Patak's Sweet and Sour Madras Paneer Curry recipe
A vegetarian version of Patak's wonderful Indo-Chinese Chilli Chicken recipe.
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Cooking tools:
- Griddle
- Wok
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Serving platter
Ingredients
- vegetable oil (for roasting)
- ½ Patak's Madras paste pot (35g)
- 1½ tbsp cornflour
- 1 tbsp dark soy sauce
- 1 tsp water
- around 500g paneer, cubed (I use 2 x 226g packs)
- 3 bell peppers (different colours if possible, sliced into 3cm squares)
- handful of cashew nuts
- 1 tbsp vegetable oil
- 1 large red onion, sliced
- 1 tbsp fresh root ginger, chopped
- 2 cloves of garlic, chopped
- 200g button mushrooms
- 100ml water
- 50g ketchup
- 1½ tbsp dark soy sauce
- 100g pineapple (cut into small chunks)
- 1 spring onion, sliced (to finish)
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