This is a super easy chilli paneer recipe that’s made without deep frying so you can enjoy it guilt-free! It’s a firm favourite with my friends and a great one to make when you’ve got people over because it requires so little effort.
If I’m organised enough (which rarely happens) then I marinate the paneer overnight to get a deeper flavour but even when I just do it quickly on the night it still packs a punch. As with all my recipes, you can adjust the amount of chilli based on your preferences – feel free to add more if you like it spicy! For less heat, you can remove the seeds or use jalapenos instead for a milder flavour that’s still tasty.
Ingredients:
- 200g paneer cut into cubes
- 4 garlic cloves, pureed
- 2” cube ginger, pureed
- 3 green chillies, pureed
- 2 tbsp sweet chilli sauce
- 2 tsp soya sauce
- 1 tbsp thel (oil)
- 2 tsp dhana jeeru (ground coriander and cumin)
- Salt and pepper to taste
- 4 large mixed bell peppers, diced
- 1 large onion, finely diced
- Juice of half a lemon
- 3 spring onion, finely chopped
Method:
- For the marinade, mix the garlic, ginger, chillies, sweet chilli sauce, soya sauce, thel, dhana jeeru, salt and pepper. Mix thoroughly and add in the paneer, coating it well in the marinade. Leave to marinade for a minimum of 10 minutes (coz that’s how long my oven takes to warm up!) but leave it for longer if you have the time
- Preheat the oven to 180°C, spread out peppers and onions onto a large baking tray and drizzle lightly with a little oil
- Spread out the marinated paneer on top of the peppers and onions
- Place in the middle of the oven for approximately 20 minutes
- Take the tray out and change the oven to a high grill setting. If you don’t have a grill setting, then turn the oven up to 220°C. Add the lemon juice over the paneer and give it a good mix before placing under the grill
- Cook for a further 10 minutes or until slightly charred on top
- Sprinkle the spring onions over the top and serve
