Chilli Paneer


Indo Chinese Paneer

Indo Chinese dishes…what a heavenly combination, taking two of the globe’s most popular cuisines and slamming them together to create ethnic con-fusion! The blending of these food cultures has been opening across the Indian sub-continent for some time now as Chinese communities have grown and flourished. The natural propensity for both cuisines to use spices, chillies, garlic and punchy flavours have produced glorious off-spring and this Chilli Paneer recipe is no exception, it carries all the fight of an Asian tiger!

Serves 2-4

  • 500gm paneer, cubed
  • 4 tbsp corn flour
  • Salt & Pepper
  • Green chillies (3 – 4 finger green chillies), finely chopped
  • 2 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 2 tbsp soy sauce
  • Salt to taste
  • Oil for frying
  • 1 small green pepper, 1 small red pepper coarsely chopped
  • 2 large red onions, coarsely chopped
Chilli Paneer

How To Make Chilli Paneer

  1. Mix the Paneer cubes with corn flour, salt and pepper, fry it in a pan until the cubes brown. In a separate frying pan, fry the onions until brown, then add the chillies and cook for a couple of minutes.
  2. Pop in the peppers and fry until they’ve softened a little not too much as we still want the crunch.
  3. Add the paneer.
  4. Now pour in the tomato/chilli/soya sauce.
  5. Season and stir fry for 3-4 mins.
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