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Paneer Chili

Try this flavorful Indian comfort-food dish, which packs a bit of heat, for a quick and satisfying meal that can be stir-fried in minutes. This family recipe comes from Ankasa designer Sachin Ahluwalia.

Photography: Rob Tannenbaum




  • 18 ounces paneer (Indian-style cottage cheese), cubed
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 3 jalapeno peppers, stemmed, seeded, and cut into 3/4-inch-thick slices
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • Coarse salt and freshly ground black pepper
  • 1/4 teaspoon sugar
  • 1/2 red bell pepper, stemmed, ribs removed, and coarsely chopped
  • 1/2 yellow bell pepper, stemmed, ribs removed, and coarsely chopped
  • 1/2 green bell pepper, stemmed, ribs removed, and coarsely chopped
  • 1 bunch scallions, thinly sliced, green parts only
  • 2 tablespoons corn flour


  1. Step 1

    Place paneer in a medium bowl and add enough water to cover; let stand 5 minutes.

  2. Step 2

    Meanwhile, heat oil in wok over medium-high heat. Add garlic and cook, stirring, for 1 minute. Add jalapeno, soy sauce, vinegar, 1 teaspoon pepper, and sugar. Season with salt and cook, stirring, for 2 minutes.

  3. Step 3

    Drain paneer and add to wok; stir for 1 minute to coat. Add bell peppers; cook, stirring, until peppers are softened and paneer begins to lightly brown. Add scallions and cook, stirring for 1 minute. Sprinkle corn flour over top of chili and stir to combine. Let simmer for 2 minutes. Remove from heat and serve.

The Martha Stewart Show, April 2012