Chilli Paneer

Prep	Cooking	Serves
20 mins	30 mins	2 Adults

Flavour filled indo-Chinese dish.

Recipe by The Devilled Egg | Online Cookery School. 

Ingredients

• 200g paneer, cubed
• 1 tablespoon of Fussels Garlic Rapeseed Oil
• Fussels Extra Virgin Oil to fry the paneer
• 1⁄2 tsp mustard seeds
• 1 tsp cumin seeds
• 1 red onion, finely chopped
• 1⁄2 tsp fresh ginger, finely chopped
• 1 red chilli, finely chopped
• 1 teaspoon coriander powder
• 1 tablespoon ketchup
• 1 tablespoon chilli paste
• 1 teaspoon soy sauce
• 100g tomato puree
• Fresh coriander leaves for service

Method

Heat a large glug of Fussels rapeseed oil in a non-stick pan and start frying the paneer. Fry in batches if necessary.

Keep turning the cubes to get them brown all over.

Remove them from the pan and place on a plate with kitchen paper to soak up any excess oil and keep to one side.

Give the pan a quick wipe and add the Fussels Garlic Oil.

Add the whole spices until they are popping in the pan, followed buy the onions.

Cook these out for a couple of minutes on high heat, until they are start to colour.

Add the ginger and chillies; turn the heat to low and cook for 5 minutes, as the spices will burn easily.

Once all the ingredients are starting to colour, add the sauces, paste and puree and cook them out for a minute

Add the paneer cubes and coat everything well.

Sprinkle with fresh coriander and serve with rice.