Chilli Paneer

I was first introduced to this dish after marriage when we would go to Indian restaurant/pubs with friends and family. My husband really likes this dish and can never get enough of it, so as per normal I tried to recreate the taste to what he likes. A little bit of trial and error, and tasting along the way and I have come up with this recipe and to be honest this is the first time that I have actually measured the ingredients so that I can write about it on this site. It is a great dish to serve at parties as a starter or a side dish to a main meal. It is a good show stopper as my friend put it, when I made it for her using cassava instead of paneer.

Chilli Paneer

I normally use shop bought paneer which comes in blocks. You can adjust the chilli bit to suit your taste buds, however certain foods, like this, are only good if eaten spicy hot. You can make a version with cassava instead of paneer. If you wish to make the cassava version, then boil cassava pieces in hot salty water first until cooked. Then after draining, deep fry in oil and then mix to the sauce created.


Preparation time: 20 mins              Cooking time: 30 mins                   Serves: 4

400g paneer cut into bite sized rectangle pieces

4 tbsp sunflower oil

1 small green capsicum cut into small cubes

1 large red onion cut into small cubes

1/4 of small yellow capsicum cut into small cubes

1/4 cup tomato ketchup

1/2 cup peeled plum tomatoes made into a pulp

1 tbsp soy sauce

2 tsp chilli flakes

1 tbsp very hot chilli sauce (I use Lion brand but you can use your favourite)

1/2 tsp dried mint leaves

1/2 tsp salt


1) Cut the paneer pieces into bite sized rectangular pieces, and fry them in a deep large pan with the oil. Be very careful as the paneer does spit so you will have to turn them regularly, and fry until they are golden brown. Drain on kitchen paper and cool slightly before adding to the sauce.

2) Mix the remaining ingredients in a large serving dish and add the fried paneer (or cassava if using) and mix well. It is best to make this dish in the morning or the day before so that the sauce is mixed into the paneer. Warm it up slightly before serving and enjoy with fizzy drinks to give it that extra kick.

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