Devilled paneer

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This super speedy paneer cheese recipe from Hoppers' Karan Gokani is full of chilli heat - perfect served as a main with some fried rice or noodles, or as a side with other dishes. 

First published in 2022
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Mix the paneer, ground turmeric and salt in a bowl and leave to marinate for 15 minutes


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


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


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

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

After giving up his job as a lawyer to pursue a career in food, Karan Gokani channelled his passion for South Indian cuisine into the launch of the now hugely popular Hoppers. As creative director, he oversees menu development at all three Hoppers sites.

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