Chinese · Soup

Chinese Paneer Chowder

The kind of Chinese plate you make on repeat. chilli and sichuan pepper, a proper slow-cook, and a finish of fresh herbs.

4.9 from 3,831 cooks

Prep10 min

Cook40 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the chilli and sichuan pepper elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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