Chilli Paneer
 
 
Author:
Ingredients
  • 1 block of paneer (approx 180 - 200g)
  • 1 tsp Bolsts curry powder
  • ½ tsp ground Indian five spice (panch puran)
  • ½ tsp salt
  • 2 tsp crushed garlic (1 for marinating paneer, 1 for cooking)
  • oil
  • 1.5 peppers (use ½ of each colour to give this dish colour)
  • 1 red onion
  • 3 green chillies (use ⅚ for a spicy chilli paneer)
  • 3 - 4 spring onions
  • 3 tbsp ketchup
  • 3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tsp worcester sauce
Method
  1. Cut your paneer into equal sized cubes.
  2. Add 1 tsp of crushed garlic, 1 tsp Bolsts mixed curry powder, ½ tsp panch puran and ½ tsp salt to the paneer cubes. Avoid adding too much salt at this stage as the sauces contain salt also. Mix everything well.
  3. Heat a generous amount of oil in a large shallow pan.
  4. Gently fry your paneer cubes till golden brown, turn occasionally to achieve a uniform colour. The paneer smells so good when frying, I usually pinch a few pieces at this point!
  5. While the paneer is frying chop your peppers and red onion in big chunks. Finely slice 3 green chillies; if you want a spicier chilli paneer (this is very mild) double the amount and add 6 green chillies or go for scotch bonnet if you want it really fiery....
  6. and lastly slice 3 - 4 spring onions.
  7. Once the paneer cubes are a golden brown colour, remove from the pan and reserve back in the bowl you mixed them in. Turn off the heat while you prepare the sauce for the chilli paneer.
  8. In a clean bowl add 3 tbsp tomato ketchup....
  9. tbsp of sweet chilli sauce, 2 tbsp soy sauce (can be either light or dark, both work fine) and 1 tsp Worcester sauce. Mix the sauces together and leave till required.
  10. In the same pan you used to fry the paneer cubes, add a little more oil and heat well. Keeping the flame high, add the peppers and red onion, followed by the remaining 1 tsp of crushed garlic and the 3 sliced chillies.
  11. Cook over a high heat for a couple of minutes like you would a stir fry, stirring to prevent burning.
  12. Now add the fried paneer cubes, immediately followed by the mixed sauce we prepared earlier. Mix everything well and cook over a high heat for no more than 4 - 5 minutes, you want the onions and peppers to remain crunchy.
  13. Lastly, add your chopped spring onions. There's no need to cook the spring onions as the heat from the dish/pan will soften them, remove from heat after adding and stir through.
  14. It's ready! Serve your Chilli Paneer hot as a starter or as a main, with a plate of pilau/rice, naan or even chips. This is also a great dish for Iftar and makes a nice change from all the usual things we eat.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/chilli-paneer/