Hot Chilli Paneer Recipe

Name: Hot Chilli Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g panir, cut into 1-2cm cubes; 1 onion, finely chopped; 1 large tomatoes, grated; 6 dried red chilies; 2 teaspoons coriander seeds; ¼ teaspoon turmeric; 2 -3 green chilies, finely chopped; 2 garlic cloves, crushed; 2 tablespoons sunflower oil; 3 -4 tablespoons fresh coriander leaves, chopped

Servings: persons

250 g panir, cut into 1-2cm cubes
1 onion, finely chopped
1 large tomatoes, grated
6 dried red chilies
2 teaspoons coriander seeds
¼ teaspoon turmeric
2 -3 green chilies, finely chopped
2 garlic cloves, crushed
2 tablespoons sunflower oil
3 -4 tablespoons fresh coriander leaves, chopped

1
Dry-fry the dried chilies in a pan for a couple of minutes over a medium heat.
2
Add coriander seeds and turmeric and grind for a further minute.
3
Grind spices and dried chilies to a fine powder.
4
Fry the onion in oil until browned.
5
Add green chilies and fry until soft.
6
Stir in ground spices and fry for another minute.
7
Add tomato and stir until everything is well blended.
8
Stir in Paneer and fry in spice paste, stirring until well coated - for about 2-3 minutes.
9
Garnish with coriander and serve with chapatti.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g panir, cut into 1-2cm cubes, 1 onion, finely chopped, 1 large tomatoes, grated, 6 dried red chilies, and more.

Yes, Hot Chilli Paneer falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Chilli Paneer

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