Double-cheese fries you say? We love loaded fries and these paneer Indian-style ones are perfect for a delicious takeaway! If you can get it in your supermarket you can also add some crunchy sev on top (fried chickpea flour) for a tasty finishing crunch. Spice the fries and paneer according to your taste, adding more or less chilli powder as needed.
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
fries 500 g
garam masala 2 tsp
grated mozzarella 80 g (grated)
paneer 450 g (chopped)
green finger chillies 3 (chopped)
bell pepper 2 (chopped)
spring onions 4 (chopped)
red onion 1 (chopped)
garlic paste 2 tbsp
chilli powder ½ tsp
tinned sweetcorn 200 g (drained)
sweet chilli sauce 5 tbsp
ketchup 1 tbsp
soy sauce 3 tbsp
Method
Cook the fries
Preheat the oven to 220C.
Toss the fries on a baking tray, with a dash of oil and season with the garam masala. Bake in the oven for 12 minutes, then scatter over the grated mozzarella and cook for another 10 - 12 minutes.
Cook the sizzling paneer
Meanwhile, make the sizzlingpaneer.Chop the paneer, green finger chillies, bell peppers, spring onions and red onion.
Heat a dash of oil in a large frying pan/wok over a medium heat. Once hot, add the paneer, season generously with the garam masala and a pinch of salt. Cook until golden brown then remove from the pan.
In the same pan, heat another dash of oil, cook the garlic paste and green chillies, for 2-3 minutes until fragrant.
Tip in the bell peppers, red onion and sweetcorn. Add the chilli powder - season according to how you like it and cook for 4 minutes.
For the glaze - mix together the sweet chilli sauce, ketchup and soy sauce.
Add the paneer back into the pan with the spring onions, and pour over the glaze. Quickly mix together with the veg and toss well to coat. Cook for another few minutes until glossy and sizzling.
Plate Up
To serve, spoon the sizzlingpaneer over the cheesyfries, scatter over some optional greenchillies, spring onions, or pickledred onions. Enjoy!
