A favourite Indian recipe with a vegetable that is Indian in origin.

To serve: 4

200 gms Cottage cheese (paneer)
4 tbsps Cornflour
2 tbsps + to deep fryOil
2 Onion
3-4 cloves Garlic
3-4 Green chilli
1 large Capsicum
1/2 cup Vegetable stock
Salt to taste
1/2 tsp White pepper powder
2 tbsps Soy sauce
1/4 tsp Ajinomoto
1 tbsp Chilli sauce

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Remove, drain and keep aside. Blend remaining cornflour (nearly 1 tablespoon) in quarter cup of water and keep aside. Peel onion and cut into thick slices. Peel and crush garlic. Wash, remove stem and slice green chillies. Wash, halve, deseed and cut capsicum into thick strips. Heat two-tablespoons oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onion and capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, pepper powder, soy sauce, chilli sauce, Ajinomoto and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.