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Chilli Paneer


- Paneer (100g)
- Plain Yogurt (Half tbsp)
- Chilli Powder (Half tsp)
- Turmeric Powder (Quarter tsp)
- Tomato Paste (Quarter tsp)
- Tinned Tomatoes (30g)
- Ketchup (1.5tbsp)
- Chilli Sauce (Half tbsp)
- Soy Sauce (1tbsp)
- Maple Syrup/Honey (1tbsp)
- Coriander Powder (Half tsp)
- Cumin Powder (Half tsp)
- Garlic (1 Clove)
- Ginger (1 Piece)
- Corn Flour (1bsp)
- Bell Pepper (Half)
- Onion (Half)
- Coriander (2g)


(Serves 1)

1. Cut the paneer into cubes.
2. In a bowl mix the yogurt, chilli powder, turmeric, tomato paste and then add the paneer and leave to marinate in the fridge for at least an hour.
3. Finely cut the garlic and ginger, and cut the onions and peppers into bitesize squares.
4. Add 2tbsp of oil to a frying pan/wok, once the oil is hot, add the marinated paneer and shallow fry until the paneer is brown on all sides.
5. Once the paneer is crispy, leave to rest on a metal wire wrack.
6. Add 1tbsp of oil to the same frying pan on medium heat, once the oil is hot add the garlic, ginger, and onions and sauté for 6-7 minutes.
7. Blend the tinned tomatoes and add this to the pan along with the peppers.
8. Add the cumin and coriander powder and allow to simmer for 8-10 minutes.
9. Add the ketchup, chilli sauce, soy sauce, maple syrup, and stir.
10. In a small bowl, mix the cornflour with 4tbsp of water until all the cornflour has dissolved.
11. Add this to the sauce and leave to thicken for a few minutes.
12. Taste the sauce to see if anything is missing (i.e. if you want it spicier add more chilli sauce) then add the paneer.
13. Stir so all the paneer is coated and then garnish with fresh coriander.
14. Enjoy!

Nutritional Guide:


- Calories: 460kcal
- Protein: 24g
- Carbohydrates: 11.5g
- Fats: 34g

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