The dish should taste slightly sweet and sour and savoury. There should be a bit of crunch from the onions, and the creaminess of the paneer. Add chilli powder to the marinade or serve with fresh chillies if you like.
250g paneer - diced into 1 cm cubes
2 tablespoons vegetable oil for cooking
2 bay leaves
1 large red onion - diced into 1 cm pieces
2 cloves garlic minced
1 tsp salt (or to taste)
1 tsp dried oregano crushed
2 tsp chopped coriander
For the marinade
2 tablespoons white vinegar
1 tablespoon paprika
1/4 tsp sugar
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp white pepper
1/4 tsp black pepper
2 pinches saffron crushed
1 tablespoon extra virgin olive oil
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In a large glass or stainless steel bowl, mix together: vinegar, paprika, sugar, 1/4 tsp salt, cardamom, cinnamon, white pepper, black pepper, saffron and olive oil. Whisk until the salt and sugar dissolves.
Add the paneer to the marinade and set aside for at least one hour.
In a wok, heat the cooking oil. Add the bay leaves.
Reduce the heat to medium high and add the onions and garlic. Season with salt to taste.
In about two or three minutes, the onions will start turning slightly brown at the edges and just beginning to turn translucent.
Reduce the heat to medium. Add the paneer and quickly fold it in with the onions. The onions should immediately turn pink.
Spread everything around the wok evenly as you can. Let it cook on one side for about 40 seconds or so, and then fold and spread it around again. Repeat for about 3 minutes.
Sprinkle the crushed oregano and mix it in.
Remove from heat. Place on a serving dish. Garnish with coriander and serve hot.
You can prep all the ingredients and keep aside. Cooking time is barely 10 minutes. The longer the paneer marinates, the better it will taste. Don`t use the fried stuff, please.