Chillie Paneer

Paneer is an Indian cottage cheese, sometimes made at home but more often shop bought. It is easily available in most UK Supermarkets and local grocery stores.

My childhood friend in Leicester makes the best Chillie paneer, this is her recipe with a touch of Sabihaskitchen!  The recipe works best when the paneer is deep fried, however you can stir-fry the marinated paneer cubes in just 2 tbs of oil or use the marinated paneer unfried – with differing results!

Have substituted boneless chicken pieces, prawns and fish with really good results!

I mostly serve it as a starter or accompaniment to the main meal but I sometimes add a cup of water with the paneer just before adding the vegetables to make it more saucy so the dish can be eaten with rice or noodles as a main dish.


  • 5 tbs tomato ketchup
  • 1 tbs soya sauce
  • 2 tbs lime/lemon juice
  • 1 tbs runny honey
  • 2 tbs chillie sauce (e.g Encona, Sambal or chillie flakes)
  • 500g shop bought paneer
  • 1 tsp salt
  • 1 tsp red chillie powder
  • 1 tsp chaat masala (optional)
  • 1 tsp fresh crushed garlic
  • enough oil for stir-frying
  • 1 green/red pepper diced into small cubes
  • 1 medium sized onion cut into small chunks
  • salt to taste
  • 2 tbs freshly sliced green coriander
  • 3 thinly sliced spring onions
  • 2 green chillies sliced


  1. Put the ketchup, soya sauce, lime/lemon juice, honey and chillies in a deep bowl or tall glass and mix well, keep aside. If you are going to be making chillie paneer regularly, its best to make a large batch of the sauce and store it in the refrigerator for up to a month.
  2. Cut paneer into small cubes and put in a bowl, add salt, chillies, both masalas and the garlic, toss a little and keep aside for 10-20 mins.
  3. Place 2 tbs oil in a wok or frying pan, add the marinated paneer pieces, fry on medium heat until golden brown, stir very carefully as the paneer may break. Use a slotted spoon to remove the paneer into a bowl.
  4. Add 2 tbs oil to a wok or deep pan, heat the oil and add onions, stir-fry on a high heat for 30 secs to soften, and remove into a bowl, do the same with the peppers, remove into the same bowl as the onions.
  5. Add the sauce mixture to the heated wok, keep on a rolling boil for 2 minutes, add the paneer, mix gently and cook the paneer for 2 minutes keeping the sauce boiling.
  6. Add the vegetables, mix once and remove from heat. Taste and add salt if needed.
  7. Sprinkle with coriander, spring onions and green chillies serve immediately!

If making a large batch for many guests, stir-fry the paneer, onions and peppers separately in advance and have the sauce ready. Then prepare the final servings as needed, in smaller portions. If you like your vegetables really crunchy, then skip stir-frying them and add to the sauce with the paneer.Share


Quick Links

About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

share this recipe:

Still hungry? Here’s more