Something magical happens when Tomato Achaar and Chili Crisp come together and paired with paneer, it's a cosmic combo. This recipe comes from our friend and renowned chef Jing Gao of Fly by Jing. If you're vegan, try this recipe with tofu.
Serves 4
Ingredients
2 tablespoons oil
14 oz paneer, cubed
1/2 cup Brooklyn Delhi Tomato Achaar (~1/2 jar)
2 tbsp Fly by Jing Sichuan Chili Crisp
1 scallion, chopped for garnish
Method
Heat a large non-stick pan or wok on medium-high heat and add oil to the pan. When the oil is hot, add in the paneer cubes and saute for about 4-5 minutes, turning them over every so often until all sides are nicely golden brown and seared.
Add in the Tomato Achaar and Chili Crisp. Mix to combine and sauté until the paneer cubes are nicely coated and the sauce is heated through, a couple minutes.
Turn off the heat and garnish with chopped scallions. Serve hot.
In this recipe
