Ok, so this is clearly not a baking effort, but I made this chilli paneer for the first time last week and was rather chuffed with how it turned out, and a friend asked me to post the recipe, so here it is!
If you’re not familiar with paneer, it’s one of the few cheeses that originate in India and is similar to halloumi in firmness and texture, but with a milder taste. I believe chilli paneer is actually based on Chinese cooking, which is quite an intriguing fusion! It’s a hugely popular dish where the paneer is cubed and cooked with tomatoes, peppers, copious amounts of chilli and the not-so-secret ingredient of tomato ketchup.
I’m a big fan of my mum’s chilli paneer, but as she doesn’t do recipes, I had to make it up as I went along. I found a recipe online that I used a couple of ideas from, but the rest is based on my own instincts as a now-experienced maker of Gujarati curries. It turned out pretty much the same as my mum’s chilli paneer, which I’m very pleased about! Be warned, though – my recipe is very spicy!
There’s not a lot of sauce with this curry, so it’s best eaten with naan bread or chapatis (see my recipe for chapatis and chickpea curry, which you could also serve as part of an Indian feast) rather than rice. Paneer is now widely available in supermarkets (I get mine from Tesco) and also from Indian grocers/cash and carries, so you should hopefully be able to find it pretty easily – or you can make your own.
Chilli paneer recipe
Serves 2; easily doubled
- 2 tbsp sunflower or vegetable oil
- 200g paneer, cubed
- 4 tbsp cornflour
- 0.5 tsp cumin seeds
- 0.5 tsp black mustard seeds
- 1 onion, finely chopped
- 2 thin green chillies, finely chopped (use less if you don’t want it very spicy – 1 chilli will still be quite hot)
- 1 garlic clove, crushed or finely chopped
- 1 tsp grated ginger
- 1 tsp red chilli powder
- 0.5 tsp turmeric
- 1 pepper, chopped (I like to use a mixture of colours)
- 2 large fresh tomatoes, chopped
- 1 tbsp tomato ketchup
- splash of soy sauce
- 1 tsp garam masala
- 0.5 tsp ground cumin
- handful of fresh coriander, chopped
- salt, to taste
- naan or chapatis (recipe), to serve
- Toss the paneer in the cornflour and half a teaspoon of the red chilli powder.
- Heat 1 tbsp of the oil in a large frying pan. Cook the coated paneer over a medium heat until brown, stirring occasionally. This should take 5-10 minutes. Set the cooked paneer aside.
- In a large saucepan, heat the remaining 1 tbsp of oil. Add the cumin seeds and black mustard seeds and cook over a low to medium heat until the mustard seeds start to pop. Add the onion and peppers and cook until softened.
- Add the chillies, garlic, ginger, remaining half a teaspoon of red chilli powder and turmeric. Cook for a couple of minutes, stirring frequently.
- Add the tomatoes and cook for a further 5 minutes, stirring occasionally.
- Add the cooked paneer and stir. Cook for 10 minutes.
- Stir in the tomato ketchup, soy sauce, garam masala and ground cumin, then mix in the coriander and take off the heat. Season with salt to taste and serve.