The Best Chilli Paneer

50 mins    Dinner

Chilli Paneer is a popular Indo-Chinese dish that beautifully blends bold, spicy, and tangy flavours. Cubes of paneer (Indian cottage cheese) are lightly fried in olive oil until golden, then tossed in a vibrant sauce made from soy sauce, vinegar, chilli sauce, garlic, ginger, and bell peppers.

The dish has a glossy, slightly sticky coating that clings to the paneer, giving each bite a burst of umami heat balanced by sweetness and acidity. Freshly chopped green chillies and spring onions add a kick and crunch, while the peppers provide colour and texture. Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 6 Free from: Seafood, Meat

Mushroom and Paneer Tikka Curry

Ingredients

Marinade Ingredients

• 340g paneer, cut into 3/4-inch cubes and soaked in boiling water for 20 minutes

• 4 tablespoons corn starch

• 2 tablespoons plain flour

• 1 teaspoon Kashmiri red chilli powder

• 1/2 teaspoon freshly cracked pepper

• 1/2 teaspoon salt

• 4 tablespoons water

• 1/4 cup olive oil for frying (I used Terra Delyssa's smooth Extra Virgin Olive Oil)

Sauce Ingredients

• 3 teaspoons sugar

• 3 tablespoons light soy sauce

• 2 tablespoons Sambhal (1 tbsp for a milder taste)

• 1 teaspoon vinegar

• 1 teaspoon Kashmiri red chilli powder

• 1 tablespoon sugar

Chilli Paneer Ingredients

• 1 tablespoon corn starch

• 1/4 cup water

• 1 tablespoon olive oil (I used Terra Delyssa's Smooth Extra Virgin Olive Oil)

• 1 dried red chilli

• 1 green bell pepper, cut into 3/4-inch cubes

• 1 red bell pepper, cut into 3/4-inch cubes

• 1 cup cubed onions, 3/4-inch

• 1 heaped tablespoon garlic, finely chopped

Method

1. Gently mix together all the marinade ingredients in a bowl (except the olive oil).

2. In a large pan, heat 1/4 cup olive oil over medium heat. Fry each paneer cube separately, turning gently with a fork until all sides are golden brown. Remove onto a kitchen towel.

3. In a small bowl, mix the corn starch and water to make a slurry.

4. Heat 1 tablespoon olive oil in a wok over medium heat. Add the dried red chilli and fry for 30 seconds then add onions, garlic, and spring onions. Sauté for 3 - 4 minutes until lightly golden.

5. Add the sauce mixture and cook for a further 3 minutes, stirring constantly.

6. Add the bell peppers and cook for another 2 minutes.

7. Stir in the corn starch slurry and cook for 1 minute, stirring constantly. Add the fried paneer and toss gently to coat.

8. Garnish with spring onions and serve hot. Enjoy! TRYING IT? LEAVE A REVIEW BELOW!

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