Sunday 24 January 2021

Chilli Paneer


Chilli Paneer

  • 3 tbsp rapeseed oil
  • 200g cubed paneer
  • 2 bell peppers cut into chunks
  • 3 spring onions roughly chopped
  • 1 chilli finely chopped
For the sauce
  • 250ml tomato ketchup
  • 3 tbsp hot sauce (of choice)
  • 4 minced garlic cloves
  • 2 inch piece of ginger, finely chopped
  • 1 tbsp cornflour
  • 2 tbsp light soy sauce
  • Big pinch of salt
  • Good few grinds of fresh black pepper
This is a great dish to prepare ahead, firstly put all of the ingredients for the sauce into a measuring jug/bowl and whisk together, it’s as simple as that!  Leave to one side until ready to cook the rest of the dish.

Heat the oil in a large frying pan, add the paneer and cook until browned.  Add the peppers, spring onions and chilli and fry until cooked through but still retaining some crispness.  Add the sauce, stir through and cook until heated through. 

If you are not a fan of too much chilli you can leave out the chilli and reduce the amount of hot sauce or add more if you are a heat fiend! 

 This is a great dish to have with rice, it makes enough for 2 people or more if serving alongside other dishes.  This dish is quick and easy and a great meat free Monday dish. 

Chilli Paneer

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