Name: Chilli Fauxneer
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Cuisine: British
Ingredients: ½ tsp ground white pepper; 250 g (8¾ oz) Fauxneer (my vegan paneer) or regular paneer, cut into 1-cm (½-inch) cubes; 3 tbsp oil; ¼ tsp MSG; 4 garlic cloves, minced; 2 green chillies, sliced diagonally; 1 tsp sugar; 1 tsp distilled white vinegar; 2 tsp dark soy sauce; 1 tbsp light soy sauce (if you want a darker colour, use dark soy sauce); 4 spring onions (scallions), sliced diagonally, some greens reserved to garnish; 2 green bell peppers, sliced into 3-cm (1-inch) strips; 1 large red onion, cut into wedges and separated into petals

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

I was introduced to Indo-Chinese food in the late nineties, when ‘fusion cooking’ didn’t carry with it an aroma of identity crisis. British curry houses were no longer the only Indian option when eating out in the UK. Korma? What was that? Balti, bhuna and phall? I’d never heard of them. Growing up in a Gujarati household meant that I was accustomed to oro (the Burnt Aubergine and Spinach Curry) and rotli. I’d nod and smile as my friends raved about the di