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

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

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)

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).


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

Visit for more information on the author or go to to find out more about Prett's cookery school.


Written by: Nigel Barden

Nigel Barden 


BBQ Spatchcock Piri-Piri Chicken

Summer has come to a close and autumn is well and truly on its way. Blustering winds, cooler temperatures and swiftly shortening days mean it will soon be time to wrap up warm and to make the most of the wonderful autumn produce on offer. Time to say goodbye to those fresh, summer whites and replace them with the warmer, more robust reds frequently associated with colder temperatures.

What to drink with Fish Pie?

Fish Pie is a quintessentially British recipe. Easy to make and absolutely delicious, it is also a great dinner party dish - with a limited amount of last minute preparations needed it’s a winner in my book! However, where do you start when matching a fish pie with wine?

Five Ways to Open a Bottle of Wine Without a Corkscrew

For that moment when you find yourself without a corkscrew and unable to open that bottle of wine; here are five ways to open a bottle of wine without a corkscrew. Obviously, if you do have a corkscrew to hand, it is a lot easier to go down the more traditional route…


Competition: Win Family Secrets - Indian Cooking by Prett Tejura

Like us on Facebook for a chance to win one of two signed copies of Family Secrets - Indian Cooking by Prett Tejura. read more


Barden’s Bites: Bedfordshire Clangers from 'Pies & Puds'

Nigel Barden writes: "This is a modern take on a classic recipe used to feed hungry Black Country farmers. They were eaten hot or cold, having been made in advance and were carried to the fields wrapped in muslins. To be warmed up they'd ... read more


Barden’s Bites: Bonfire Spiced Pork & Prune Patties

Nigel Barden writes: "Folkestone born, Michelin starred chef, Phil Vickery has been in charge of some pretty impressive kitchens such as Gravetye Manor in West Sussex and The Castle Hotel, Taunton. read more


Barden’s Bites: Root Vegetable Gratin from Rachel’s Everyday Kitchen

Nigel Barden writes: "Rachel Allen is part of the family who run Ballymaloe House, the excellent country house hotel based in Shanagarry, Co. Cork and the internationally famous cookery school that's attached to it. read more


Barden’s Bites: Indonesian Corn Fritters

Nigel Barden writes: "Riverford Farms have been incredibly successful and founder Guy Watson has been farming organically since 1985, initially with a wheelbarrow and a borrowed tractor on three acres of the Watson family farm in South ... read more


Barden’s Bites: Rhubarb and Pimm’s Trifle

Gizzi Erskine is a clever chef who juggles telly presenting with overseeing pop-up restaurants and hosting cookery demos. She looks pretty remarkable with her distinctive beehive hairdo and the large pair of wings tattooed on her back. ... read more


Barden's Bites: Feta, Dill & Beetroot Savoury Cheesecake

Nigel Barden says: Rejina Sabur-Cross has a really popular blog, Gastrogeek, and this ace recipe comes from her book of the same name, published by Kyle Books and available for £16.99. She's a British born Bengali, who taught English in ... read more


Barden's Bites: Petits Farcis de Provence

Bruno Loubet is a Michelin starred chef, hailing from Bordeaux, who has headed up kitchens for culinary luminaries such as Raymond Blanc and Pierre Koffmann. Having first rocked up in the UK in 1982, we lost him to Australia for eight ... read more


Barden’s Bites: Baba Ghanoush

Once a week our roving ambassador, BBC Radio 2’s Food and Wine expert Nigel Barden provides us with a delicious food recipe and an equally appetising wine pairing from our range to match. This week, the chairman of The Great Taste Awards ... read more


Barden’s Bites: Sticky Ribs Recipe

Once a week our roving ambassador, BBC Radio 2’s Food and Wine expert Nigel Barden provides us with a delicious food recipe and an equally appetising wine pairing from our range to match. This week, the chairman of The Great Taste ... read more

Post a comment...