Zarina's Chilli Paneer

Hot, sweet and spicy!

Serves: 4

Prep: 40 mins

Total time: 40 mins

Ingredients

3 Peppers all colours – cut into cubes
500g paneer – cut into cubes
4 tbsp plain cornflour
Water to make a paste
1 tsp vinegar
1/2 tsp salt
2 tbsp water
Cooking oil

SAUCE:
2 onions – cut into same size as paneer
3 tsp minced garlic
2 tsp minced ginger
4 green chilli’s finely chopped with seeds
5 tbsp soya sauce
5 tbsp ketchup
2 tbsp Lingham’s Hot Chilli Sauce
1 tbsp white vinegar
1.5 tsp salt
1 tsp ground black pepper
1 cup chopped coriander
1 tbsp tomato paste
2 tbsp cornflour mixed with half cup water

Garnish: spring onions sliced in rounds and coriander

I used Lingham’s Extra Hot Chilli Sauce which is incredible in chilli paneer but of course you could use Lingham’s Garlic Chilli Sauce which still has the most incredible flavour but just not as much heat.

My method of frying the paneer until crisp and then immersing into a pan of boiling water sounds odd but I swear it works! The paneer comes out so soft and still beautifully crisp on the outside.

Method

Put cornflour, vinegar, and 1/2 tsp salt in bowl, gradually mix in a little water to make a paste
Add paneer coating generously
Heat ½ cup oil in pan on medium high heat, add paneer, fry until golden and crisp, set aside
Immediately immerse paneer in a pan of boiling hot water for 10 minutes, drain on kitchen towels
In pan heat 1tbsp oil, add ginger, garlic, chilli’s and onions, cook until onions translucent
Add remaining sauce ingredients except cornflour mix, boil
Add cornflour to thicken
Taste, adjust salt, chilli, vinegar or ketchup to your liking
Mix the crisp paneer into the sauce, heat through and serve.

Zarina's Chilli Paneer

Ingredients

Method

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