Paneer is made from whole cow’s or buffalo’s milk curdled with lemon juice. It is pressed until its texture is firm and similar to tofu. Paneer can be diced and sautéed and is used throughout India in a variety of dishes, especially in the north.

It’s an essential protein source in many vegetarian diets. Chilli Paneer is the vegetarian version of chilli chicken or barbecued spare ribs. 

Serves 2-3
Ingredients:

1 tsp cornflour
pinch of salt
1 tsp plain flour
225g (8oz) paneer, cut into 2cm (4/5 inch) cubes
3 tbsp vegetable oil
2 finger green chillies
1 garlic clove, crushed
1 tsp white or demerera sugar
¼ tsp ground black pepper
1 tbsp malt vinegar
1 tbsp tomato ketchup
1 tbsp dark soy sauce
1 tbsp hot chilli sauce
1 medium onion, finely sliced into rings

Preparation:

Mix together the cornflour, salt and flour with 1 tbsp cold water to make a thin paste. Coat the paneer with the paste. Heat the oil in a frying pan and lightly fry the paneer cubes for 5 minutes until golden. Remove with a slotted spoon. Drain on kitchen paper and set aside.

In the same frying pan on a low heat, gently fry the chillies, garlic, sugar, black pepper, vinegar, tomato ketchup, soy and chilli sauce with 2 tbsp boiling water for a couple of minutes.

Add the paneer and mix well, smothering the paneer cubes with the sauce.

Serve hot in a phulka (see page 62 of with Passion) with onion rings.