When first Chinese immigrants arrived in Kolkata (then the capital of the British Empire) in the late 1700s as sugar-mill workers, they put down roots and created a delicious fusion cuisine that blended Hakka traditions with the fiery flavors of India.   However, it was nearly a century after the first Chinese immigrants arrived for Hakka food to become a fixture on the city’s culinary scene, with the opening of the first Indian-Chinese restaurant in 1924.  

The term “Indian Chinese” or “Indo-Chine” refers to the variation of Chinese recipes that were adapted and altered to cater to both the mix of ingredients in Chinese kitchens and the marriage of Chinese men to Indian women.

As a kid living in what was then called Bombay in the 80’s, I could not wait for my dad to visit me, the highlight of his visits meant on any given evening, we would be dining at China Garden nestled in Mumbai’s most famous complex in Kemps Corner.

Occasionally just the two of us, often with family, sometimes as he held business meetings, I would relish every moment spent in his shadow chewing down batter-fried paneer tossed in a spicy, sweet, and tangy sauce.  I have recreated and modified my mum’s semi-dry version of Chilli Paneer.

Here is a quick view to see how I make it:

Ingredients:

• 1 block of paneer 12oz-341g, cut into 2cm cubes (I like Nanak brand)
• 6 tbsp. cornstarch (optional but recommended)
• 1 medium red onion
• 3 cups of sliced or cubed mix of red, green, yellow bell peppers
• 1 tbsp. freshly grated ginger
• 1.5 tbsp. garlic paste.
• 3-4 Thai red or green chilies (or 1 tsp. red chili flakes)
• 1½ tbsp. freshly ground black pepper.
• 1 tbsp. dark soy sauce(or 3 tbsp. light soy)
• ½ or a couple of splashes of Maggi Seasoning Sauce
• 1 tbsp. sriracha sauce (optional)
• 3 tbsp. tomato ketchup
• 1 tsp. white vinegar
• 1 tsp sugar (optional)
• 5 tbsp. neutral oil
• ½ tsp. Pink Himalayan Salt (add last after tasting sauce)
• ½ cup spring onion greens sliced diagonally for garnish
• Handful of chopped cilantro for garnish
  

Instructions:

1. Bring store bought refrigerated paneer to room temperature for 30mins – an hour.
   
2. Put the kettle on and cut the store-bought paneer into cubes, toss them into a bowl and pour the boiling water on the cubes to rehydrate the paneer – leave the cubes in the water for 5-8 minutes.
   
3. Halve the peppers, remove core and seeds, and chop into 1-inch cubes.
   
4. Mix together the ketchup, sugar and soy sauce, vinegar, Maggi seasoning sauce ( and red pepper flakes if using)- keep aside. 
   
5. Peel the red onion and cut into 4 segments, then cut each segment into 2 more to make them petal-sized pieces. Pull apart the onion layers. Now you have onion petals!
   
6. Put the cornstarch into a medium bowl, season with black pepper and add ½ tsp salt, stir and add the paneer and toss to coat evenly.
   
7. Heat 4 tbsp. oil in a large and wide frying pan on medium heat and add the paneer cubes to the pan (not the excess flour).
   
8. Fry until golden all over, 5-6 mins turning every 1-2 mins to brown all sides evenly, transfer the golden cubes to a plate.
   
9. To the same pan drizzle a bit more oil of then add the garlic paste and grated ginger and Thai chilies (if using)
   
10. Then add the peppers, stir-fry until slightly charred.
    
11. Pop the paneer back into the pan and stir in the sauce. 
    
12. Stir-fry for about 5-6 minutes, until sauce thickens.
    
13. Taste and add more salt or pepper if needed.
    
14. Garnish with cilantro and chopped spring onions.