Chilli Paneer


Prep time 20mins
Cook time 20mins
Serves or Makes: 4


  • 6 lbs paneer, patted dry and cubed
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper
  • 1 teaspoon kashmiri red chilli powder
  • 1 tablespoon water
  • 2 tablespoon avocado oil, divided
  • 1 small red onion, peeled and sliced
  • 1/ 2 cup pineapple chunks, chopped
  • 1 clove of garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 small green bell pepper, seeded and diced
  • 1 small jalepeno, seeded and sliced into thin rings
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 2 tablespoons fresh cilantro, finely chopped for garnish



  • Step 1

    In a medium bowl combine paneer, corn starch, pepper and kashmiri red chili powder and water.

  • Step 2

    Heat 1 tablespoon oil in a large skillet on medium high heat. Add paneer mixture and cook until crispy and golden brown on all sides.

  • Step 3

    Transfer paneer from the pan to a paper towel lined plate and set aside.

  • Step 4

    In a small bowl, combine ketchup, chili sauce, SAN-J Organic Tamari Soy Sauce and brown sugar. Whisk to combine and set aside.

  • Step 5

    Next, add the remaining oil to the skillet.

  • Step 6

    Add cumin seeds, once they start to pop add ginger, garlic and onions and sautee until they are slightly translucent.

  • Step 7

    Add in bell pepper, jalapeno, paneer and sauce to the pan and stir. Cook for 2-3 minutes on low heat. Add pineapple, stir and garnish with cilantro.

  • Step 8

    Serve on its own or with naan or in a roti or paratha as a kati roll.

Adjust the chili sauce and brown sugar to your spice preference, i.e if you want medium spice add less chili sauce and more brown sugar