Chilli Paneer Recipe
Chinese style paneer
Indians love Chinese food in a big way and surprisingly most restaurants you go to in India will have an Indo-Chinese selection of dishes.
Apparently it all started when some Hakka Chinese migrated to KolKata (used to be Calcutta) to work at the Tanneries in the late 19th century. This region soon developed into India's only China town and the food soon caught on too. Us Indians like to add our own delectable spices which eventually transformed the dishes into a new type of cuisine.
The food tends to use Indian ingredients and is spiced with cumin, coriander, turmeric, ginger, garlic as well as soy sauce and uses Chinese cooking techniques. There are some classic Indo-Chinese dishes such as Hakka noodles, manchurian, chilli chicken so why not ribs? These are my very sticky, very Chinese and very Indian ribs - cooked low and slow with an amazing spiced glaze. Just make sure you have your finger bowls ready!
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||14|