Simple Chilli Paneer

Chilli Paneer is a popular Indo/Chinese dish made of Indian cheese, lightly fried with chunky peppers and onions – coated in a rich, sticky chilli sauce. This is a quick and easy version made with ingredients found in most Guyanese supermarkets.

1 Pack Amaya Milk Co. Paneer
4 Bell Peppers (2 red, 2 green ideally)
1 Onion

For the Batter
4 Tbsp Plain Flour
4 Tbsp Soy Sauce
2 Tsp Tandoor Powder
10 tbsp water

For the Chilli Sauce
4 tbsp Soy Sauce
4 1/2 tbsp Sweet and Sour Sauce
4 1/2 tbsp Ketchup
2 1/2 tbsp Honey


Begin by cutting your peppers, onions and paneer into bite-sized pieces

Add the ‘batter’ ingredients (flour, soy sauce, tandoori powder and water) to a bowl. This will likely not be enough water to make a runny batter – so, keep adding water, 1 tbsp at a time, until its a consistency you could coat the paneer in.
Stir the batter until smooth
Then, add in the diced paneer, and stir until coated in the batter (if the batter is too thick at this point, add in a tbsp more of water)

In a separate bowl, mix together the ‘sauce’ ingredients – then set aside

Heat oil in a non-stick pan and heat to medium heat
Add in the battered paneer – cook for 1-2 mins on one side until the batter touching the pan has browned – this happens quickly as the soy makes the batter look quite dark too.
If you’re not used to frying, do this in two batches so you have more control of flipping once browned
Then flip the paneer using a spatula – continue cooking until each side is browned and crisp (about 1-2 mins) each side, don’t overcook else the paneer can become ‘rubbery’

Remove the paneer from the pan and set aside on some kitchen roll

Add in the sliced onion into the same pan of hot oil
Cook for a couple of minutes – until lightly blistered and browned
Then add in the sliced peppers, and cook for 1 min more
Next, pour in the chilli sauce you prepared earlier
Stir to mix in with the peppers immediately

Then add in the paneer and stir – the sauce should thicken very quickly due to the heat of the pan, and everything should be evenly coated. Once this happens, turn the heat off and it’s ready to serve!

Recipe Credit –