Kolkata Chilli Paneer

Name: Kolkata Chilli Paneer
Yield: Serves 2
Cuisine: Indian
Ingredients: 4 spring onions/scallions, finely sliced, greens and whites kept separate; 2 tbsp water; 1 tbsp honey; 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp soy sauce; 20 g/¾ oz/scant ¼ cup plain/all-purpose flour; 4 tbsp vegetable oil; 2 tbsp chilli sauce (such as sriracha); 2 tbsp tomato ketchup; 4 garlic cloves, finely sliced; 226 g/8 oz block of paneer, cut into bite-size cubes; 1 red bell pepper, deseeded and chopped into small chunks; 2–3 green chillies, finely sliced; 30 g/1 oz/¼ cup cornflour/cornstarch; 1 tbsp water; 2.5 cm/1 in piece of fresh ginger, finely chopped into matchsticks

Preparation info

Serves
2

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This is a dish very particular to the city of Kolkata, where Hakka Chinese immigrants developed a style of cooking that really took off in 18th-century Bengal, fusing elements of their home cuisine with traditional Indian flavours. You will find this Indo-Chinese style of food served in the city’s restaurants and street food outlets, but it has become so popular that many Indian households have adopted it into their repertoires. Sweet and sour, hot and sticky, it’s quite addictively good. T

Ingredients

Asia
India
Kolkata
Sauce
Main course
Vegetarian

Ingredients

Method