Chilli paneer from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 27) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peacheater on February 10, 2026

    Adding to the raves here! Made more or less exactly as written with the exception of using an air fryer to fry to paneer pieces at first - highly recommended as a mess free method. Just toss with a bit of oil and bung in there for a few min (I did 6 min total at 380 F, tossing once in the middle).

  • lholtzman on December 30, 2025

    I’m obsessed with this dish. It’s soooo good. The paneer is crispy on the outside and warm and gooey on the inside. The outside spice is amazing. I’d cut back on the salt next time (I used 1 tsp Morton’s kosher) or use a different brand. I highly recommend frying the cheese in a cast iron skillet. I find the paneer sticks to any other skillet.

  • Deja1 on November 22, 2025

    Very easy to make, and really tasty, so ideal as a vegetarian side dish.

  • Idril on October 21, 2025

    This was very simple and tasty. I just ground everything into pestle and mortar together. Add enough water to let it simmer a bit and not dry up. Would make again as so simple.

  • bernalgirl on June 11, 2025

    This is delicious and so easy! I added a bunch of asparagus that was languishing in the veg drawer and liked the combination. I love the heat of the chile (with seeds) and bumped the sugar to balance it out. Notes: Fry paneer in cast iron pan. Mince the garlic. Turn down heat before adding spices

  • Meags on January 07, 2023

    This was fantastic! I made it with extra firm tofu. Delicious! Tasted just like the paneer burgers on the Ave in Seattle!

  • jsguaium on November 12, 2022

    I love this recipe! I have also made it using firm tofu and that works quite well too- I cut and fried it first too, just like the paneer.

  • Neodymia on March 19, 2021

    This is an excellent “dry curry” which is easy to make and hard not to eat it all at once without sharing.

  • potatooryam on November 24, 2020

    This is so good, one of my favorite recipes in the book. Perfectly balanced flavors and a nice amount of heat.

  • TrishaCP on November 23, 2019

    I’m another fan of this recipe. I think the chile is really welcome here with all of the dairy.

  • Rutabaga on August 27, 2019

    This paneer is delicious, and easy to make. It did stick to the pan a little, so next time I would probably use either a non-stick or cast iron skillet.

  • Lepa on July 29, 2018

    This is delicious! Like the other reviewer, I burned the first batch of paneer but it was still good (just a bit crunchy). I only used 1/3 of a jalapeno (seeded) instead of a chili, hoping it would be mild enough for my kids to eat and it wasn't hot at all. Next time I am tempted to add a bit more tomato paste so there is more sauce, because it was so delicious.

  • cedarmakesthings on February 10, 2016

    This was so delicious, though I slightly overcooked a few sides on my first batch of paneer, I had an easier time getting it well colored when it was closer to medium heat. The flavor was perfect, I might try it without the chili next time (and maybe just a small sprinkling of chili flakes) so that the kids will be able to enjoy it as well.

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