Paneer Chilli By Shashi
You've probably eaten Kung Pao before, but not quite like this one. We've made a guilt-free version of the popular starter. Spicy diced chicken, mixed with peanuts, delicious on its own, or with rice or noodles
Ingredients
- 10 cloves garlic (peeled)
- 5 g ginger (peeled)
- 20 g green chilli (finely chopped)
- 1 onion (chopped)
- 250 g paneer (cut)
- 0.5 tsp refined flour (powder)
- 0.5 tsp corn flour (powder)
- 3 tbsp refined oil
- 45 g corn flour (sieved)
- 1 tbsp refined oil
- 1 tsp tomato ketchup
- 1.5 tbsp vinegar
- 0.25 tsp refined flour (powder)
- 0.25 tsp corn flour (powder)
- 60 ml dark soy sauce
- 5 g spring onion green (fine chopped)
Instructions
Add aromatics and oil to jar
Add garlic, ginger, green chilli, and 3 tbsp refined oil to The Upliance 2.0 jar. Select sauté mode at 95°C for 5 minutes until fragrant. The device will now sauté the aromatics.
The device will now cook the sauce
Add tomato ketchup, vinegar, refined flour, corn flour, and dark soy sauce to The Upliance 2.0 jar. Select the sauce cooking setting at 95°C for 120 seconds using automatic stirring. The device will now cook the sauce.
Add paneer and cook
Add paneer to The Upliance 2.0 jar. Select the paneer cooking setting at 95°C for 360 seconds, then reduce temperature to 90°C for 180 seconds. The device will automatically stir and cook the paneer.
Garnish and serve
Remove from The Upliance 2.0 jar and garnish with spring onion green. The dish is ready.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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