On Thursday 5th November, chef Brin Pirathapan joined us in the Morning Live studio to share his delicious devilled paneer dish, inspired by his Sri Lankan Tamil roots. Combining ingredients such as tumeric, chilli, brown sugar and plenty of vegetables - creating a spectacular explosion of flavour!
To be served as part of a spread, can feed between 2-4 people.
Basmati rice or flat breads to serve
Pat the paneer dry with kitchen roll then cut into 2cm cubes.
In a bowl combine cornflour, turmeric, chilli powder and salt. Mix well then add in the paneer and toss together.
Place a frying pan on medium-high heat and add half a centimetre of vegetable oil.
Once hot, carefully place the paneer in until fried on all sides then remove and set aside on kitchen roll
In a bowl, combine chilli sauce, soy sauce, ketchup and if you wish to for an extra kick of flavour - some curry leaves too, then set aside.
Place a saute pan or wok on medium-high heat, adding 2 tbsp oil.
Once hot, add in spring onion, garlic cloves and ginger. Cook for a minute then add in the fried paneer.
Toss everything together then add red onion, peppers and tomato and toss together before adding in the sauce. Mix everything together and cook for another couple of minutes.
Finish with a sprinkling of chopped coriander leaves and serve with rice or flat bread, such as chapatis!
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