Chilli Paneer Recipe

• 400gms Paneer chopped into cubes
• Oil for frying

Paneer Batter

• 3 tbsp plain flour
• 1 tbsp corn flour
• 1 tsp Kashmiri chilli powder
• Salt to taste
• 2 or 3 tbsps water

Chilli Sauce

• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 3-4 Kashmiri chillies, soaked in hot water
• 3cm fresh ginger, roughly chopped
• 4 cloves of garlic, finely chopped
• 1 red onion, chopped into cubes
• 1 red pepper, chopped into cubes
• 1 green chilli, slit lengthways 
• 1 tbsp soy sauce
• Sea salt to taste (if required)
• 2 spring onions, finely sliced for garnish
• large pinch of coriander, chopped

Method

Paneer Batter

1. In a small pan, heat up some oil to fry the paneer in.
2. Place all the ingredients for the batter into a bowl and add a little water to make a thick batter.
3. Place the paneer blocks into the batter to coat them completely. Once the oil is hot (just check by dropping in a little batter - if it sinks, and then rises immediately, it's ready). Fry the paneer until the cubes are golden brown and crisp. Remove with a slotted spoon and drain the paneer on kitchen paper and set aside.

Chilli Sauce

1. Blend the soaked chillies with the fresh ginger to make a paste.
2. Heat the oil on a medium heat and stir in the cumin seeds until fragrant.
3. Add the garlic and saute until it just starts to colour (be careful it doesn't burn).
4. Pour in the chilli and ginger paste and cook for a minute until the oil separates.
5. Add the red onions for a few minutes to soften, then add in the peppers and sliced chilli.
6. Stir in the soy sauce and a tiny splash of water if required.
7. Stir in the fried paneer so it's all coated in the sauce.  
8. Check the seasoning and adjust if required. Top with spring onions and coriander. Serve with some spiced noodles or rice.

Note: You can use Sriracha sauce if you dont want to make the chilli paste.