Chilli Paneer

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Step 1.

Chop up your paneer into cubes and pop it in the freezer for 15 mins.

Step 2.

Combine your plain flour, cornflour, ground cumin, five-spice powder, turmeric, chilli powder and 1 tsp salt in a bowl. Toss the paneer in 1 tbsp of oil and then coat in the flour mixture.

Step 3.

Heat up a large saucepan with an inch of oil and shallow-fry the paneer until golden brown, about 2-3 mins per side. Remove to a plate lined with a paper towel and keep aside.

Step 4.

Chop up your onion and pepper into large chunks and finely slice your spring onions.

Step 5.

Pound the Sichuan peppercorns in a mortar and pestle until fine. Then add the ginger, garlic and green chillies and pound to form a thick paste.

Step 6.

In a bowl combine the soy sauce, ketchup, sriracha and vinegar.

Step 7.

Heat up a few glugs of oil in a large pan. Once hot, add in the garlic paste and sauté for 1 min until fragrant. Add the onions and peppers and cook until soft for 3 mins.

Step 8.

Pour in your sauce and bring it to a bubble. Add in the paneer and mix well. Cook for 3 minutes until it’s heated through and slightly softened.

Step 9.

Sprinkle with the spring onions and serve.

Freezing your paneer for 30 mins helps to ensure it has a soft inside and a crispy exterior. That's the key to good paneer.

500g Paneer
3 Tbsp Plain Flour
3 Tbsp Cornflour
1 Tsp Ground Cumin
½ Tsp Five Spice Powder (Optional)
¼ Tsp Turmeric
1 Tsp Chilli Powder
8 Garlic Cloves
8cm Knob Of Ginger
1 Tsp Sichuan Peppercorns (Optional)
5 Green Finger Chillies
1 Onion
1 Green Bell Pepper
2 Spring Onions
3 Tbsp White Vinegar
100ml Soy Sauce
200g Tomato Ketchup
100g Sriracha
Vegetable Oil