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Amardeeps Chilli Paneer

An Indo-Chinese favourite

Serves: 2-3
Prep: 30 minutes
Cook time: 15 minutes

250g paneer
1 red pepper
1 green pepper
1 red onion
4 garlic cloves, minced
Thumb sized piece of ginger, julienned
1 green chilli, chopped fine (remove the seeds if you like it less hot)
2 spring onions, sliced fine
2 green chillies, slit lengthwise (optional)
Rapeseed or sunflower oil
Vegetable oil for frying

For the sauce:
3 tbsp Lingham’s Original Chilli Sauce
3 tbsp light soy sauce
1/4 tsp cornflour

For the batter:
2½ tbsp cornflour
2½ tbsp rice flour (if you don’t have this, plain flour will do)
1/2 tsp Kashmiri red chilli powder
1/2 tsp white pepper
1/2 tsp garlic powder
1/4 tsp salt
3 tbsp water


  1. Start by adding all the batter ingredients except for the water into a large bowl. Mix well to combine evenly and then add the water. Stir to create a batter
  2. Cut a block of paneer into 16 even sized chunks (you can do this by simply cutting in half evenly, repetitively, until left with 16 equal sized pieces. Alternatively, pre-cut paneer pieces also work fine
  3. Add the paneer chunks to the batter and coat well. Set aside
  4. Chop the peppers into even bite-sized chunks
  5. Quarter a red onion and then separate each of the layers
  6. In another bowl, combine all of the sauce ingredients and mix well
  7. Heat a few inches of vegetable oil in a large, deep pan
  8. At the same time, heat a wok on medium/high heat until hot, then add a tsp of rapeseed or sunflower oil. Let it heat thoroughly before adding your peppers and onions to the wok. Pan fry for 5 minutes tossing occasionally until the vegetables become seared, yet still retain their crispness. Once done, set the vegetables aside on a plate
  9. Once your vegetable oil is hot enough for frying, fry half the paneer for around 45 seconds before draining on some kitchen towel. Repeat with the remaining half of the paneer
  10. Return to your wok and heat on low-medium heat, adding a tbsp of rapeseed or sunflower oil. Add your garlic and fry gently for around 30 seconds, before adding the julienned ginger, chopped green chilli and lengthwise-cut chillies if you are adding them. Stir to combine and then cook for further 30-45 seconds 
  11. Add your sauce mix, stir well and cook for a further 30 seconds
  12. Add the battered paneer chunks, peppers and onions and then toss well
  13. Turn off the heat, add your spring onions and toss for the final time before serving immediately.


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