Chilli Paneer

Estimated — 2 ingredients not in food database (99% mass accounted for)

Contains: dairy·soy

• Black pepper

  1 g

• Chilli sauce

  5 ml

• Ginger-garlic paste

  5 ml

• Green chilli

  finely chopped

  1 pc

• Oil

  30 ml

• Onion

  chopped

  1 pc

• Paneer

  cut into 2 cm cubes

  150 g

• Red chilli flakes

  0.3 g

• Salt

  to taste

• Soy sauce

  5 ml

• Spring onion

  chopped

  15 ml

• Tomato

  chopped

  1 pc

• Water

  30 ml

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Method

1. 1Heat 2 tablespoons of oil in a non-stick pan over medium heat.
2. 2Add 1 finely chopped green chilli and 1 small chopped onion. Sauté for 2 minutes until onions turn translucent.
3. 3Add 1 medium chopped tomato and 1 teaspoon of ginger-garlic paste. Cook for 3–4 minutes until the mixture thickens.
4. 4Add 150 g of paneer, cut into 2 cm cubes. Gently stir to coat the paneer with the masala.
5. 5Sprinkle 1 teaspoon of soy sauce, 1 teaspoon of chilli sauce, and 1/2 teaspoon of black pepper powder. Mix well.
6. 6Add 1/4 teaspoon of salt to taste and 2 tablespoons of water to prevent drying. Stir gently.
7. 7Cook for 3–4 minutes on low heat, allowing the flavours to blend.
8. 8Garnish with 1 tablespoon of chopped spring onions and a pinch of red chilli flakes for extra heat.
9. 9Serve hot with steamed rice or buttered naan.