Crispy Paneer Bhel

Ingredients

• 100 g paneer
• Salt and pepper, to taste
• 1/2 tbsp cornstarch
• 1.5 cups murmura
• 1/4 cup cabbage
• 1/2 yellow bell pepper
• 1/4 cup carrot
• Green onions, as shown
• Crushed peanuts, as shown
• Lime wedges, to serve
• 3 tbsp schezwan sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 2 tsp sugar
• 1 tsp sesame seeds

Steps

1. Cut the paneer into medium-size dices and season with salt and pepper. Coat the paneer in cornstarch and toss well.
2. In a heated pan, add oil and toss the paneer pieces until crispy golden brown.
3. In the same pan, toss the murmura until crispy and slightly golden.
4. In a small bowl, combine the schezwan sauce with soy sauce, vinegar and brown sugar. Add the sesame seeds and mix well.
5. In a bowl, add the murmura, green onions, sliced cabbage, diced carrot and bell pepper.
6. Add the paneer pieces along with the prepared spicy sauce and toss everything well together.
7. Garnish with chopped peanuts and a lemon wedge and serve.

The reel

via @salonikukreja

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions