Ingredients:

• 1 pack paneer (16 oz.), cubed
• 1 onion, cubed
• 2 bell peppers, cubed (use different color if you want)
• 5 garlic cloves, chopped
• 2 inches of ginger, shredded or crushed
• 3-4 sprigs green onion, sliced + some more to garnish (optional)
• 1 1/2 tbsp cornstarch, dissolved in water
• 1 tbsp tomato paste
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 2 tsp chili vinegar
• 1 1/2 tbsp ketchup
• 1 tsp chili garlic sauce ( or sambaleek)
• 1 tsp sugar
• 1 1/4 cup of water

Directions:

1. In a wok or pan heat some oil on high heat. Add onions, bell peppers, garlic, ginger, and green onions let this cook until onions seem to have softened (about 2-3 minutes). Add the cubed paneer and cook for another 2-3 minutes or until it gets slightly brown.
2. Add the tomato paste, soy sauce, sriracha, ketchup, chili garlic sauce, chili vinegar, sugar, and water. Mix until everything is incorporated.
3. Then add the cornstarch that is dissolved in water, mix vigorously to make sure there are no clumps. (this should help thicken the paneer chili) You can add more water if you need or skip this step entirely if you don’t want your paneer chili to thicken up.
4. Let everything cook on medium heat for about 5-6 minutes.
5. Turn off the heat add more green onions (if using) and serve!

Notes:

• I use nanak or swad brand paneer.
• I buy Ching’s Secret chili vinegar and chili garlic sauce, can be found at any Indian grocery store.
• You can add more veggies to this if you like.
• Serve it as and app or an entree with rice or even naan!