Paneer Chile Dry

INGREDIENTS

• 3tablespoons all-purpose flour
• 2tablespoons plus 1 teaspoon cornstarch
• ½teaspoon freshly ground black pepper, plus more for serving
• ¼teaspoon Kashmiri red chile powder (or other mild red chile powder)
• 1pound paneer (store-bought or homemade), cut into ¾-inch cubes (see Tip)
• 2tablespoons soy sauce (preferably dark soy sauce)
• 2tablespoons ketchup
• 1tablespoon rice vinegar
• ¼cup vegetable or other neutral oil
• 3whole dried red chiles (such as dundicut or Thai), stems removed
• 3fresh green Thai or serrano chiles, sliced
• 1tablespoon garlic paste or freshly grated garlic
• 1teaspoon ginger paste or freshly grated ginger
• 1bell pepper, halved, seeded and cut into ¾-inch pieces
• 1medium onion, halved and cut into ¾-inch pieces
• 2scallions, sliced
• Rice (optional), for serving

PREPARATION

1. Step 1In a large bowl, mix flour, 2 tablespoons cornstarch, ½ teaspoon black pepper and the Kashmiri red chile powder with ¼ cup water to form a smooth, thick paste. Add paneer and, using your hands or a spatula, coat evenly.
2. Step 2In a small bowl, mix soy sauce, ketchup, rice vinegar and remaining 1 teaspoon cornstarch; set aside.
3. Step 3In a large frying pan or wok, heat the oil for 45 seconds on high. Add paneer pieces and fry undisturbed until paneer starts to change color, 10 to 30 seconds. Flip to fry the opposite side until paneer starts to turn golden, 10 to 30 seconds more. Remove paneer pieces and set aside.
4. Step 4To the same pan, stir in dried red chiles, fresh green chiles, garlic and ginger; cook for 30 seconds. Stir in bell pepper and onion and continue cooking, stirring occasionally, until onion and bell pepper soften, 3 to 5 minutes.
5. Step 5Return the paneer to the pan and stir until everything is thoroughly mixed. Stir the soy sauce mixture then pour it into the pan. Cook, stirring, until the sauce evenly coats the paneer, onion and bell pepper, about 3 minutes. Top with additional black pepper and the scallions. Serve with rice or on its own.