Paneer and red pepper karahi

Paneer and red pepper karahi

I Love Curry
Jonathan Gregson

Paneer is a homemade white cheese, similar to ricotta and mozzarella in taste but firm enough to cut into cubes. It’s really easy, can be prepared in advance and very satisfying to create. You can buy ready-made blocks of paneer in many well-stocked supermarkets and Indian stores, but it won’t be as good as homemade. This dish is full of flavours and textures and makes a fantastic vegetarian main course. Serve with Naan or Paratha.


Quantity Ingredient
6 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
12g fresh root ginger, peeled weight, grated into a paste
2 garlic cloves, grated into a paste
1 smallish onion, roughly diced
3-4 green chillies, whole but pierced
3 small tomatoes, blended until smooth or chopped
1/3 teaspoon turmeric
1/4-1/2 teaspoon chilli powder
3 teaspoons ground coriander
3/4 teaspoon ground cumin
1 teaspoon garam masala
salt, to taste
2 recipe Fresh paneer
or 300g shop-bought paneer, cut into 2.5cm dice
1/2 each small green and red peppe, cut into 2.5cm dice
2-3 tablespoons single cream


  1. Heat the oil in a large non-stick saucepan or karahi. Add the cumin seeds and cook until they have darkened and released their aromas. Add the ginger and garlic pastes and gently sauté for a minute, or until the garlic smells cooked. Add the onion and green chillies and sauté for another minute.
  2. Add the tomatoes and all the spices and season. Cook over a high heat, stirring often, for 10-15 minutes, until the mixture is cooked and releases some oil back into the pan. Taste; the flavours should be harmonious.
  3. Stir in the paneer, peppers and a good splash of water from the kettle. Cook for three or four minutes, or until the peppers are crisp but tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust the seasoning, and serve.
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