Chilli Garlic Paneer Recipe


Serves 4

  • 500g Paneer, cut into cubes

  • 2 tbsp vegetable oil

  • 1 tsp ginger paste

  • 2 tsp garlic paste

  • 2 – 4 green chillies, slit in half

  • 1 medium onion, cut into bite-size pieces

  • ½ green pepper, cut into bite-size pieces

  • ½ red pepper, cut into bite-size pieces

  • ½ cup (120g/125ml) The Cherry Tree Hot Garlic Pickle

  • 1 tbsp tomato puree


  • If using shop bought Paneer, soak for at least 10 minutes in slightly salted warm water (this will help Paneer to become soft).

  • Heat the oil in a large pan or wok, add the ginger and garlic pastes and cook for 2-3 minutes until it starts to catch some colour.

  • Add the green chillies and stir fry until they become slightly blistered.

  • Add the peppers and onions and stir fry until they start to slightly soften.

  • Drain the Paneer and add to the pan and cook on high heat stirring frequently until the Paneer pieces start to slightly brown on the edges.

  • Add The Cherry Tree Hot Garlic Pickle and tomato puree stirring to fully coat the Paneer pieces.

  • Lower the heat to medium and cover the pan, leave the Paneer to cook for approximately 5 – 8 minutes until soft, and you can see the oil slightly separating from the rest of the mixture.

  • Serve with naan bread, roti or steamed rice.

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