts at this point and drizzle on the sesame oil. Mix well.
  • Add the Szechaun Sauce mixture to the vegetables.
  • Put on high heat and stir well until sauce thickens.
  • Serve with rice or noodles
  • Balle Balle! You’re ready to chow down!