Chinese cuisine is an integral part of the Indian culinary scene. In Indian Chinese cuisine, the food is modified to suit the Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain a greater supply of vegetarian dishes. Today, it is not only popular with Indians but is also very popular in Malaysia, Singapore and North America.
Foods tend to be flavored with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are not traditionally associated with authentic Chinese cuisine. Hot peppers, ginger, garlic, sesame seeds, dry red peppers, black peppercorns, and yogurt are also frequently used in Indochinese dishes. This makes Indian Chinese cuisine similar in taste to many dishes from Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-essential dishes are usually served with generous portions of sauce, although they are also available without sauce. Culinary styles often seen in Indian Chinese dishes include chili where the food is hot and fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in the preparation of authentic Chinese dishes.
Preparation time: 11-15 minutes
Cooking time: 16-20 minutes
Cooking level: easy
Ingredients for the Kung Pao Paneer
- 250 grams of cottage cheese (paneer) cut into 1 inch cubes
- Cornstarch 1 tbsp
- Red pepper powder 1 teaspoon
- Black pepper powder to taste
- Salt to taste
- Oil 1 tbsp for shallow frying
- Garlic, chopped 1 1/2 teaspoons
- Dried red peppers 2
- Medium onion, thinly sliced 1
- Three colorful peppers cut into 3/4 cup triangles
- Red chilli sauce 1 tbsp
- 1/4 cup salted peanuts
- 1/2 tbsp soy sauce
- Maize flour slurry 1 tbsp
- Sliced spring onion leaves 1 tbsp for garnish
Put the cottage cheese cubes in a bowl. Add the cornstarch, chili powder, pepper powder and salt and mix well.
Heat some oil in a non-stick pan. Add the cottage cheese cubes and fry them, turning the sides until they are golden brown on both sides. Drain on paper towels.
Heat 1 tablespoon of oil in another nonstick skillet. Add the garlic and sauté until lightly browned.
Add the red peppers and onion, mix and sauté until the onion becomes translucent. Add three colored peppers, mix and sauté for 1 to 2 minutes.
Add the chili sauce and mix well. Add the peanuts, soy sauce and cornstarch porridge, mix well and cook 2-3 minutes.
Add new onions and mix well. Add the fried cottage cheese cubes and mix. Adjust the salt, mix and cook for 1 to 2 minutes.
Garnish with spring onion greens and serve hot.