Paneer and Peppers in Fragrant Gravy

Paneer and Peppers in Fragrant Gravy is an East Indian side dish or vegetarian main course. Paneer is a fresh cheese that is naturally gluten free. It is often used in saucy recipes and can be found in the dairy section at the grocery store.

Find paneer in the cooler with cheese at East Indian specialty stores and large grocery stores. It can be a fresh block or already cubed and even fried.

Spices from all over the world are readily available and a joy to the adventurous home cook. To explore Indian cuisine you'll need a variety of dried spices. Buy what you're missing and enjoy the adventure.

Ingredients

Paneer is an acid-set, fresh cheese that is non-melting. It's easy enough to make by curdling warm milk with lemon juice or vinegar, but you can buy it, sometimes with a gluten free symbol on the package.

• canned tomatoes
• cilantro
• ginger
• garlic
• cumin seeds
• onion
• ground almonds (same as almond flour)
• ground coriander
• paprika
• turmeric
• cayenne pepper
• sour cream
• paneer (fresh cheese found in the deli case)

See recipe card for exact amounts.

Dinner Club: An East Indian Menu

If you're an adventurous cook you need to start a Dinner Club. If you do this is my favourite East Indian Menu. Mix and match the recipes to suit your taste.

Top Tip

To minimize the number of spices you need buy whole spices, like cumin seed and coriander seed. Grind enough to fill a spice bottle and keep the rest whole. This way you have ground and whole versions for any recipe you want to try.

Paneer and Peppers in Fragrant Gravy

This is a flavourful East Indian side dish or vegetarian main course. When I'm entertaining this is always on the menu.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: East Indian

Keyword: Paneer and Peppers in Fragrant Gravy

Servings: 6 people

Calories: 184kcal

Author: Cinde Little

Ingredients

• ▢ 1 can diced tomatoes with juices (19 oz/540 ml)
• ▢ ½ cup chopped cilantro
• ▢ 2 inch piece of ginger, peeled and roughly chopped
• ▢ 3 garlic cloves
• ▢ ¼ cup vegetable oil
• ▢ 1½ teaspoon cumin seeds
• ▢ 1 onion, diced
• ▢ 2 tablespoon finely ground almonds (this is almond flour)
• ▢ 4½ teaspoon ground coriander seed
• ▢ 1½ teaspoon paprika
• ▢ ½ teaspoon turmeric
• ▢ ¼ teaspoon cayenne pepper
• ▢ 3 tablespoon sour cream
• ▢ 1 cup water
• ▢ 1 package frozen Paneer cubes, thawed* (14 oz/400 g)
• ▢ 1 red pepper, thinly sliced
• ▢ 1 green pepper, thinly sliced
• ▢ ¾ teaspoon salt

Cook ModePrevent your screen from going dark

Instructions

• Puree tomatoes, cilantro, ginger and garlic in food processor or blender.
• In a large pot heat oil on medium-high heat. Add cumin and stir until cumin darkens in colour, about 20 seconds. Add onion and cook until golden brown, stirring frequently, about 10 minutes.
• Add almonds, coriander, paprika, turmeric and cayenne pepper to onion mixture. Stir until aromatic, about 10 seconds.
• Add tomato mixture to pan and decrease heat to medium. Cook until sauce thickens, about 8 minutes.
• Add sour cream and water. Stir to evenly combine.
• Add paneer, peppers and salt. Bring mixture to a boil, reduce heat to low and cover. Cook for 30 minutes, occasionally stirring gently. Serve hot.

Notes

*Paneer can be bought plain as a block, cut into cubes and even cut in cubes and deep fried. 

Nutrition

Serving: 1959 | Calories: 184kcal | Carbohydrates: 9.96g | Protein: 5.04g | Fat: 15.08g | Saturated Fat: 8.849g | Polyunsaturated Fat: 1.846g | Monounsaturated Fat: 3.187g | Cholesterol: 7mg | Sodium: 495mg | Potassium: 399mg | Fiber: 3g | Sugar: 3.8g | Vitamin A: 30125IU | Vitamin C: 40mg | Calcium: 97mg | Iron: 2.07mg

Tried this recipe?Mention @everyday.gf.gourmet!