Calabrian Chili Paneer with Sautéed Kale

 A little sweet, a little salty, a little smokin'! This Calabrian Chili paneer is about to be your new favorite way to eat paneer. Made with just a few ingredients, this incredibly versatile recipe is the perfect way to jazz up your next party, bbq, or potluck!

Serves: 2

Photo by: Deepika Kalla


  • 1 Pack (6oz) The Original Paneer, cut into 1" cubes
  • 12 tbsp Calabrian chilis in oil*, coarsely chopped, (or a store-bought Calabrian chili paste)
  • 1 tbsp lemon juice
  • 1/2 tbsp honey
  • 1 tbsp olive oil 
  • 2 cloves of thinly sliced or minced garlic
  • Kosher Salt
  • Freshly Cracked Pepper

 For Sautéed Kale 

  • 1 tbsp olive oil
  • 1 bundle of kale, deveined and chopped
  • 1/2 tsp Kosher salt


  • Cut the paneer into 1" cubes and set aside. 
  • To make the marinade: In a medium-sized mixing bowl, add the chopped Calabrian chili, lemon juice, honey, minced garlic. Whisk to combine. Season with salt & pepper. 
  • Add cubed paneer to the marinade, and toss to combine. Taste for seasoning. Marinate for as long as you can, minimum of 30 minutes. 
  • For sauteed kale: In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the kale and stir to combine. Season with salt and continue to stir regularly until the greens are soft and tender. Keep aside. 
  • Heat another skillet, preferably cast iron, over medium-high. Pour in 1 tbsp of olive oil. One heated, gently place marinated paneer. Don't overcrowd the pan or have pieces touching. After 2-3 minutes when you have a nice sear, turn the paneer around. Brushing any leftover marinade on the paneer as it cooks. Repeat until the paneer is cooked from all the sides. 
  • Serve immediately with sautéed kale on the side. 

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