The Big Boys Curry Book

Paneer And Chips

An impression of an old hotel in Gopalpur, Orrisa

This is a great dish to serve with a meat curry. Make your Paneer as instructed in the glossary but leave it under the weight for 2 hours to make it extra firm. This should serve 4 fat lads as an accompaniment.


  • 4 pint serving of Paneer
  • 1lb (450g) of Chips.
  • 1 tsp. mustard seed
  • 8 curry leaves
  • 4 green chillies, chopped
  • 1 tbsp. tomato puree
  • 2 tbsp. ghee.
  • Salt to taste.


  1. Prepare chips and get them frying. When the first fry has finished and you are waiting for the oil to re-heat start with the rest of the recipe.
  2. Cut Paneer into chip shapes.
  3. Heat ghee in wok and add mustard seed. When it starts to crackle add curry leaf and sizzle for 5 seconds then add chillies and salt and reduce heat.
  4. Add Paneer and fry until golden. Gently turn the pieces so that they colour evenly.
  5. By now you should be able to return chips to oil to finish off. Do so and remove the Paneer from the heat. Finish off the chips as instructed.
  6. Return Paneer to heat and add tomato puree and stir to coat evenly. Add chips and stir fry for a minute or two to mix the flavours.
  7. Check seasoning and serve.

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