Here’s one for the books of quick and easy cooking recipes. As much as I enjoy cooking, I often find myself completely out of energy by the time I reach home after work. It’s very easy to fall into the habit of takeaways and instant meals. But thankfully, once you get a couple of quick & easy recipes on your books, such as this Chilli Paneer recipe, it would only take just a little bit of discipline to keep it up.
This Chilli Paneer recipe offers a heavenly flavour profile. It’s spicy and tangy – which I find particularly ideal to open up my palate and appetite after a dull long day or on a hot summer evening.
I’m surprised by how quick and easy it is to whip up this dish. Coming home, I first get the rice cooking as I prep for this Chilli Paneer recipe – and ta-da, I get a proper home-cooked meal ready in roughly just 30 minutes! Usually, I then pack up any leftovers and bring them for lunch the next day – killing two birds with one stone.
Personally, I made the dish more like a stir-fry but it’s completely up to you to make it saucier. Simply adjust the amount of water you add to control the consistency to your liking.
I like to serve this with rice – especially with Cumin Rice if I’m in the mood for a little extra effort. My second serving option would be turning this into a wrap! A simple combo of the Chilli Paneer and salad leaves would do. This would be particularly ideal as a quick lunch bite the next day to use up any leftovers!
Anyway, please enjoy the Chilli Paneer recipe below and remember to show us how you did by tagging us @etfoodvoyage!
Chilli Paneer Recipe
- 250 g Paneer cubed
- 3-4 cloves Garlic minced
- 3-4 Bird's Eye Chillies chopped
- 1 tsp Sugar
- 1 tsp Vinegar
- 1/2 tsp Cumin Seeds
- 1 Onion finely chopped
- 1 tbsp Tomato Paste
- 1 tsp Salt
- 1/4 cup Water adjust accordingly
- 1 tbsp Lemon Juice
- 2 tbsp Vegetable Oil
- Coriander chopped, for garnish
- In a bowl, mix together Garlic, Chillies, Sugar, and Vinegar.
- Heat up oil in a pan. Add cumin and allow to sizzle until fragrant.
- Cook chopped onions until softened and golden in colour.
- Stir in Garlic mixture and tomato paste. Cook until oil starts to separate.
- Add in paneer, toss until evenly coated. Season with salt.
- Add water and allow to cook for 5-10 minutes until sauce thickens.
- Drizzle with lemon juice and stir in Coriander. Serve immediately