Chilli Paneer Recipe

Chilli Paneer Recipe

Paneer is one of my most favourite foods ever! It’s strange because before Arjun, I liked paneer, but I wasn’t totally crazy about it. During my pregnancy, cheese became my favourite thing (fab for the weight control!) and my love for cheese hasn’t really dissappeared! Especially paneer. 
This deliciously succulent paneer recipe is my favourite so far. The paneer oozes flavour and the crunchy vegetables command their own.


I’ve included the baby friendly version of the recipe at the bottom so your little ones don’t miss out on the goodness!


You could miss out the shallow frying step but I’ve always found that coating the paneer before mixing it in the marinade really makes a big difference. The flavours come thorugh a lot stronger and I also prefer the texture.



Time taken: 25 minutes prepartion, 15 minutes cooking.



· 8 cloves garlic

· Ginger – I used a generous piece a little bit bigger than the size of my baby finger

· 3 green chillies

· a heaped tablespoon of cornflour

· 1 red onion

· 1 red pepper

· 1 green pepper

· 1.5 packets cubed paneer

· 170g chopped tomato 

· Tablespoon tomato purée

· 8 table spoons of Maggie seasoning

· 1 table spoon of tamarind sauce (I use ready made)

· 1 tablespoon of Maggie chilli and garlic sauce

· 1 teaspoon masala

· 1 teaspoon soy sauce

· ½ teaspoon red chilli powder

· 2 teaspoon haldi 

· 1.5 teaspoon salt

· 2 teaspoon ground coriander

· 1 teaspoon ground cumin 

· Chopped fresh coriander (to taste) – I used a handful as I love coriander!



1. Mix together the garlic, ginger, green chilli and cornflour. Toss the paneer in this mixture coating it.

2. Shallow fry the paneer for a few minutes, mixing the pieces every so often so that they get cooked evenly.

3. Chop the red pepper, green pepper and red onion in to medium sized strips (mine were about 2cm long).

4. Blitz the chopped tomatoes in a food processor and then mix the fresh tomatoes, tomato puree, Maggie seasoning, soy sauce, tamarind sauce, red chilli powder, Maggie chilli and garlic sauce, masala, haldi, salt ground coriander, ground cumin in a large bowl to prepare the marinade. Mix well.

5. Next gently mix in the paneer in to the marinade coating evenly.

6. Finally, mix in the prepared vegetables.

7. Tip the mixture in to a large baking dish – I used a Pyrex dish and then sprinkle with the fresh coriander.

8. Bake for 15 minutes at 180c.  




Baby Friendly Recipe



· 1 clove garlic

· A small piece of ginger

· A third of a green chilli

· a tablespoon of cornflour

· 1/8 red onion

· 1/8 red pepper

· 1/8 green pepper

· 100g cubed paneer

· 30g chopped tomato 

· Teaspoon tomato purée

· A pinch of masala

· A pinch of red chilli powder

· ¼ teaspoon haldi 

· ¼ teaspoon ground coriander

· ¼ teaspoon ground cumin 

· Chopped fresh coriander (to taste)


Method: as above.


 Serving suggestion: in a tortilla wrap/pita bread with mixed salad and mint chutney.



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