Chilli paneer

Method

• step 1

  Heat the vegetable oil in a large non-stick pan over a medium heat.

• step 2

  Combine the cornflour, plain flour, chilli powder, 1 tsp fine sea salt, ½ tsp freshly ground black pepper and 2 tbsp water in a bowl until you have a smooth paste, adding a splash more water if it's too thick. Add the paneer cubes and toss to coat.

• step 3

  Carefully tip the coated paneer into the hot oil in the pan and fry, stirring, until crisp and browned on all sides. Transfer to a plate lined with kitchen paper, and set aside.

• step 4

  To make the sauce, tip the cornflour into a jug and gradually whisk in the soy sauce until smooth. Add the chilli sauce, ketchup, rice vinegar, honey and 90ml water, then whisk again and set aside.

• step 5

  Drain most of the excess oil from the pan and return to a medium heat. Fry the ginger, garlic and chopped chilli for a few minutes until fragrant. Stir in the chilli powder, onion and pepper, turning up the heat to medium-high, and fry until lightly browned. Tip in the soy sauce mixture bubble until thickened slightly.

• step 6

  Remove from the heat and stir in the paneer, ensuring it’s well-coated in the sauce. Add a splash more water if needed, and season to taste.

• step 7

  Sprinkle over the spring onion and serve with rice, if you like.