Chilli Paneer Curry Recipe - Serves 4

Chilli Paneer Curry Recipe

498 calories each serving

Taste Rating = 9     Heat Rating = Medium


4 tablespoons (30ml) vegetable oil
400g (14 oz) paneer cheese, cut into 19ml (3/4 inch) cubes
1 teaspoon (5ml) ground cumin
4 cloves of garlic, peeled and crushed
1 teaspoon (5ml) ground black pepper
1 fresh green chilli, very finely sliced
1 teaspoon (5ml) salt
1 tablespoon (15ml) tomato puree/paste
3 spring onions, topped and tailed and very finely chopped
1/2 lemon, cut into 4 wedges


Put the first 2 tablespoons (30ml) of the vegetable oil into a large frying pan (you need one with a lid) and heat over a high heat
Add the paneer cubes and fry them until they are a light golden brown on each side (3-6 minutes) turning often
Remove the cooked paneer from the frying pan and set aside on a couple of sheets of kitchen roll
Reduce the heat to low and put the second 2 tablespoons (30ml) of the vegetable oil into the frying pan
Add the ground cumin, crushed garlic, ground black pepper, fresh chilli and salt, mix well and fry for 3 minutes, stirring every 30 seconds
Add the tomato puree/paste and mix well
Put the cooked paneer cubes back into the frying pan and mix well
Add 1/4 cup (62 ml or 2 fl oz) warm water, mix well, bring to a simmer, cover and simmer for 5 minutes, stirring every minute (add a little more warm water if the ingredients get too dry)
Remove the lid, add the spring onions, mix well and stir-fry until the water evaporates (2-5 minutes)
Serve hot with a wedge of lemon

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Recipe submitted on 20 November 2015

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