Chili Paneer

Classic and savory. So so delicious. Absolutely love this mouth watering, spicy, Indo-Chinese dish!


  • One 14 oz package paneer
  • 1 red bell pepper, diced into larger pieces
  • 1 green bell pepper, diced into larger pieces
  • 1 yellow onion, diced
  • 2 tsp cumin seeds
  • 1/4 cup Ching’s Secret red chili sauce
  • 1/4 cup Ching’s Secret green chili sauce + 3 more tbsp of this sauce
  • 1 tsp honey
  • 3 tsp coconut aminos (or soy sauce)
  • 1 tsp Sriracha
  • 1 tbsp organic ketchup
  • 1 tsp garlic powder
  • Chopped cilantro or scallions for garnish

instructions (makes 3-4 servings)

  • Cut paneer into cubes. Sautรฉ in olive oil until slightly crunchy and brown (6-7 min). Remove from pan and set aside.
  • In the same pan, heat cumin seeds in olive oil. Add bell peppers and onion and cook for 6-7 min, do not overcook. You want the vegetables to be bright and semi crunchy.
  • Add sautรฉed paneer to veggies. On low heat, add the following: Chingโ€™s sauces, honey, coconut aminos, Sriracha, ketchup, and garlic powder. Cook for 4-5 min and stir well. *Note, the gravy will be on the thicker side. Add some warm filtered water to thin gravy out and adjust sauces/spices accordingly to taste.
  • Garnish with cilantro and/or scallions and serve with rice.

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