This marinated and fried paneer is great served with your favourite chutneys as an appetiser.


Cook time
8-10 mins

Prep time
30-40 mins


Recipe provided by: Romy Gill

  • 225g/8oz of paneer cheese, cut in to large squares
  • 3 of teaspoons grated fresh root ginger
  • 3 of teaspoons grated garlic
  • 2 of teaspoons red chilli
  • 2 of teaspoons Haughton Honey
  • 3 of teaspoons light soy sauce (Kikkoman)
  • 2 of teaspoons tomato ketchup
  • 1 of teaspoon cornflour
  • 2 teaspoons of spice mixture (panch phoron: fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
  • 1 small red onion, thinly sliced
  • 3 teaspoons of rapeseed oil
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are; .

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Place the paneer in a shallow non-reactive dish with all the ingredients except the oil and leave to marinate for at least 15 minutes.
  2. Heat the oil in a pan. Once hot add the marinated paneer and cook well on all sides – about 5-6 minutes – over a medium heat. Make sure you stir it properly so that you don’t burn the paneer.
  3. Serve at once.
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