Bipin's Perfect Chilli Paneer

A classic south Indian Hot & Spicy vegetarian dish lightly aromatic and full of flavour. made with the Indian Cheese -Paneer, bell peppers and green chilli

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   This is a recipe I've perfected over the years and its as good as India's top restaurants.
   
   Its a combination of ingredients, the order in which they are added and cooked, and quite importantly size of the cut ingredients. Surface area of the paneer and vegetables is important as this relates to the texture and carries all the flavours. A block of paneer should be cut up into rectangles approx 6mm by 12mm, very lightly brown the surface to seal and give it a little colour, use sunflower oil if you can.
   
   You want cut up 4 small onions into quarters, bell pepper in to 20mm chunks, 4 spring onions into 20mm lengths.
   
   4-5 clove of crushed garlic (use a garlic crusher), 8-10 diagonally chopped green chillies 8mm and 1 inch of tender ginger cut into matchsticks.
   
   Warm up a little sunflower oil, reasonably hot, drop all the chopped vegetables into the oil, heat through for 2-3 mins on high heat, follow this with the garlic, chilli and ginger (hold back a few of the match sticks of ginger for garnish) after 1 minute add 2 teaspoons or dark soy source and 3 teaspoons of Blackbean sauce and finally add the sealed paneer, heat through for 1-2 mins, reduce heat to minimum and cook for 5 mins, stair frequently.
   
   Garnish with a good helping of freshly chopped coriander and the few matchsticks of fresh ginger.
   
   Finish off with a good squeeze of lemon
   
   Season with a little salt but be cautious as there is plenty of salt in the soy sauce......the end result is a aromatic, tasty, crunchy and firey dish. Don't be shy with the chilli, as you can always picking them out if its too hot