Paneer is so versatile, especially as a veggie. It doesn’t have much flavour itself, but it was takes on any flavour that you put with it. Chilli paneer is indo Chinese, all soy, chilli and garlic.
My chilli paneer is very quick, and is made with one of our favourite sauces, Mr Singh’s Hot Punjabi Chilli sauce. We first came across this sauce in Selfridges, and as it didn’t have any onions or garlic in it, it was perfect for the members of our family that don’t eat onions or garlic. You can buy the sauce in Sainsbury’s or online at their website. If you can’t get Mr Singh’s, use a chilli sauce you really like to eat.
I started using it as a base for my indochinese dishes, and it goes down really well. The heat and warmth are exactly what these dishes need.
Ingredients
- 400g Paneer cut into cubes
- 2 large peppers, cut into the same size cubes as the paneer
- Coriander
- Garlic , cut into slices ( if you’re using)
Sauce
- Mr Singhs Hot Punjabi chilli sauce
- 3-5 (depending on how hot you want it) Green chillis chopped up
- ½ tbsp Soy sauce
- Chilli powder
Method
- Fry the paneer, so it is golden all over
- Add half a bottle of Mr Singhs sauce to a pan, add the chopped chillis, garlic ( if using), soy sauce and chilli powder to a frying pan, heat gently.
- Add the paneer and 100ml of water to the pan and stir so the paneer is coated in the sauce. Cover and simmer so the paneer softens slightly.
- Once the paneer has softened Add the peppers and take off the lid so the water can boil away and the sauce becomes a sticky coating over the paneer and peppers. Taste and check for seasoning.
- Add the coriander and serve in pitta bread, or on its own as a starter.