Paneer Peshawar

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 250g - paneer, cubed
  • 1 - onion, finely chopped
  • 1 - tomato, finely chopped
  • 1 - onion, sliced
  • 1 - tomato, sliced
  • 1 - capsicum, sliced
  • 2 - green chillies, finely chopped
  • 3-4 tbsp - oil (or as required)
  • 1 tsp - jeera seeds
  • 1 tbsp - ginger - garlic paste
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - jeera powder
  • 1/2 tsp - garam masala powder
  • 1/2 tsp - kasoori methi
  • 1/4 tsp - black pepper powder
  • 1 tbsp - boiled cashewnut paste
  • 1 tbsp - butter
  • salt
  • coriander leaves
  • a pinch of crushed kasoori methi
  • a little cream

How to Make Paneer Peshawar

  • Heat oil in a kadai. Add jeera seeds and allow it to crackle.
  • Then add in the chopped onions and saute until light brown in colour.
  • Add ginger-garlic paste and chopped tomatoes.
  • Cook till the oil surfaces on top.
  • Dilute the turmeric powder, jeera powder, garam masala powder and pepper powder in 2 tbsp of water. Add it to the gravy.
  • Also add in the chopped green chillies.
  • Bhuno the masala for 2 minutes.
  • Then add in the sliced onions, tomatoes, capsicum and 8-10 tbsp of water.
  • Mix and cook for a couple of minutes.
  • Then add in the cashewnut paste, butter and salt to taste.
  • Mix them well and cook for 2-3 minutes.
  • Finally, add in the cream, crushed kasuri methi, paneer cubes and cook for a further 5 minutes or until the paneer heats through and becomes soft.
  • Check and adjust the seasoning.

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