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Chilli Paneer - 'Rahuls Favourite'

Updated: Aug 14, 2020

When it's kid approved, you know you have a winning dish. My son, Rahul, loves this next recipe!

Kid approved!

When it's kid approved, you know you've got a winning dish!


Chilli Paneer

I package of paneer (about 2 cups) – cut into cubes

¼ cup cornstarch

¼ cup vegetable oil

4-5 garlic cloves – minced

2 tbsp Ginger grated

1 chopped onion..roughtly into squares

Green chilies halved – this can be optional but there are some that are not as spicy…does give a nice look

1 bell pepper - diced

For the gravy

2 tbsp soy sauce

2 tbsp chili sauce ( I used the spicy hot sauce)

2 tbsp tomato sauce ( I used pasta sauce as that s what I had)

1 tsp sugar

2 tbsp water (can use more if you feel its burning at the bottom of the pan)

½ cup chopped cilantro

2 green onions chopped ( gives it the professional look J)

Cut the paneer into cubes

Mix well with the cornstarch

Fry the paneer until its golden brown..dont walk way…paneer can burn easily – remove from the pan

Combine garlic and ginger in the hot oil (in the same pan)

Add onions, green chilies and bell peppers.

Cook until gold brown (about 5-7 min)

Mix soy sauce, hot sauce, tomato sauce, sugar, salt and the remaining cornstarch ( I basically put some water in the container that had the cornstarch) into onion mixture.

You can use water if the mixture is too thick (more of a preference really)

Add the cooked paneer and stir until the gravy is thickened (probably 2 to 3 min)

Garnish with cilantro and the green onions.

Great with naan, roti, or rice!


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