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Chilli Paneer

August 27, 2019

The ultimate Indian snack food, Chilli Paneer is a firm favourite for most people I know! It is so popular that you will quite often see it served as an appetiser at most Indian weddings and you will always find it on the menu at Indian restaurants. I’ve posted a recipe for this popular hybrid Indo-Chinese food before, but you have got to try this new and improved recipe - the flavours from the garlic, ginger, chilli, soy sauce and sriracha all come together beautifully to create the perfect appetiser/side dish!


Here’s how you can make it: 





Serves 2  





  • 250g paneer, cut into 1cm cubes 

  • Rapeseed oil 

  • ½ tsp cumin seeds 

  • 3cm fresh ginger, roughly chopped 

  • 4 cloves of garlic, finely chopped 

  • 1 green chilli, finely chopped 

  • 1 red onion, sliced 

  • 1 red pepper, chopped into cubes

  • 1 tbsp soy sauce 

  • 1 tbsp sriracha sauce 

  • Salt to taste 

  • 2 spring onions, finely sliced for garnish 

  • Large handful of coriander, chopped 






  1. Grab a small pan, and heat a couple of glugs of rapeseed oil.

  2. Once hot, on a medium heat fry the paneer until the cubes are golden brown and crisps - takes about 5-7 minutes. Remove with a slotted spoon and drain the paneer on kitchen paper and set aside.

  3. Grab another, larger pan and heat a glug of rapeseed oil on a medium heat. Once hot, stir in the cumin seeds until sizzling and fragrant. Add garlic and saute until it just starts to colour - make sure it doesn’t burn!

  4. Then add in the ginger and green chili and cook for a minute, and then add the red onion.

  5. Once the onion has softened, add the red pepper. Cook for about 3-4 minutes, and then stir in the soy sauce and the sriracha sauce, and a tiny splash of water if required.

  6. Stir in the paneer it’s all coated in the sauce.

  7. Serve and finish with the spring onions and coriander. 



And enjoy!




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