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Chilli paneer

Chilli paneer

Ravinder Bhogal's version takes inspiration from the perennially popular salt-and-pepper fried dishes often found in Chinese restaurants.

3.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 226g block paneer, cut into 2cm cubes
  • ½ tsp Szechuan peppercorns, coarsely crushed (optional)
  • ½ tsp black peppercorns, coarsely crushed
  • ½ tsp fine sea salt
  • 50g plain flour
  • 1 tbsp cornflour
  • 75ml soda water, chilled
  • 750ml vegetable oil, for deep frying
  • 1 bunch salad onions, sliced on the diagonal
  • 1 red Thai chilli, finely sliced
  • 1 green Thai chilli, finely sliced
  • 5 clove/s garlic, very finely sliced
  • 1 lime, cut into wedges, to serve


  1. Bring a pan of water to the boil and add the paneer; simmer for 5 minutes, then drain and set aside. (This makes the paneer yielding and soft.)

  2. Heat a dry frying pan over a medium heat, then toast the crushed Szechuan, if using, and crushed black peppercorns until aromatic (1-2 minutes). Transfer to a pestle and mortar along with the salt and crush to a coarse powder. Tip into a bowl and mix with the flours. Stir in the cold soda water to make a batter, taking care not to overbeat.

  3. Heat the oil in a deep pan over a high heat until shimmering and line a plate with kitchen paper. Tip the paneer into the batter and stir to coat evenly. Working in batches, use tongs to carefully lower the paneer into the hot oil and deep fry until golden brown (5-8 minutes). Carefully remove and transfer to the lined plate.

  4. Reserve 1 tbsp oil in the pan, then carefully pour the rest into a heatproof container (discard the used oil once cool). Put the pan back on the heat and fry the salad onions, chillies and garlic for 1 minute until the garlic is just turning golden. Take out of the pan with a slotted spoon and drain on kitchen paper. Transfer to a large bowl, add the fried paneer and a pinch of salt, then toss together. Serve with the lime wedges.

And to drink...

Dr Loosen Ürziger Würzgarten Riesling Kabinett, Germany. This spicy dish calls for a sweeter white wine with a zesty edge.


Typical values per serving when made using specific products in recipe


1,999kJ/ 482kcals



Saturated Fat












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