Paneer Chile Dry

cooking.nytimes.com

BELABOYO

3 tablespoons all-purpose flour

2 tablespoons plus 1 teaspoon cornstarch

½ teaspoon freshly ground black pepper, plus more for serving

¼ teaspoon Kashmiri red chile powder (or other mild red chile powder)

1 pound paneer (store-bought or homemade), cut into ¾-inch cubes (see Tip)

2 tablespoons soy sauce (preferably dark soy sauce)

2 tablespoons ketchup

1 tablespoon rice vinegar

¼ cup vegetable or other neutral oil

3 whole dried red chiles (such as dundicut or Thai), stems removed

3 fresh green Thai or serrano chiles, sliced

1 tablespoon garlic paste or freshly grated garlic

1 teaspoon ginger paste or freshly grated ginger

1 bell pepper, halved, seeded and cut into ¾-inch pieces

1 medium onion, halved and cut into ¾-inch pieces

2 scallions, sliced

Rice (optional), for serving

Directions at cooking.nytimes.com

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