Chilli Paneer
Serves: 4 as a side dish
Prep time: 10 minsTotal time: 
Recipe photograph by David Loftus
Chilli Paneer
Recipe by Meera Sodha
Serves: 4 as a side dish
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
323Kcal
Fat
27gr
Saturates
10gr
Carbs
2gr
Sugars
2gr
Fibre
0.4gr
Protein
0.5gr
Salt
1.3gr
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Ingredients
- 1 ½ tsp cumin seeds
- 400g paneer
- 2 tbsp rapeseed oil, plus extra for frying
- 4 cloves garlic, crushed
- 1 green chilli, very finely sliced
- 1 tbsp tomato purée
- ½ tsp sugar
- 4 spring onions, finely sliced into rings
- lemon wedges, to serve
Step by step
- Using a pestle and mortar, roughly grind the cumin seeds to a coarse powder. Cut the paneer into 2cm cubes. Pour a thin coating of oil (2mm) into a large frying pan and bring it to a high heat. Fry the paneer in batches, turning the pieces until golden brown on each side, and transfer them to a dish lined with kitchen towel. Watch out, as the paneer may spit.
- Wipe out the pan, then add 2 tablespoons of oil to the pan, followed by the garlic, green chilli, cumin, ¾ teaspoon ground black pepper and 1 teaspoon salt. Sauté on a low heat for around 3 minutes, stirring occasionally. Add the tomato purée and sugar and stir, then put the paneer back into the pan along with a splash of water. Cover the pan and simmer for a further 5 minutes.
- Take the lid off the pan, add the spring onions and simmer until there is no liquid left. Serve straight away with a squeeze of lemon.
