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Serves
US | Metric
Ingredients
Paneer
  • 450 g Paneer cheese cubed
  • 2 tsps Salt
  • 2 tsps Chilli powder
  • 2 tbsps Oil
Sauce
  • 400 g Tin of chopped tomatoes
  • 1 White onion
  • 2 tbsps Tomato purée
  • 5 Cloves garlic
  • 5 Cardamom pods bashed
  • 2 Red chillies sliced
  • 1 tbsp Tandoori masala
  • 2 tsps Cumin
  • 2 tsps Turmeric
  • 2 tsps Ground coriander
  • 2 tsps Red food colouring powder
  • 1 tbsp Yacon syrup
  • 200 g Natural yoghurt
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
Garnish
  • 1 Green chilli sliced
  • Handful of chopped almonds
  • Double cream
Paneer Chilli Masala Paneer Chilli Masala
Paneer Chilli Masala

Cubes of seasoned paneer plonked in a spicy masala sauce!

Prep 45 minutes
Total 45 minutes

Take the paneer and mix in a bowl with the salt, chilli and oil. Heat a large pan or iron skillet, oil and throw in the cubes of paneer. Cook until golden brown and then set aside on a plate.


Pop some more oil in the pan. Dice the white onion and then cook until softened. Slice the garlic and chillies then throw them in with the onions. Cook for a couple of minutes and then add in the dry spices. Stir and then add in the pastes and purée. Stir again then pour in the tomatoes and turn down the heat. Allow to simmer for 5 minutes.


Transfer the sauce to your blender (You may need to let the sauce cook a bit depending on your blender). Mix until sauce like lol. Pour this back into the pan and bring back to a low simmer. Add in the yoghurt. You can add as much or as little as you like. Stir in and then spoon into bowls, top with the paneer and garnish.



Paneer Chilli Masala Paneer Chilli Masala
Paneer Chilli Masala

Cubes of seasoned paneer plonked in a spicy masala sauce!

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Paneer
  • 450 g Paneer cheese cubed
  • 2 tsps Salt
  • 2 tsps Chilli powder
  • 2 tbsps Oil
Sauce
  • 400 g Tin of chopped tomatoes
  • 1 White onion
  • 2 tbsps Tomato purée
  • 5 Cloves garlic
  • 5 Cardamom pods bashed
  • 2 Red chillies sliced
  • 1 tbsp Tandoori masala
  • 2 tsps Cumin
  • 2 tsps Turmeric
  • 2 tsps Ground coriander
  • 2 tsps Red food colouring powder
  • 1 tbsp Yacon syrup
  • 200 g Natural yoghurt
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
Garnish
  • 1 Green chilli sliced
  • Handful of chopped almonds
  • Double cream

Take the paneer and mix in a bowl with the salt, chilli and oil. Heat a large pan or iron skillet, oil and throw in the cubes of paneer. Cook until golden brown and then set aside on a plate.


Pop some more oil in the pan. Dice the white onion and then cook until softened. Slice the garlic and chillies then throw them in with the onions. Cook for a couple of minutes and then add in the dry spices. Stir and then add in the pastes and purée. Stir again then pour in the tomatoes and turn down the heat. Allow to simmer for 5 minutes.


Transfer the sauce to your blender (You may need to let the sauce cook a bit depending on your blender). Mix until sauce like lol. Pour this back into the pan and bring back to a low simmer. Add in the yoghurt. You can add as much or as little as you like. Stir in and then spoon into bowls, top with the paneer and garnish.