Like paneer? This chilli paneer is a must!
I make this chilli paneer all the time. Paneer is a great substitute for meat and can be used in so many different dishes. This is a lip smacking way to serve paneer. The chilli paneer sauce is sweet, savoury and just as spicy as you like it. Use your favourite hot sauce for this one. You can use less if you really don’t like your sauces spicy hot.
This recipe was featured in my cookbook ‘The Curry Guy Veggie’.
About this chilli paneer recipe
This is a classic recipe for chilli paneer. It is so easy to prepare. The sauce is simple but delicious and coats the soft paneer making this one of the best chilli paneer recipes out there.
The idea behind the chilli paneer is all in the recipe card below but you really can make this curry just as you want it.
Make this recipe your own
As with all of my recipes you can taylor this chilli paneer to your own tastes. Use fewer chillies if you like a milder sauce. I like to brown the paneer in a frying pan but if you are short of time simply add it straight from the packet.
By frying the paneer first, it helps it retain it’s shape and adds another delicious layer of flavour. You could add it raw but if doing that, be sure to add the paneer just before serving.
What do you serve with chilli paneer?
If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. Chilli paneer is so good wrapped up in fresh bread.
Want to start your chilli paneer curry feast off right? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
Step by step photos
If you like the look of this recipe why not try some of these similar ones:
- 3 tbsp rapeseed (canola) oil
- 200g (7oz) paneer, cubed
- 200g (7oz) mixed coloured (bell) peppers, roughly chopped
- 3 spring onions (scallions), roughly chopped
- FOR THE SAUCE
- 250ml (1 cup) tomato ketchup
- 3 tbsp hot sauce
- 5 garlic cloves, finely chopped 2.5cm (1in) ginger, finely chopped
- 2 tbsp light soy sauce or coconut aminos
- 1 tbsp cornflour (cornstarch)
- 1 tsp black pepper
- 1 tsp white pepper
- Plain rice or rotis, to serve.
- Start by preparing the sauce. Whisk all of the sauce ingredients together and set aside.
- Heat the oil in a large frying pan over medium–high heat. When visibly hot add the cubed paneer to the pan and brown on two sides. Stir in the (bell) peppers and spring onions (scallions) and fry until cooked through but still crisp, about 1–2 minutes.
- Now add the prepared sauce and stir it all up nicely. Check for seasoning and serve hot with plain rice or wrapped into hot rotis