Alpie's chilli paneer

    (1)
    30 min

    Paneer is an Indian curd cheese which is made by curdling heated milk with lemon juice or vinegar and then taking out the water leaving you with a curd cheese. This is my take on chilli paneer which has always been a hit with family and friends. It goes well with many vegetarian dishes, rice, dhal and rotis as well as an accompaniment to a meat curry.

    Indian.Rubies

    Greater London, England, UK
    4 people made this

    Ingredients
    Serves: 4 

    • For the paneer
    • 2 tablespoons cooking oil
    • 500g Indian paneer cheese, diced in 1cm chunks
    • 2 tablespoons cumin seeds
    • 2 tablespoons black mustard seeds
    • 6 large garlic cloves, crushed
    • 5cm (2 in) piece root ginger, peeled and crushed
    • 1 heaped teaspoon turmeric powder
    • 1 heaped teaspoon cumin powder
    • 1 heaped teaspoon coriander powder
    • For the chilli
    • 2 tablespoons butter or oil
    • 1 heaped teaspoon cumin seeds
    • 1 heaped teaspoon black mustard seeds
    • 6 green chillies, sliced in half length ways
    • 1 large white onion, sliced thinly
    • 1 large red pepper, sliced thinly into 3cm (1 in) pieces
    • 1 large yellow pepper, sliced thinly into 3cm (1 in) pieces
    • 3 to 4 tablespoons dark soy sauce
    • salt to taste
    • 3 spring onions chopped
    • fresh green coriander to garnish

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large, deep flat bottom non stick pan add the oil and heat. Once hot add the cumin and mustard seeds. They should start popping very quickly.
    2. When popped and you can smell the aroma of the seeds, add the paneer. With a fish slicer gently toss the paneer so the seeds and oil coat it. The idea is to let the paneer gently brown and crisp on all sides. The trick is to allow the pieces to cook on each side and then keep turning them until nicely browned and crisp.
    3. Turn the heat down and add the crushed garlic and ginger and stir thoroughly. Allow the ginger and garlic to soften but not burn.
    4. Add the turmeric, cumin powder and coriander powder and stir.
    5. Take the pan off the heat and transfer to a bowl. Set to the side.
    6. In the same pan you used for the paneer add the butter until hot. Then add the cumin and mustard seeds.
    7. Add the green chillies and stir. Allow them to gently fry. Then add the onions and stir until softened.
    8. Add the red and yellow peppers and allow them to soften. Add the paneer and stir all the ingredients through enabling the flavours to mix.
    9. Stir fry for about 5 minutes, making sure nothing sticks to the bottom of the pan. Add the soy sauce and mix thoroughly. Once the soy sauce has been soaked up by the paneer and other ingredients turn the gas off. Taste for salt and add the chopped spring onions. Gently stir through.
    10. Transfer into a serving bowl and garnish with fresh coriander and serve.

    Tip

    If you prefer this dish less spicy, use fewer chillies, or remove the seeds.

    See it on my blog

    Indian Rubies

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    Reviews in English (1)

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    If it's on the menu I'll order Paneer! Never attempted it before but saw that it is readily available in supermarkets and gave it a shot. Great recipie, I'm rather proud of the results.  -  10 Mar 2017

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