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Pepper Paneer Recipe in 30 minutes

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Pepper paneer

Paneer and bell peppers are cooked in a spicy masala which gets it’s flavor from freshly ground coriander and chilies!

This pepper paneer is spicy and goes well with breads. It is a perfect remedy for cold and cough. One day I was trying to make a thali for a family who was visiting us and I wanted to make something with paneer but quick and new. Then one of my besties she gave me this recipe and I tried it. I have made this like 3 times after that. So, quick recipe is always the best to share. Who doesn’t love quick recipes these days?

Other favorite paneer recipes:

Butter Paneer pizza

Tawa paneer masala

Dhaba style paneer masala

Pair it with:

chana dal paratha

Tofu Paratha

Peas Pulao/Matar pulao


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Pepper Paneer Recipe in 30 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Paneer : 500 grms / 2 cups (cut into 1″ cube)
  • Cooking oil: 1.5 tbsp
  • Fennel seeds: ½ tsp
  • Cumin seeds: ½ tsp
  • Onion : 1 big (sliced thinly)
  • Green Chillies : 2(slit lengthwise)
  • Bell pepper: 1 cup, sliced.
  • Ginger : ½″ piece (crushed)
  • Garlic : 6 – 7 small (sliced)
  • Turmeric Powder : ¼ tsp
  • Garam masala: ½ tsp
  • Black pepper: 1 tbsp (freshly grinded)
  • Coriander leaves: for garnish(finely, chopped)
  • Salt to taste
Instructions
  1. Cut paneer into small size cubes..
  2. In a small frying pan; lightly roast the paneer with a bit of oil for a minute to two minutes. Add them in a cup of water. for it to stay soft and moist.
  3. In the same pan, heat oil, add cumin seeds and fennel seeds.When they are brown, sauté the sliced onions, salt and bell pepper till they are golden brown.


  4. Add ginger and garlic and green chillies and saute till the onions are troasted.
  5. Add turmeric powder, black pepper powder and garam masala. Sauté for a minute or two.

  6. Now add the paneer pieces and gently combine well. Let it slowly fry on all sides in a low heat for about 5 minutes.

  7. When paneer pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown, finally garnish with coriander leaves.

  8. Serve hot with chapathi , paratha or hot tice.
Notes
• You may adjust the spiciness by increasing or cutting down amount of pepper powder.
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Pepper paneer

Butter Paneer curry

by 9 Comments

PaneerMasala-4Marinated paneer pan fried and added in rich buttery almond gravy. A Classic Indian treat!

This is my own version of paneer curry. However this recipe is totally tasty. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. Goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

Paneer as I always say they are delicious. You can never go wrong with paneer recipes  somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties  .I always say I cook recipe for someone, but this recipe I totally made for myself. You know you will feel like cooking for yourself sometimes and not for anyone else. Let it be anger 😉 or selfishness! 😀 I cooked capsicum corn rice, parotta with this.

Vegan note: Replace paneer with tofu, ghee/butter with oil.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

PaneerMasala-5

4.0 from 1 reviews
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Butter Paneer curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Cashews - 4 whole
  • • Almonds – 5 whole
  • • Turmeric – 1 tsp
  • • Oil – 1tbsp
  • • Salt - As needed
  • • Unsalted Butter - 2 Tbsp
  • • Paneer - 250gms
  • Onion - 1¼ cup, chopped finely ( approx. 1 medium sized onion)
  • Tomatoes - 1 cup, chopped finely ( approx. 2 small tomatoes)
  • • Chilli Powder - 1 Tbsp
  • • Coriander powder – 1 tbsp
  • • Cumin Powder – 1 tbsp
  • • Kasturi Methi - 1 tbsp
  • • Sugar - ½ tsp
  • • Water – ½ cup
  • • Cream/almond milk - 2 Tbsp
  • •

    Paneer Masala:
  • • Paneer - 250gms
  • • Chilli Powder – ½ tsp
  • • Coriander powder – 1 tsp
  • • Cumin Powder – 1 tsp
  • • Kasturi Methi - 1 tsp
  • • Mango powder – 1 tsp
  • • Yogurt – 1 tbsp
  • • Unsalted Butter - 2 Tbsp
  • • Coriander – 1 tbsp, chopped finely(garnish)
Instructions
  1. Marinate paneer with the ingredients under the “paneer masala” except the unsalted butter. Take 1 tbsp of butter in a pan, place the marinated paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp of oil in a pan, Add the chopped onions, garlic, ginger and green chillies and sauté till they become transculent. Now add the tomatoes, turmeric, chilli powder, cumin powder, coriander powder and salt. If you want rich color, you can add kashmiri chilli powder. I used normal one.
  3. Cook for about 10 minutes on a medium flame till everything gets cooked. Allow this to cool. Add the almonds and cashews.
  4. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  5. Heat butter in the same pan. Add the jeera, blended paste and stir well.
  6. Stir well &sauté the masala on a medium flame for a minute, add the water and mix well. It has to be sauted really well till butter ooze out.
  7. Add sauted paneer, dry methi leaves, cream, sugar, water and boil for five minutes and switch off.
  8. Garnish with chopped coriander or grated paneer, ginger or cream.
Notes
1. Its better to close the vessel with a lid when we add the blended gravy as it may spilt up some outside as it boils
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Taste great with rice/biryani varieties, plain rice/naan, ghee rice, peas pulao, parotta/tofu mint paratha, chana dal lentil paratha.

PaneerMasala-4

Lentil Malai Kofta

by 5 Comments

MalaiKofta-2Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!

I have used Almond Breeze almond milk for this recipe. I always like to use almond milk for my recipes to replace cream for my gravy recipes  for a healthier option. And I always use them for my milkshakes. And if I wanted to make vegan recipes, almond milk always stays in my refrigerator. You can find these Almond Breeze products in the refrigerated section of your grocery store. 

IMG_3742

MalaiKofta-1



Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. This healthy and delicious vegetarian curry can be on your plate in one hour. It is one of the popular recipe amongst the north Indian recipes. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, ghee rice, Pulao,paratha, parotta, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste.

 Vegan note: Replace paneer with tofu, ghee/butter with oil. 

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

4.5 from 2 reviews
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Lentil Malai Kofta
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For koftas: (roughly makes 10 kofta balls)
  • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
  • • Potatoes - 2 , medium, boiled and washed
  • • Split Bengal gram (chana dal) - ¼ cup
  • • Salt to taste
  • • Red chilli powder - 1.5 tsp
  • • Garam masala powder - ½ tsp
  • • Cashew nuts - 5, broken
  • • Green chillies - 1, finely chopped
  • • Cumin powder- ½ tsp
  • • Coriander powder-1.5 tsp
  • • Cornflour/ corn starch - 4 tbsp
  • • Oil - to deep fry


    For gravy
  • Oil - 2 - 3 tbsp
  • • Onion - 2 medium, roughly chopped
  • • Garlic - 4, roughly chopped
  • • Ginger paste - 1inch, roughly chopped
  • • Turmeric powder - ¼ tsp
  • • Tomato - 2, medium,roughly chopped
  • • Coriander powder - 1 tsp
  • • Cumin powder = ½ tsp
  • • Chilli powder - 1.5 tsp
  • • Dry Methi Leaves - 1 tsp
  • • Cashewnuts - 6
  • • Almond milk - ¼ cup
  • • Fresh coriander leaves chopped 2 tablespoons
Instructions
  1. Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.



  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.



  4. Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.

  5. Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.

  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.

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Disclaimer: This post has been sponsored by the Almond Breeze and I have been compensated monetarily! However all opinions are my own as always.

MalaiKofta-4

Paneer Mushroom Bell Pepper curry

by 14 Comments

PaneerCApsicumMushroomCurry-16A vegetarian Indian dish made with two vegetarian star ingredients paneer & mushroom in a spiced creamy sauce. It is quick to make it.

I always make recipes with paneer and capsicum (bell pepper), it is a classic combo I believe. When I was in Vancouver, I went to VJ’s Rangoli (Candian famous chef Vikram) and I got a chance to try his mushroom capsicum curry. I totally loved the combo except that I did like the capsicum chop style. 🙂 So, this is my version of preparing a curry with paneer, bell pepper and mushroom. Whenever I have guest over and want to make vegetarian recipes, it is a must mushroom or paneer dish! I am sure if we have this recipe in the restaurant, it would always be the first preference for all the vegetarians at the restaurants or parties.

Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat bread like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win.

PaneerCApsicumMushroomCurry-15

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at 🙂

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream and use coconut milk instead.



Other Mushroom recipes: Mushroom Biryani, Vegan tofu mushroom dumpling potstickers, Mushroom green toast, Mushroom Spring onion masala, Mushroom Mini Quesadilla, Malai pepper mushroom, Garlic Creamy mushroom spaghetti, Mushroom cutlet

PaneerCApsicumMushroomCurry-17

4.0 from 2 reviews
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Paneer Mushroom Bell Pepper curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Red chilli – 1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic – 5
  • • Tomatoes - 2 (chop them very small)
  • • Cashews - 5
  • • Turmeric powder - 1 tsp
  • • Garam masala - 1 tsp
  • • Cumin powder -1 tbsp
  • • chilli powder - 1tbsp
  • • Salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Coriander powder - ½tbsp
  • Second pan:
  • • Butter - 2 small cubes or 2tbsp
  • • Green Bell pepper - 1
  • • Red Bell Pepper - 1
  • • Paneer cubes - 10 cubes
  • • Mushroom (white button or any variety) - 10 full, chopped big
  • • Dry Methi leaves (kasoori methi) - 3 tbsp
  • • Cooking cream - 1 cup
  • • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame; add some oil, spices, cumin, Ginger, garlic, onions, chillies and with the little salt. Sauté them till they are translucent.

  2. Add the tomatoes and turmeric powder. . Sauté them for about 2-3 minutes in medium flame and then add the garam masala, chilli powder, cumin powder, coriander powder with 1 tbsp of water and rest of the salt. Sauté them for few minutes till they ooze out some oil. You will surely oil oozing out from corners. Switch it off when it happens so. Usually, it takes 5-6mins. Transfer the ingredients into a blender, cool and blend them into the smooth paste with the cashews.

  3. In the same pan, heat butter in medium flame, add some butter, add the capsicums, mushrooms and paneer together. Crush the methi leaves and top it on this. Mix them carefully without breaking the paneer. Fry for 3-5 minutes.

  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water and cooking cream. Mix it gently and Make it boil in medium-low heat for 5 minutes.

  5. When you see oil oozing out on the top around 5-6 minutes later, switch off and garnish with coriander leaves.
Notes
1. You don't have to fry paneer separately for this recipe. When it gets sauteed with bell peppers. The flavors of capsicum get into paneer nicely.
2. The cooking cream gives a rich flavor, so you should add it. Don't skip it. You can use milk or coconut milk if you don't have cream.
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. You can use colorful bell peppers if you need.
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Perfect side dish with Ghee rice, peas pulao, vegetable biryani, naan, paratha or parotta!

PaneerCApsicumMushroomCurry-14

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