Ingredients:

• 400 g- Paneer
• 1 – Onion, chopped into chunks
• 1 – Tomato, chopped into chunks
• 1- Capsicum, chopped into chunks
• 1/2 tsp- Ginger, grated
• 1/2 tsp- Garlic, crushed
• 1 tsp- Coriander leaves, finely chopped
• 1/2 tsp-Green chilli sauce
• 1/2 tsp- Soya sauce
• 1 tsp- White Vinegar
• Salt to taste
• 1 tbsp- Butter
• 1/2 tbsp- Oil
• 1/2 tsp- Cornflour
• For the marinade:
• 1 tbsp- Vinegar
• 1/2 tsp- Sugar
• 1 tsp – Chilli sauce
• 10-12 – Mint leaves, finely chopped
• 1/2 tsp- Garlic, crushed
• Salt to taste.

Method:

1. For marination:
2. Cut paneer into chunks. Then mix all ingredients for the marinade and blend well.
3. Put paneer pieces in the marinade.
4. Toss till all chunks are well coated.
5. Marinate for 1 hour.
6. Now remove the paneer from the marinate and reserve the remaining liquid.
7. Brush the paneer with butter and place on a non-stick baking tray.
8. Place in a hot grill till golden.
9. Flip the sides so that both sides are cooked.
10. Keep aside.
11. Heat oil in a heavy saucepan and saute the ginger and garlic for 1 min.
12. Then add the onions and saute until pink.
13. Add capsicum, tomatoes and saute for 2 mins on high. Now add all the sauces, salt and stir.
14. Add the leftover marinade to the vegetables.
15. Sprinkle the cornflour and stir for 1 min.
16. Place the paneer chunks in the centre of the serving dish with the vegetables in a ring.
17. Garnish with coriander.
18. Serve hot with chapathi.

Recipe courtesy of Saroj Kering