Saffron Pepper Paneer This dish of saffron flavoured paneer cooked with red capsicum is as delicious as it looks This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 15 Jun 2014 in Recipes Course New Update Main Ingredients Saffron, Cottage cheese Cuisine Indian Course Main Course Vegetarian Prep Time 51-60 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Saffron Pepper Paneer 1 litre Saffron 1 cup Cottage cheese to taste Salt 3 tablespoons Vinegar 10-12 strands Saffron (kesar) 2 medium Red capsicums seeded , diamond shaped pieces Method Heat milk in a deep pan. Add cream and a pinch of salt. Add two tablespoons vinegar and stir till it curdles. Add saffron when the mixture comes to a boil. Once the milk curdles fully the solids will separate from the whey. Place a muslin cloth over a strainer and strain the paneer. Dip in cold water and then tie up the muslin cloth and hang so that most of the water drains away. Place the potli under a heavy weight so that all the water drains away and the paneer gets set. You can cut it into any shape and use as required Cut the paneer into small diamond shaped pieces. Heat oil in a pan. Add paneer and toss. Add red capsicum, salt and the remaining vinegar. Toss and cook for two minutes. Serve hot. #Red capsicums #Saffron (kesar) #Salt #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article