Updated : 12 October 2023, 10:43 am
Chilli paneer is the star of every vegetarian Indo-Chinese menu—there's no denying it! Fresh paneer lightly crumb-coated and deep-friend before tossed into a spicy, sweet and slightly sour gravy is a staple all across the country. And this Korean version is just an interesting twist to it!
Korean culture has infiltrated the public consciousness over the years— from pop music to dramas, from skincare to food. You couldn't imagine finding a packet of ramyeon in your local store five years ago! Times have changed and as we dance to Butter and cry over the latest drama plot, here's a fun way to introduce a Korean flavour to your diet.
As the festive season rolls in, surprise your guests. Grab creamy and delicious Keventer Metro paneer and try this recipe out!
Paneer
Gravy
Cut the Keventer Metro paneer into cubes. Preferably, you can cut them into 1.5-inch cubes.
Combine salt, pepper, cornstarch and flour. Toss the cubed paneer in this mixture and make sure it’s well-coated.
Heat oil and deep fry the paneer until golden brown. Drain it and keep it aside.
In a pan or wok, heat sesame oil over medium heat.
Once the oil is warmed, add the ginger, garlic and onion. Fry until the onions turn translucent and the ginger and garlic brown.
Add the chopped scallion and fry on low heat for 2-3 minutes.
Add soy sauce, vinegar, gochujang, chilli flakes, sugar, pepper, salt and Ajinomoto (if using) to a small bowl and mix thoroughly. Now, dissolve the cornstarch in ⅓ cup of water and add it to the sauce blend. Mix everything together.
Add the sauce to the pan and let it simmer for 4-6 minutes, or until it thickens. If it thickens too much, add water.
Add the deep-fried paneer once it reaches the consistency you’re looking for. Toss it and let it simmer for 1-2 minutes.
Garnish with the extra scallion when done and serve hot!
Great
20 December, 2023, 11:12 AM
