How to make Reshmi Paneer Pepper Kadai -
Cottage cheese cooked with yogurt and bhuna masala.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cottage cheese (paneer) (पनीर),
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Reshmi Paneer Pepper Kadai checkout Malai Kofta Curry, Paneer Urad Methi, Jain Malai Kofta, Paneer Malvani Curry . You can also find more Main Course Vegetarian recipes like Alleppey Vegetable Curry Gobhi Mushroom Chilli Fry Gobhi Manchurian Parsley Mushrooms
Reshmi Paneer Pepper Kadai Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Reshmi Paneer Pepper Kadai Recipe
Cottage cheese (paneer) 150 grams
Black peppercorns 12-15
Oil
Ginger finely chopped 1 tablespoon
Garlic finely chopped 4-5 cloves
Coriander seeds 1 tablespoon
Dried red chillies broken 2-3
Onion 1 medium
Tomato 1 medium
Red capsicum cut into 1 inch cubes 1/4 large
Yellow capsicum cut into 1 inch cubes 1/4 large
Green capsicum cut into 1 inch cubes 1/2 medium
Bhuna masala 130 grams
Yogurt 1/2 cup
Salt to taste
Coriander leaves finely chopped 2-3 tablespoons
Method
Step 1
Heat oil in a non-stick pan, add ginger, garlic, coriander seeds, black peppercorns and dried red chillies and sauté till the garlic turns light golden. Chop onion and tomato into cubes.
Step 2
Add onion, red capsicum, yellow capsicum, green capsicum to the pan and sauté for 3-4 minutes. Add bhuna masala and ½ cup water and mix. Add yogurt and mix well. Add salt and tomato and mix.
Step 3
Add paneer and coriander leaves and mix well. Cook for 1-2 minutes. Transfer into a serving bowl and serve hot.
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