During our trip to India we came across an amazing restaurant, which soon became our favourite, in Agonda Beach, South Goa called Fatimas Corner.
On the first day we arrived we decided to try their version of Chilli paneer to compare with ours. Well what can I say, it was simply delicious, slightly different to ours. We asked the kitchen if we could come back the following day to learn how to make their version to take back to Bindi with us.
Our Chilli Paneer is now the recipe we obtained and bought back from Goa.
The word paneer is of Persian origin. The turkish word peynir, the Persian, Azerbaijani and Armenian word word panir, all derived from paneeer, refers to any type of cheese.
Paneer is a homemade cheese made by adding a food acid such as lemon juice or vinegar to hot milk to seperate the curds from the whey. The curds are drained ain muslin and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2-3 hours to improve the texture. From this point we prepare the chilli paneer, this is made with lightly sauteed red onions, peppers and spring onions, to this is added an indian/chinese fusion sauce. It is a light starter to be eaten alone or shared. It can be made into a main meal by simply adding one of our delicious naans, cheese, garlic, peshwari or just plain and simple.