This delicious Chilli Paneer recipe is easy to follow. We will provide you with all the information on how to make Paneer Curry. Chilli Paneer is a popular Indo-Chinese dish, typically cooked with chillies or chilli sauce.To create a spicy semi-dry sauce perfect served with rice or noodles as a main or side dish to other Asian recipes.Or, if you prefer it sweeter, Manchurian Paneer is made the same way without chillies or chilli sauce.

En fantastisk god kremet gulrotsuppe med gode smaker som ingefær og chilli.

These spicy Indian-inspired potatoes are served with a fresh coriander chutney and sweet tamarind dressing.

Een heerlijke herfstige curry met pompoen en kikkererwten. Een simpel en lekker gerecht dat zo op tafel staat, perfect voor de herfst!

We’ve been in New Zealand for nearly two weeks now and I’m completely in love with the place. It’s actually ridiculous how beautiful it is. I’ve been likening it to a theme …

Keema is a fantastically hangover-salving dish of spicy (usually lamb) mince; this version uses minced turkey and, more significantly, its heat is provided by the gochujang, the Korean chilli paste that I keep on hand to pep up a jaded palate or a pallid-flavoured ingredient. Being minced does not generally do turkey many favours, but the aromatic richness of the paste makes it sing. Supper's on the table in a matter of minutes; if you wanted to make it speedier, you would have to buy rice that's already been steamed and needs no more than a few turns in the microwave to heat it. For US cup measures, use the toggle at the top of the ingredients list.

This veggie chilli recipe from Jamie Oliver is packed with flavour. Vegetarian chilli is the perfect winter comfort food. Serve with rice, guacamole & lime!

If you love spicy food then you need this pickled chillies recipe in your life. These are very easy to make and pair perfectly with any Asian or salty dish that needs a bit of heat and acidity.

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings

Ever heard of lamb pasanda? Although the name sounds kind of South American, it is actually an Indian-inspired recipe. Above all, a lamb pasanda dish is very popular in North Indian, Pakistani and Hydrabadi cuisine. This

An inviting chicken curry recipe with coriander as the key. The fragrant coriander chicken curry dish can be made extra hot with a scattering of green chilli.

A classic Indian snack, Onion Bhaji are absolutely delicious and completely addictive little deep-fried fritters made with a fragrant combination of chopped red and yellow onions and a selection of aromatic spices and fresh herbs bound together with a thick gooey batter of water, chickpea flour and rice flour. I also like to throw in a handful of kari leaves and a chopped seeded hot green chili for extra flavour. Shaped into loose dumplings or patties, the bhaji are flash fried in a deep saucepan of hot vegetable oil until they're crispy and golden brown all over. Served with a bowl of Cucumber Mint Raita, or your favourite chutney, these delectable little darlings can be enjoyed as an appetizer with cocktails, or as a starter before an Indian inspired meal. Onion Bhaji with Cucumber Mint Raita Makes 10-12 appetizers 1 medium yellow onion 1 medium red onion 1 clove of garlic, minced 1 2-inch piece of ginger, finely chopped 1/2 tsp turmeric 1/2 tsp garam masala 1 tbsp Tikka Masala paste 1 tsp ground cumin 3 tbsp cilantro, finely chopped 1/2 lemon, juiced kosher salt, to taste 1 green chilli, finely chopped and de-seeded - optional 10-12 kari leaves, also known as curry leaves - optional 6 oz besan flour, also known as chickpea flour 2 oz rice flour - makes the fritters extra crispy! 1/4 cup water, or as required Vegetable oil for frying Cucumber Mint Raita: 1 cup natural or Greek yoghurt 1/2 English cucumber, grated 1 bunch mint leaves, minced 1/4 tsp salt 1 lemon, zested 1 green chilli, de-seeded and finely chopped - optional For the raita, wrap the grated cucumber in a tea towel and squeeze out as much excess water as you can. Mix together with all of the other ingredients in a small bowl and chill until needed. Cut the onions in half and finely slice into half-moon shapes, separating each individual slice. Place in a large mixing bowl, and add the garlic, ginger, spices, lemon juice, cilantro (plus the green chilli and kari leaves if using) and salt to taste, and mix gently until combined. Add the chick pea and rice flour and water, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it's shape and hold together well — like a thick gooey paste. Heat the vegetable oil in a large heavy bottomed pot over medium, or use a deep fat fryer. Once the oil reaches 350°F, or a cube of white bread browns after 40 seconds, it's ready to use. You can also check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. Taste the bhaji and adjust the seasoning if required. With moistened hands, make a loose dumpling or patty with the onion bhaji mixture and gently drop into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over. Remove the bhaji using a slotted spoon once they're done, and drain on paper towel. Repeat the process in small batches until all the mixture is used up. Serve immediately or allow to cool to room temperature if you prefer, and accompany the bhaji with cucumber mint raita or coriander mint chutney.

There's a reason over 800 million currywursts are consumed each year in Germany: they're delicious and have been a German institution since 1949!

We’ve added halloumi to this slow cooker curry to make it suitable for vegetarians. If you prefer a less salty option, then replace the halloumi with paneer.

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yoghurt.

Daltjies are a delicious and easy to make Cape Malay appetiser, crispy on the outside and soft and pillowy on the inside.

Try our simple three step sweet chilli chutney recipe. Sweet and tangy, the chutney has an incredible warmth and tastes great with cheese ...

This isn't just any vegetarian recipe, it's a hearty Mexican veggie chilli made with plenty of spices and topped with a crunchy layer of cheesy nachos.

This light and tasty citrus and coriander rice makes the perfect side dish for a rich stew.   You can also use it as a the base for a salad.

If you haven't tried this deep-fried, lip-smacking quintessential Cape Malay snack, you're missing out. Try this easy dhaltjie recipe

These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.

If you love coronation chicken, you'll love these curried chickpeas, aka, coronation chickpeas. This vegan, 10-minute recipe has all the flavours of the classic, in a lovely, fresh new form. Soft, buttery chickpeas are tossed with a creamy, curried coronation sauce to make the perfect salad topper, sandwich filling or chunky dip.

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A hearty, vegetarian chili that is the perfect replacement for the meat-based version. Bulgur provides the heft and pairs well with the chili spices.