A delicious blend of Indo-chinese flavor with protein and veggies. For a vegan version, Gluten-free Chilli paneer can be made by substituting paneer with Firm Tofu .
Gently rinse paneer in cold water and dab it on a paper towel to remove excess water. Cut paneer into 1/4 inch cubes and set aside.
2 lbs Paneer (Cottage Cheese)
In a bowl add in the corn starch, gluten free rice flour, some salt (about 1/2 tsp) , red chilli powder and let it rest for about 10 minutes
1.5 tbsp Cornstarch, 1.5 tbsp Rice flour
Ginger Garlic paste
In a small blender add peeled ginger, 4-5 garlic cloves and a tbsp of water. Make into a smooth paste
Veggie prep
Chop onion into 6 large parts (approx. 1 inch) , then separate out the layers. Cut green and red bell peppers into halves, remove the stem and the seeds, dice them into 1 inch pieces. Finely chop the white portion of green onions. Finely chop green onion stems and set aside.
Wash and chop coriander leaves and stems
Paneer Cubes
In a Wok/ pan on medium heat, add 1/4 cup of oil, add some of the marinated paneer taking care not to over-crowd the pan. Saute for about 2-3 minutes, until the surface turns color slightly to a brighter red. Set aside saute'd paneer.
Grand assembly
In the same wok/ pan, on med-high heat, add 2-3 tbsp of oil. Add in the ginger garlic paste and the onions (both red onion and the white part of the green onions). Add a 1/2 tsp of salt and saute until the onion softens and turns transparent and the raw ginger-garlic smell disappears.
Stir in the ketchup, vinegar and soy sauce along and red chilli powder diluted with 2 tbsp of water. Add the paneer cubes and toss until well combined.
Add in the bell peppers and the red chilli flakes. Add salt if needed. Note: Soy sauce also has salt, so be careful not to add too much salt. Saute for 1-2 muntes and turn off heat.
Garnish with green onion stems and coriander. Enjoy with your rice, favorite gluten free roti, or just by itself.
Notes
Ensure Soy Sauce and Vinegar are gluten-free certified.