Peri peri paneer

Cheesy, spicy and packed with protein 

Paneer is actually one of my favourite cheeses. It’s a squeaky cube of deliciousness and can really take some flavours. That’s why smothering it in peri-peri like spices makes for a perfect combo. 

We’re talking smoked paprika, ground coriander, garlic, oregano, basil, ginger, cayenne pepper and plenty of zingy lime. It’s smoky, spicy, fragrant and absolutely anything but bland. Fry those little chunks until golden and you’ve got crispy-edged, flavour-packed paneer that is dangerously easy to eat straight from the pan.

And yes, you’ll probably want to make extra.

Why batch?

I don’t think batch cooking should mean making a load of spag bol portions and eating it until you never want to see minced beef again. I want freezer food with variety! Sometimes I want something hearty and comforting, and sometimes I want something lighter and SPICIER, yet that still feels like a proper dinner. And I love a good protein hit.

These peri peri paneer chunks are perfect for that. They’re filling without being heavy, incredibly low-effort to serve and can be paired with whatever quick sides you have knocking about. A bowl of peri peri chips, some corn on the cob and a nice garlic mayo? Dinner sorted.

Batch cooking has also been a lifesaver for me since having my baby. The time I save by having homemade meals ready to go is genuinely worth its weight in gold. Instead of starting dinner from scratch when everyone is hungry and I’ve got approximately 17 other things to do, I can pull something from the freezer and have a seriously good meal on the table in minutes. Everyone is happy. 

An cxclusive from my latest batch book

This recipe is an exclusive from my latest book, Poppy Cooks: The Actually Delicious Batch Cookbook, because batch cooking should be about having genuinely delicious food ready to go, not just filling your freezer with things you’re slightly less excited to eat the second time around.

The whole point of the book is making food ahead without sacrificing flavour or variety. 

Why is paneer ideal for batch cooking?

Paneer is amazing because it has a lovely firm texture and doesn’t fall apart when you cook it. Once it’s coated in all those spices, you can freeze the chunks ready to fry whenever you need them.

Can I eat it immediately?

Yep. If you’re making this to eat now, heat a large frying pan over a medium heat with a generous glug of olive oil. Add the paneer and fry for 5–6 minutes, turning occasionally, until golden brown on all sides and piping hot in the centre.

That’s it. No complicated cooking, no faffing, just beautifully golden, spicy paneer.

Can I freeze it?

Yes! Can you imagine if you couldn’t? That would be terrible for a batch friendly recipe…

Freeze the spiced paneer chunks in a freezer bag, squeezing out as much air as possible, for up to 3 months. There’s no need to cook the paneer before freezing, so you can prep a batch, chuck it in the freezer and forget about it until you need a quick dinner.

Can I cook this spiced paneer from frozen?

Yep, you can cook it straight from frozen, which is exactly what we want from a freezer meal.

Heat a large frying pan over a medium-low heat with a generous glug of olive oil. Fry the frozen paneer for 8–10 minutes, turning occasionally, until browned all over and piping hot in the centre. The lower heat gives the paneer enough time to heat through without the outside becoming too dark before the middle is ready.

Prefer to plan ahead? You can also defrost it fully in the fridge overnight, then simply cook following the ‘eat now’ instructions.

What can I serve it with?

This is where you can make it as easy, or as extra as you like. For a fakeaway-style dinner, go for peri-peri chips, corn on the cob and garlic mayo. Or serve the paneer with rice, flatbreads, salad, roasted vegetables or a crunchy slaw.

And if you’ve got some lime wedges knocking about, squeeze one over the top just before serving. That little hit of acidity makes all those smoky, spicy flavours really POP.