Udon noodles and Chilli Paneer with Fennel

Yes, it is Fennel spree now!

Lunch today: That uniquely Indian-Chinese Paneer Chilli with Fennel and Udon noodles

Ingredients

2 Cup Inch cubes of Paneer[ have used home-made Paneer]

2 green chillies, the not so hot variety

1/4 cup finely sliced Fennel stems, the green celery-like stalks

1/2 tsp of red chilli powder [ optional]
3 red mini bell peppers diced large

1 tsp ginger garlic paste

1/2 tsp white chilli powder

2 tbsps corn flour

3 tbsps Tomato Puree

3 tbsps Soy sauce

2 tbsps fennel fronds

1/4 tsp Sugar

Salt for seasoning

Warm water-1 cup

Vegetable oil for frying/sauteing

Method

Make a paste of 2 tbsps of tomato puree, 2 tbsps of Soy Sauce, white pepper powder, chilli powder and ginger-garlic paste and marinate the Paneer cubes for 20 minutes.

Heat the oil and fry the sliced green chillies until glossy, drain and keep aside.

Add the fennel and saute for a few minutes,

Add the Paneer cubes and fry until a light golden brown in colour,

Add the corn flour*

Then add 1 tbsp of Soy Sauce and 1 tbsp of Tomato puree and sugar,
Add the mini bell peppers,

Mix well, taking care not to break the pieces.

Add 1 Cup of warm water and bring to a boil,

Turn the heat down and simmer for a few minutes,

*Alternately, one can take the pieces off after adding the corn flour and frying for a couple of minutes,

Drain and keep aside.

In the same pan, add the tomato puree, soy sauce, sugar and warm water,

Reduce the sauce to a clinging consistency and pour over the paneer

Garnish with the fried green chillies and fennel fronds and serve.