Barden’s Bites: Chilli Paneer By Prett Tejura





Nigel says: "Prett Tejura was born in Kenya but grew up in Yorkshire and now runs a cookery school, Curry Cuisine, based in Wakefield. She and her hubby, Paresh, also have a business specialising in spices, chutney and pickles. Family means a lot to them both and in Prett's book 'Family Secrets' (available to buy on her website here), she includes recipes from both her mum, Pushpaben, and her mother-in-law, Kundanben, and she obviously enjoys passing on her trade secrets to her appreciative off-spring Nayesha, Rowan and Niran, not to mention the many eager students who pass through her cookery school (to find out more about Prett's school visit www.currycuisinecookeryschool.co.uk).

This dish can be very lively depending on how many chillies you want to include and it's important to have a calming wine to stand up to it, which includes a touch of sweetness with sufficient punch. Such a wine is the Gewürztraminer 2009 from Trimbach from Alsace, in North Eastern France, bordering on Germany (£17.99). Or there is a cheaper January alternative; Villa Maria Private Bin Gewürztraminer 2011, from New Zealand, at £10.99".

Chilli Paneer (Indo-Chinese Style) from 'Family Secrets - Indian Cooking by Prett Tejura'  (also available on amazon)

My husband’s recipe and a cross between Indian and Chinese flavours. This dish always reminds me of our visits to Wembley, London, and eating this for lunch with crispy potato wedges.

Serves 4
Prep time 15 mins
Cooking time 10 mins

Ingredients
 
1 tsp cornflour
pinch salt
1 tsp plain flour
225g Paneer cut into 2cm cubes (Nige says, if needs be, substitute Halloumi)
3 tbsp sunflower oil
2 whole green chillies, sliced
2 tsp crushed garlic
1 tsp white or Demerara sugar
1/4 tsp ground black pepper
1 tbsp malt vinegar
1 tbsp tomato ketchup
1 tbsp dark soy sauce
1 tbsp hot chilli sauce (Nigel says: 1/2 tablespoon if worried about excess chilli heat)
1 medium onion (finely sliced into rings)

Method
 
1. Mix together the cornflour, salt and flour with 1 tbsp cold water to make a thin paste.
2. Coat the Paneer with the paste.
3. Heat the oil in a frying pan and lightly fry the Paneer cubes for 5 mins until golden.
4. Remove with a slotted spoon.
5. Drain on kitchen paper and set aside.
6. In the same frying pan on a low heat, gently fry the chillies, garlic, sugar, black pepper, vinegar, tomato ketchup, soy and chilli sauce with 2 tbsp boiling water for a couple of mins.
7. Add the Paneer and mix well, smothering the cubes with the sauce. Add the sliced onions. Cook for 2-3 mins.
8. Serve hot.

Nigel's Top Tips:
 
By frying the Paneer over a medium to low heat, it maintains the soft texture of the cheese to avoid it becoming too chewy.
 
When cooking, cover your frying pan with a splatter guard (silicone or metal £10).
 


 
 
 
FAMILY SECRETS - INDIAN COOKING BY PRETT TEJURA

Includes traditional, celebration, street food dishes all with step by step instructions making it simple and easy to use!

Visit www.currycuisine.co.uk for more information on the author or go to www.currycuisinecookeryschool.co.uk to find out more about Prett's cookery school.
 


 
 
 

Written by: Nigel Barden

Nigel Barden 

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