Chilli Paneer Recipe

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.

Chilli Paneer

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

Chilli Paneer Recipe

ET Food Voyage
Prep Time 10 mins
Cook Time 25 mins
Servings 2 servings

Ingredients
  

  • 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

Instructions
 

  • 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

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