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Chilli paneer recipe

Chilli paneer recipe

0 ratings

Created by The Tesco Real Food team

Every bite of this moreish Indo-Chinese-style dish is a flavour sensation. Serve this quick and easy veggie curry alongside rice for a fab Friday night fakeaway! See method

  • Serves 4
  • Takes 20 mins
  • 414 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 3 tbsp cornflour
  • 1 tsp paprika​
  • 2 x 200g packs paneer, cut into 2cm cubes
  • 2 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 1 tsp cumin seeds
  • 3 garlic cloves, finely chopped
  • 3cm piece fresh ginger, peeled and finely chopped
  • 1 red pepper, chopped into large chunks
  • 3 green chillies, split lengthways, and deseeded if you like
  • 3 spring onions, roughly chopped
  • cooked rice, to serve (optional)

For the sauce

  • 4 tbsp tomato ketchup
  • 1 tbsp rice vinegar
  • 3 tbsp Indian hot and sweet sauce
  • 2 tbsp reduced-salt soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1725kj
    414kcal     21%

  • Fat

    25g 36%

  • Saturates

    12g 58%

  • Sugars

    17g 19%

  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 26.4g Protein 18.8g Fibre 3.4g

Method

  1. Mix the cornflour and paprika in a bowl. Whisk in 3 tbsp water to make a light batter, add the paneer, then turn to coat.
  2. Heat the oil in a lidded frying pan over a medium heat then fry the paneer, in batches if necessary, for 2 mins each side or until golden. Drain on kitchen paper.
  3. Meanwhile, mix all the ingredients for the sauce in a bowl with 75ml water. Season and set aside.
  4. Add the onion, cumin seeds, garlic and ginger to the frying pan and sauté over a medium heat for 1 min; stir in the pepper and chillies, and cook for another 3 mins. Pour in the sauce, cover and cook for 2 mins. Stir in the paneer and most of the spring onions and cook for 1 min. Serve topped with the remaining spring onions and alongside cooked rice, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

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