I try to always have paneer in the fridge, it’s comforting to know it’s always there and extremely handy to whip up a quick dinner on a weeknight. There are so many ways with paneer, more than you might think, it takes well to different kinds of sauces and cooking methods. It’s comforting and indulgent in a creamy makhani sauce, crispy and smoky grilled on a barbecue and utterly addictive as chilli paneer.
Chilli paneer is one of my favourites and pretty quick to make but I wanted to make it even quicker with the addition of sriracha. This way you can skip chopping chilli, crushing garlic and frying onions, and the whole thing can be on the table in 15 minutes.
You’ll have to chop some ginger up, but what most Indian cooks do is grate it up in bulk and store it in a little tupperware container in the freezer. Shave off as much as you need and add it to your recipe, tastes the same and saves so much time day to day. You can also do this with green chillis, and some do with garlic although I find garlic tastes a little funny from the freezer.
- 1 225-250g block of paneer
- vegetable oil
- 1-2 teaspoons of Sriracha (depending on how hot you like it)
- 2 tablespoon dark soy sauce
- 1 tablespoon honey
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric
- 1 inch piece of ginger, grated
- handful of chopped coriander
- If you're having rice with this, put it on to cook now.
- Chop the paneer in to 2cm cubes.
- Heat a large, wide frying pan on a high heat and add in a tablespoon of vegetable oil.
- Fry the paneer on all sides until it is very crispy. Drain on kitchen paper and leave to one side.
- Reduce the heat and in the same pan add in the the rest of the ingredients and a large splash of water.
- Heat gently until the sauce reduces slightly and then stir in the paneer, add more water if it looks dry.
- Serve with chapatis, or fluffy basmati rice.