Capsicum (Julienne’s) ~ 2
Ginger (Puree) – 1tbsp
Garlic (Puree ~ 1tsp
Sesame Seeds ~ 1tbsp
Onion (Diced in Cubes) ~ 1 large
Soy Sauce (Light) ~ 2tbsp
Tomato Puree ~ 1tbsp
Mint Sauce ~ ½tsp
Green Chillies (Finely Diced) ~ 3
Coriander Leaves (Chopped) ~ ½ cup
Black Bean Sauce ~ ½ cup
Cornflour ~ 1½ tbsp (Optional)
Lemon Juice ~ 2tbsp
White Vinegar ~ 1tsp
Olive Oil ~ ½ cup
Salt to taste
Water ~ ½ cup
Method: Take a bowl and mix the Cornflour and ½ teaspoon Salt with enough water to make a thin paste. Add Paneer in the paste. In a non-stick Pan, add Olive Oil, and stir fry the Paneer, until light Golden, add Salt, Sesame Seeds, Ginger, Garlic, Mint Sauce, Tomato Puree, Soya Sauce, Black Bean Sauce, Lemon Juice, Vinegar and a little water, now Add Capsicum, Onions and Green Chillies and cook for a minute. Before serving garnish it with Coriander.
Chef’s Tip: Use Different Colours of Capsicum and cut them in long thin slices Some like Carrots cut in Juliennes (thin long strips). Add more Chillies to Taste.
Julienne’s = Thin Long slice Cuts
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