This is a favourite – vegetarian too! Perfect as a starter or as a main with noodles. Now nearly every Indian wedding will serve you chilli paneer as a veggie option starter. It’s my husbands favourite – and my dads too! So I mastered this around 5 years ago. There’s a few ways you can make it – with cornflour fried paneer or without the cornflour. With a lot of sauce or with a drier finish.
Mood: Sweet, spicy and fiery! Oh and easy!!
Paneer Bell Peppers
Maggis Chilli Sauce
Sweet chilli sauce (optional)
Corn flour (optional)
1. Prepare all your vegetables – cut the onions and peppers into 2×2 squares
2. Cut your paneer into cubes too. I used a 226g block which will serve 2, twice.
3. Heat some oil in a small frying pan – you’ll use this to fry your paneer
4. In a pan, add vegetable oil, half the onions and a pinch of cumin seeds
5. Cook this until slight browned.
6. Add 1.5 tsps of chopped ginger, add the bell peppers, chopped green chilli, spring onions and the rest of the onions
7. Start to shallow fry your paneer. You want them to be golden brown – not too dark. Here you can coat your paneer in cornflour before frying.
8. Once the paneer is fried add it to the vegetables, low-medium heat.
9. Add 3 tbsp of ketchup, 2 tbsp soy sauce, 5tbsp Maggis chilli sauce, 1tbsp sweet chilli.
10. Add a teaspoon of garam masala, a teaspoon of paprika and a teaspoon of garlic powder.
11. Mix well. Add 2 chopped finger chillies.
12. Cook for a further 3-5 minutes, top with coriander.
Enjoy!! Let me know what you think x R