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Chilli Paneer

Prep Cooking Serves
20 mins 30 mins 2 Adults

Flavour filled indo-Chinese dish.

Recipe by The Devilled Egg | Online Cookery School


  • 200g paneer, cubed
  • 1 tablespoon of Fussels Garlic Rapeseed Oil
  • Fussels Extra Virgin Oil to fry the paneer
  • 1⁄2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 red onion, finely chopped
  • 1⁄2 tsp fresh ginger, finely chopped
  • 1 red chilli, finely chopped
  • 1 teaspoon coriander powder
  • 1 tablespoon ketchup
  • 1 tablespoon chilli paste
  • 1 teaspoon soy sauce
  • 100g tomato puree
  • Fresh coriander leaves for service


Heat a large glug of Fussels rapeseed oil in a non-stick pan and start frying the paneer. Fry in batches if necessary.

Keep turning the cubes to get them brown all over.

Remove them from the pan and place on a plate with kitchen paper to soak up any excess oil and keep to one side.

Give the pan a quick wipe and add the Fussels Garlic Oil.

Add the whole spices until they are popping in the pan, followed buy the onions.

Cook these out for a couple of minutes on high heat, until they are start to colour.

Add the ginger and chillies; turn the heat to low and cook for 5 minutes, as the spices will burn easily.

Once all the ingredients are starting to colour, add the sauces, paste and puree and cook them out for a minute

Add the paneer cubes and coat everything well.

Sprinkle with fresh coriander and serve with rice.


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