Fiery Chilli Paneer


  • 225g Paneer, cut into large cubes
  • 2 tbsp sunflower oil
  • 1 white onion, chopped
  • thumb size piece of ginger, grated
  • 2 cloves of garlic, grated
  • 2 green peppers
  • 1 tomato, chopped
  • salt
  • pepper
  • handful of fresh coriander, to garnish

For the marinade

  • 2 tbsp soya sauce
  • 1 tbsp tomato ketchup
  • ½ jar Sacla' Fiery Chilli Pesto


  1. Bring a large pan of water to the boil. Remove from the heat, add the paneer to the pan and leave aside for 10 minutes to soften.
  2. In a bowl, mix all ingredients to create the marinade.
  3. When ready, drain the paneer and stir through the marinade. Leave to one side.
  4. Heat a wok over a medium high heat. When the wok is hot, add the sunflower oil and the add the onions, ginger and garlic. Fry until golden.
  5. Then, add the peppers and tomato to the wok. After 1 minute, turn the heat up to high and add the paneer, then stir fry for a further 5 minutes.
  6. Season to taste and garnish with fresh coriander.


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