Indo Chinese Chilli Paneer

bbc.co.uk

Ruth Aarons

subheading: For the naan bread:

750g/1lb 10oz plain flour

1½ tsp baking powder

1 tbsp salt

400ml/14fl oz whole milk

1 free-range egg

35g/1¼oz caster sugar

50ml/2fl oz vegetable oil

subheading: For the deep-fried paneer:

500g/1lb 2oz paneer, cut into 1cm/½in cubes

10g/⅓oz dried red chilli flakes

40g/1½oz cornflour

vegetable oil, for frying

subheading: To finish the chilli paneer:

60ml/4 tbsp vegetable oil

40g/1½oz garlic, finely chopped

1 tsp chilli flakes

20g/¾oz fresh root ginger, peeled and finely chopped

30g/1oz celery, finely chopped

3 green chillies, sliced lengthways

10g/⅓oz chilli powder

70g/2½oz tomato purée

1 tsp salt

2 tsp sugar

10ml/2 tsp white vinegar or fresh lemon juice

1 tbsp dark soy sauce

1 medium red bell pepper, diced into 1cm/½in

pinch crushed Sichuan peppercorns

20g/¾oz cornflour

30g/1oz spring onion, chopped

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Directions at bbc.co.uk

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