This dish has always been my personal favourite thing to order whenever we go out to a north Indian restaurant and I am not ashamed to say that I would be happy to have this for breakfast, lunch or dinner! I have tried making this with different types of paneer and chilli paneer is a dish which I think does get affected by the quality of the paneer as the lower quality types seem to absorb the flavour a lot less and tend to be a bit rubbery. It’s great if you can make your own (and it’s easier than you think!) but good quality shop bought paneer is also fine and very convenient if you’re making it for a small number of people at home.
So my sister was the one that introduced me to the secret ingredient to try out in this version of chilli paneer – it’s Marmite! It doesn’t matter if you don’t like Marmite usually, it just enhances the tangy-ness of the chilli paneer and the usual yeasty flavour doesn’t come through. If you haven’t added this ingredient before, I do encourage you to have a go – but – you do have to be careful with the amount you put in! I would be interested if anyone tries this recipe with Vegemite – please let me know how it turns out!
If you have time, then I would marinate the paneer overnight with the ingredients from Step 1.
What you need:
- 200 grams of paneer, cut into cubes
- 1/4 cup of sliced red pepper (medium sized)
- 1/4 cup of sliced green pepper (medium sized)
- 1/2 cup chopped spring onions (and more for garnishing)
- 1 teaspoon finely chopped garlic
- 2 teaspoons finely chopped/grated ginger
- 2 red or green chillies, slit lengthways
- 1 tablespoon corn flour
- 1 tablespoon dark soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon red chilli sauce (I use the Sri Racha brand)
- 1/4 teaspoon Marmite (you can leave it out if you can’t get hold of any)
- 1 tablespoon sesame oil
- Salt & black pepper to taste
How to make it:
- Mix the corn flour with ¼ cup of water. With a small whisk or fork stir in the soya sauce, ketchup, chilli sauce, Marmite and salt into the corn flour mixture.
- Heat oil in a wok or frying pan on high heat; add garlic, ginger, red chillies, spring onions and stir fry for a few seconds. Add in the peppers and sauce on medium heat until tender.
- Once the peppers are tender, stir in the corn flour mixture to the above and cook for a few minutes until the sauce thickens.
- Stir in the paneer cubes, turn the heat to high and saute for a few minutes until well combined with the sauce.
- Garnish with more sliced spring onion (the green part) and extra green chillies if you like it spicier.