Devilled paneer

PT30M

First published in 2022
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Ingredients

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Imperial

Paneer

Sauce

1

Mix the paneer, ground turmeric and salt in a bowl and leave to marinate for 15 minutes

2

Make the devilled sauce. Heat the oil in a saucepan over medium heat and fry the ginger and garlic for about two minutes until fragrant and golden

3

Add the curry leaves, black peppercorns, cinnamon stick and chilli flakes and fry for a few seconds. Stir in the soy sauce, tomato paste and tomato ketchup along with half a cup of water and continue to cook until thick. Add the vinegar, season with salt and cook for a further minute. Set aside

4

Heat the rapeseed oil for the paneer in a clean deep non-stick pan or wok and fry the paneer on all sides until golden

  • 3 tbsp of rapeseed oil
  • 400g of paneer, cut into 2.5cm cubes or rectangles
5

Add the banana pepper, red onion and green chillies. Stir fry for 30 seconds, then add the devilled sauce and continue to stir fry for a further 2-3 minutes until the sauce is coating the paneer and vegetables and piping hot. Garnish with the spring onions and serve straight away

First published in 2022
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