💛 Ingredients 💛
1 cup Paneer, cut into small cubes and deep/pan-fried until lightly golden.
1 cup green capsicum, cut into small cubes.
1/2 cup red & yellow capsicum, cut into small cubes.
1 tablespoons oil.
1/2 teaspoon green chili paste.
1-2 teaspoons ginger paste.
3-4 tablespoons tomato puree.
1 tablespoon dark soy sauce.
1 teaspoon chili sauce.
1/4 teaspoon black pepper powder.
1 teaspoon sugar (or as required).
salt to taste.
½ cup water.
1 tablespoon corn starch.
2 to 3 tablespoons water for dissolving corn starch.
💚 Instructions 💚
In a pan, heat oil.
Add ginger paste and green chili paste.
Now add tomato puree and soy sauce.
Add pepper powder, salt and sugar.
Cook on a medium flame for 2 minutes.
Next, add capsicums and mix.
And let it cook for 3-4 minutes.
Add 1/2 cup water.
Let the mixture come to a simmer on medium-high flame.
Meanwhile take 1 tablespoon corn starch in a small bowl.
Add 2 to 3 tablespoons water for dissolving corn starch.
Mix very well to get a smooth paste or slurry.
Lower the flame and then add this paste to the gravy.
As soon as you add paste to the gravy, mix the paste very well so that no lumps are formed.
Mix well and simmer till the sauce has slightly thickened.
Add the fried paneer cubes and mix well.
Serve hot with my mint chutney and red chili chutney.