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Bouquet of Flavor: Chili Paneer

It’s February and romance is in the air. Chef Sanjay Patel shows you how to add a spicy yet sweet flavor to your Valentine dinner with this dish that is as appealing to the taste buds as it is to the eyes.

(Above): Chili Paneer [Photo: SILICONEER]

  • 2 cups cubed paneer
  • 1 bell pepper
  • 2 large onions
  • 4 green chilies, slit
  • 1 tsp ginger garlic paste (use freshly ground paste if possible)
  • 1 tbsp soy sauce
  • 1 tsp green chili sauce
  • 1 tsp tomato paste / ketchup
  • 1-2 tbsp oil
  • ½ tsp sugar
  • 1 tbsp corn flour + 3 tbsp water (make a smooth paste)
  • salt to taste
    For the Marinade:
  • 3 tbsp flour
  • 2 tbsp corn flour or corn starch
  • 1 tsp freshly ground pepper
  • 1 tsp minced garlic
  • pinch of salt
  • water


Make a thick paste with the ingredients for marinade. Dunk the paneer pieces in and let them soak in the marinade. It will be instant love, I promise.

Add 3-4 tbsp oil in a pan and shallow fry the paneer pieces, turning them over when the cooked sides are brown.

Drain and set aside. It’s okay to slightly burn a few sides. In the same pan, add chopped onions, green chilies, and bell pepper. Cook until the onions turn transparent, about 2-3 minutes.

Next, turn the flame to high and add soy sauce, green chili sauce, sugar and tomato paste. Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.Add the fried paneer cubes and the corn flour-water paste. Taste and adjust salt (since the sauces will have salt). Stir and cook for another 3-4 minutes until the sauce comes around and thickens due to the corn flour.

Serve hot straight out of the pan.

Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.


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