top of page

Curry Club Chilli Paneer Recipe

We love curry! And our pop-up Curry Club days are the perfect way to celebrate our favourite dishes.

Chilli Paneer is inspired by Madhus in Southall, amongst other Punjabi restaurants. It’s a popular menu item as it appeals to all palettes even though it is meat free. Try it yourself by following our recipe;



500g Diced Paneer

1 Green Pepper - Diced

1 or 2 Red Chilli - how hot can you handle!

1 Red Onion - diced

2 Garlic Cloves - sliced

2cm Ginger - chopped

8 fresh Curry Leaves

1 tin Chopped Tomato

or 5 fresh Tomatoes

1 tbs Soy Sauce

1 tbs Sweet Chilli Sauce

1 tbs Tamarind

1 tsp Brown Mustard Seeds

1 tsp Cumin Seeds

1 tbs Curry Powder

2 tsp Sweet Paprika

3 tsp Turmeric

1 tsp Cumin

1 tbs Fresh Coriander

1tbs Cornflour

1 cup Oil for frying

2 tbs Ghee or Oil

400ml Water


1. Heat a cup of oil in the pan

2. Combine the cornflour, salt, pepper & a pinch of ground cumin

3. Dice the paneer & coat with the mixture

4. Fry until golden, leave on kitchen paper to drain

5. Heat the ghee in another pan, then add the spices (mustard seed, cumin seeds & curry leaf) to temper (which means cooking the spices separately!)

6. Add the garlic & ginger. Fry for a minute then add the chilli, green peppers & onion. Sauté

for another 2-3 minutes

7. Add the dry spices to coat all the vegetables.

Now add the tomatoes, followed by the water, cook for a further 10 minutes

8. Add the sweet chilli sauce & paneer cook for around 30 minutes

9. Add the tamarind & soy sauce, cook for a further 5 minutes then adjust to taste and finish the fresh coriander & serve

bottom of page