Chetna Makan’s chili paneer is extremely versatile. Remove the cooked paneer pieces with a slotted spoon and transfer to the paper-lined plate to drain excess oil. Step 3To make the sauce, add the sunflower oil to the same frying pan in which you cooked the paneer and heat over medium heat. Add the soy sauce, chili sauce, ketchup, salt and pepper and mix well. Step 4Transfer the battered paneer to the frying pan, mix the pieces into the sauce well, then take the pan off the heat, transfer the mixture to a serving bowl and serve hot.

Source: National Post May 28, 2018 13:07 UTC