Hey there, friends!
Are you ready to spice things up in the kitchen? I’ve got a fun twist for you today!
Let me introduce you to my Kung Pao Cottage Cheese.
It’s a tasty fusion of creamy cottage cheese and those bold, zesty Kung Pao flavors you know and love.
Trust me, this dish is a game changer for your meals.
Let’s dive into this deliciousness together!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Medium |
Ingredients
For the paneer:
- 1 tsp corn flour
- 250 gm cottage cheese (cubed into 1-inch pieces)
- 1 tbsp oil
For the vegetables and sauce:
- 1 tbsp garlic (finely chopped)
- 1 tbsp schezwan sauce (I use Ching’s Secret Schezwan Chutney)
- 1 tbsp tomato ketchup
- 1/2 red bell pepper (chopped into 1/2-inch pieces)
- 1 tbsp celery (finely chopped)
- 1 tbsp red chili sauce
- 1 tbsp cashew pieces
- 1 tbsp ginger (finely chopped for best flavor)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 green bell pepper (chopped into 1/2-inch pieces)
- salt (to taste)
- 1 tbsp oil
For the slurry and finish:
- 1/4 cup water
- roasted peanuts (for garnish, adds a nice crunch)
- 1 tbsp corn flour
Step 1: Prepare the Paneer
Cube 250 grams of paneer into 1-inch pieces.
Dust the paneer cubes with 1 teaspoon of corn flour, ensuring they are coated on all sides.
Step 2: Cook the Paneer
Heat 1 tablespoon of oil in a pan and grease it evenly.
Once the oil is hot, add the paneer cubes and cook until they are golden brown on all sides, flipping to cook evenly.
Remove the cooked paneer from the pan and set aside.
Step 3: Sauté Aromatics and Vegetables
In the same pan, heat another tablespoon of oil.
Add 1 tablespoon of finely chopped ginger, 1 tablespoon of finely chopped garlic, and 1 tablespoon of finely chopped celery (optional).
Sauté for a few seconds.
Add ½ red capsicum and ½ green capsicum, and stir-fry for a few seconds.
Add 1 tablespoon of cashew nut pieces and stir again.
Step 4: Add Sauces and Thicken
Add the following sauces to the pan: 1 tablespoon of Schezwan sauce, 1 tablespoon of ketchup, 1 tablespoon of red chili sauce, and 2 tablespoons of soy sauce.
Mix well and let cook for a few seconds.
Prepare a corn flour slurry by mixing 1 tablespoon of corn flour with ¼ cup of water.
Add this slurry to the pan and bring to a boil.
Step 5: Incorporate Final Ingredients
Add 1 tablespoon of honey (or sugar if preferred) and salt to taste.
Mix well.
Toss the cooked paneer into the sauce and mix until well coated.
Step 6: Serve the Dish
Plate the Kung Pao Paneer and sprinkle with coarsely ground roasted peanuts.
Serve hot and enjoy your Kung Pao Paneer!
