Paneer Chili Recipe

Ingredients

18 ounces paneer (Indian-style cottage cheese), cubed 

2 tablespoons olive oil 

2 teaspoons minced garlic 

3 jalapeno peppers, stemmed, seeded, and cut into 3/4-inch-thick slices 

2 tablespoons soy sauce 

1 tablespoon white vinegar 

Coarse salt and freshly ground black pepper 

1/4 teaspoon sugar 

1/2 red bell pepper, stemmed, ribs removed, and coarsely chopped 

1/2 yellow bell pepper, stemmed, ribs removed, and coarsely chopped 

1/2 green bell pepper, stemmed, ribs removed, and coarsely chopped 

1 bunch scallions, thinly sliced, green parts only 

2 tablespoons corn flour 

Preparation

Place paneer in a medium bowl and add enough water to cover; let stand 5 minutes.

Meanwhile, heat oil in wok over medium-high heat. Add garlic and cook, stirring, for 1 minute. Add jalapeno, soy sauce, vinegar, 1 teaspoon pepper, and sugar. Season with salt and cook, stirring, for 2 minutes.

Drain paneer and add to wok; stir for 1 minute to coat. Add bell peppers; cook, stirring, until peppers are softened and paneer begins to lightly brown. Add scallions and cook, stirring for 1 minute. Sprinkle corn flour over top of chili and stir to combine. Let simmer for 2 minutes. Remove from heat and serve.

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