Hello everyone and a big thanks for still following me. My last post, Carrot Cake, is more than one year old now and so is my younger daughter. Life has been so busy that food blogging has taken a back seat for now. My girls make me so crazy but I wouldn’t want it any other way. The happiness kids bring to your life is above anything else and makes it all worth it. I do hope to get back to blogging, just don’t know when that will happen though.
I wasn’t planning on writing this post, which explain why I only have this lousy picture of the dish. I had made this Paneer curry at my elder daughter’s 5th birthday party and when I shared a video of it on my social media, I was flooded with recipe requests and finally decide to take out some time to pen it down. So thank you everyone who pushed me to share the recipe, this post is specially for you all.
Paneer Pepper Masala (Yeah I made up that name) is loosely inspired from the famous Paneer Tikka Masala recipe and is a much quicker version but an absolutely delicious one. Without wasting any more time, lets head on to the recipe.
Onion – 2 medium, chopped
Tomatoes – 3 medium, chopped
Garlic – 4 cloves, chopped
Ginger – 1/2 inch stick, chopped
Oil – 4 tbsp., divided
Garam Masala Powder – 1 tsp
Coriander Powder – 1 tsp
Red Chilly Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Salt – as per taste
Kasuri Methi Powder – 1 tsp
Heavy Cream – 1/4 cup
Paneer or Indian Cottage Cheese – 500 Gms, cut into cubes
Onion – 1 medium, Halved and layers removed
Green and red pepper – 1 each, cut into cubes
Cilantro Leaves for garnish
- Heat 2 tbsp oil in a pan and add in the chopped ginger and garlic and sauté it for a few minutes. Add in the chopped 2 onions and cook for 7 – 8 minutes till they are nicely cooked.
- Now add in the chopped tomatoes and let the whole thing cook for another 5 minutes till the tomatoes are soft and mushy and start leaving oil. Turn off the gas and take it out on a plate to cool down. Finally blend this onion tomato paste in a blender and make a smooth paste and keep aside. You can strain this masala too if you like and have time.
- Now in the same pan, add 1 tbsp. oil and add in the cubed layers of onion and sauté it on medium high flame. We are looking to give the onions a nice crisp. Now add in the cubed green and red peppers and do the same. Once, all three are nicely charred, take them off the flame and set aside.
- Add the last 1 tsp of oil in the same pan, and sauté the cubed paneer cubes for a few minutes. You can skip this step and just use the paneer as is in the curry.
- Now its time to assemble and bring together the final dish. In the same pan, add the onion tomato masala paste we had prepared earlier, and let it cook for a few minutes. Add in all the spices – salt, turmeric powder, cumin powder, coriander powder, garam masala powder and chilly powder. Mix everything well and cook for another minute or so.
- Add in the sautéed onion, peppers cubes and paneer to this gravy. Cover and cook everything for 2 -3 minutes on medium flame.
- Finally do a taste test to make sure all the spices are as per your preference. You can also add 1 tsp sugar to balance out the spices if you like.
- As a last step add the kasuri methi powder and heavy cream. Let it simmer for 2 minutes and turn off the gas.
- Garnish with chopped cilantro leaves and serve with your choice of Naan or Rice.
- You can also use extra firm tofu instead of paneer. Just make sure to keep it pressed down under a heavy object for at least 30 minutes before cooking.
So that’s how I made this paneer dish. Do let me know if you give this a try.
Thanks again for sticking by and reading my blog. I really appreciate that.
Till we chat again, Love..Ritu. 🙂