Traditional recipes

Paneer With Burst Cherry Tomato Sauce

Paneer With Burst Cherry Tomato Sauce

2 main-course servings or 4 side-dish servings

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. We strongly recommend buying whole coriander, cumin, and mustard seeds. Not only is their flavor fresher, but they also offer pops of texture throughout the sauce. If you need to substitute ground spices, use ¾ tsp. each (and skip the black mustard, which is hard to find pre-ground).



  1. First, prep your ingredients. Slice 8 oz. paneer into generous ¼"-thick planks and pat dry; set aside.

  2. Trim roots from 6 scallions and discard. Thinly slice on a deep diagonal and place in a medium bowl. Scrub and thinly slice a 1" piece ginger. Stack ginger slices and slice crosswise to make strips the size of matchsticks; add to bowl with scallions. Peel and thinly slice 2 garlic cloves; add to bowl.

  3. Using a mortar and pestle or the side of your chef’s knife, coarsely crush 1 tsp. coriander seeds and add to vegetables. Mix in 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder, and ¼ tsp. ground turmeric; set aside.

  4. Using a paring knife or your fingers and working one at a time, snap off tips from stem ends of 4 oz. sugar snap peas (about 1 cup) and pull to remove strings. Repeat process on the other end. Cut any larger sugar snap peas in half on a diagonal; set aside.

  5. Now, bring it all together. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Arrange reserved paneer in a single layer (just a heads-up that you are only browning one side) and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted fish spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Arrange browned side up and season generously with kosher salt.

  6. Set pan over medium heat and add remaining 1 Tbsp. extra-virgin olive oil along with reserved scallions, ginger, garlic, and spices. Cook, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.

  7. Add 12 oz. cherry tomatoes (about 2 cups), reserved snap peas, and 1 cup water. Increase heat to medium-high, season with salt, and bring to a simmer. Gently smash each tomato open with fish spatula or spoon (gentle is key; you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light).

  8. Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.

  9. Remove from heat and mix in ½ cup (lightly packed) mint leaves. Serve with cooked rice.

Recipe by Sohla El-WayllyReviews SectionWe liked this but maybe slightly less than expected given the rave reviews. I've never cooked with paneer before and I didn't appreciate that it's pretty bland, not salty like halloumi so you really need to season the dish well to avoid it all being a bit underwhelming. Topping with salted yoghurt and quick-pickled onions gave it a boost!pottsy.1990London, England07/29/20Insanely delicious and versatile. Couldn't get paneer so I subbed tofu, but I bet feta would be good too. This has made its way into our regular rotation.AnonymousMinneapolis07/19/20I feel bad about being one of those people who rate a recipe after substituting half the ingredients, but here I go: I currently live in rural scandinavia and couldn't access (or afford) a lot of the ingredients. I substituted halloumi for paneer, frozen green peas for fresh snap peas, canned cherry tomatoes for fresh and mixed grains for rice. I have no doubts it would have been better had I used the real stuff, but it was still a really tasty take on matar paneer.Mainly posting this to encourage other people who might not have the cash to spend on snap peas or whatever. It's still gonna be good!yucateco4everLidköping, Sweden07/15/20This recipe was beautiful on a hot summer day (a rare case for Indian/Indian-inspired food!). If you grew up eating matar paneer like me, don't expect an equivalent. The basis is similar, but with a brighter, lighter and fresh approach. It was hard for me to get my mom's matar paneer out of my head when I made this, so I did find myself adjusting slightly: increased spices (but same ones listed) by almost double, cooked down the broth longer to be thicker and richer, and added a small pat of butter to finish. Added both cilantro and mint to finish. Eat with fresh pita or any flat bread for a perfect Indian indulgence on a summer night.alishakhannaNew York, NY07/06/20This recipe was a fun excuse to go to my local Indian market and get the whole spices and paneer, which I'd never used before. I didn't have green onion or snap peas, so I subbed with shallot and zucchini. Super good! I feel like I could add eggs and it could be shakshuka.Made it with Halloumi! Loved it! Thanks Sohla.One of the best recipes i have ever tried.This recipe is so good! It strikes me as extremely riffable. I did not have whole coriander or cumin and substituted the ground version of both with great success. The only thing I might change the next time I make it is the amount of water I add. I felt like the end product was more brothy and less saucy, which, as someone trying to cut down on rice intake, is not ideal. Super tasty and perfect for a light lunch!AnonymousBay Area, California06/17/20Easy, fast, very riffable! Super delicious. I didn't have sugar snap peas and was too hungry to search long in my fridge for a replacement, so I just skipped. I didn't have mint but I had cilantro and basil, which paired beautifully. I used halloumi rather than paneer. All of my spices were pre-ground. Truly, very flavorful and forgiving. Next time, I'd probably add a chili. The sauce would be great over any number of protein options. This is a winner! Easy/fast enough for a weeknight dinner, but special enough for company too.Nytasha TarverOakland06/15/20This might be the most creative and genius recipe I've ever seen! I’ve made it 3-4 times already, and it is perfection. Relatively simple to put together quickly, but, at the same time, the final product is so impressive.I live in a rural place where I can’t get paneer, so I make my own, and this recipe is a perfect way to showcase the fresh paneer and really show-off. Will be making it again and again.This was dope! So freaking delicious, the sauce was light and tasty, full of veggies, easy! Love that you can substitute lots of green veggies and herbs. Love the use of whole cumin, coriander and mustard. Could definitely use halloumi, saganaki or maybe even feta??Holy bananas! This is so so good! Used halloumi in place of paneer, and only had yellow mustard seeds and no coriander, but it was still next level awesome! Made some flat bread to go with it. 10/10 will make again! Thanks for this delicious recipe!!BRUHHHHHHHHHHHH. This was next-level amazing. Definitely adding this to my regular rotation of recipes! Once everything is chopped, this comes together in no time at all. I used halloumi because I couldn't find paneer (it crisped up just like the recipe photos!), pre-ground spices because it's what I had on hand, and subbed in cilantro instead of mint due to personal taste. Next time I'd love to try this with green beans in addition to the snap peas. Can't wait to eat the leftovers for lunch today!AnonymousPortland, OR06/03/20I love paneer, and this dish was truly amazing! I used fresh peas from the farmers market and they were wonderful, the whole dish is bright and clean. I recommend adding about 1 1/2 as much snap peas (the recipe does not call for very much) and a dash of lemon juice into the sauce to round everything out. Also, I covered my pan as soon as I added the tomatoes, peas, and water to steam the tomatoes which made them much easier to break with the spoon. A delicious recipe worth making again and again!Matt_SeligerColumbia, MD05/26/20Wow! This dish was amazing. I didn’t have black mustard seeds but did have yellow so I used them. And I had cumin seeds but no coriander seeds so used dried coriander (the 3/4 tsp she recommends). It had such a bright flavor! I had to cook my tomatoes a little longer To get them soft enough to burst with my fish spatula, so should have added the snap peas a smidge later but it was still DELICIOUS and I highly recommend.Fabulous, like all of Sohla's recipes, but this once was especially good!Loved this dish! Served it with basmati rice and garlic naan. The only ingredient I didn’t have was the black mustard seeds and I thought it still came out great. Will definitely make again!This was great! I made some cinnamon rice to go with it & served with some papadum and chutney. Encouraged by Sohla’s post, I substituted some carrots and green beans for the peas, used cilantro instead of mint, and some regular onion and shallot to supplement my smaller supply of scallions. Definitely would make again! Oh, I browned the paneer on both sides, and I’m glad I did.delicious!! i used tofu and chickpeas as a little curry riff(and to make it vegan) instead of paneer and snap peas. came out great!wheatthin123st. louis05/21/20I was so excited about this recipe, even making a special trip to our local Indian grocery store for Paneer. Mine came out pretty bland, and I’m not sure why. I’d make again because I liked how fresh it was, and how easy it all came together. But next time I’d experiment with more salt, and more spices. Maybe even adding in some ghee in lieu of the olive oil?BBragsChattanooga, TN 05/20/20I used halloumi, as I've been looking for a way to use up the rest of my block, and this was perfect!This was good. I did shrimp instead of paneer. Really like and spring-y. I would def make again. Also, this comes together SO fast. Thanks SohlajesssssssseEvansville, IN05/17/20AnonymousNorth Carolina05/17/20

Tangy pomegranate molasses, tons of black pepper, and don't forget the walnuts

Chewy blondies with a savory edge from extra virgin olive oil and salted caramel

a fresh & fast way to matar paneer

move over mac & cheese, this bright yogurt pasta is my first choice for comfort

slurp and nibble, but try not to dribble

Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.

Why this Recipe is Worth Making

  • This recipe is down to earth. It requires no specialist cooking equipment, such as a tandoor oven. Instead, it is cooked either on a BBQ, under the grill or in the oven
  • It also requires no hard-to-find ingredients - you'll likely pick everything up in a mainstream supermarket
  • Hands-on time is minimal (30 minutes max)
  • The paneer can be left to marinate overnight, so it's a great make-ahead recipe
  • There's plenty of flavour, including some (optional) green chilli heat

Paneer With Burst Cherry Tomato Sauce - Recipes

With all that whining and moaning I do, motherhood is truly a blessing and pure unadulterated, sheer joy! It has made me realise my full potential and makes me work hard to give my best shot at whatever challenges life decides to swing my way. It has made me a better person, a good human being who puts the happiness and well-being of another person before my own. Motherhood brings lot of responsibility, challenges and sometimes, tears, but at the same time it has brought happiness, content, love and a great strength that I was unaware of! It is a pure joy to watch him learn, discover, be amazed and find joys in the smallest things that makes life worth living. And truth be told, I really enjoy his mischief, pranks, and surprises that he throws at me when I am least expecting them. Quite frankly, it's great fun to be troubled by him and to trouble him back. )

We are packing our bags and driving up North to meet friends and spend Easter break with them. I will miss having LD to all to myself, listening to his never-ending conversations, and answering to his hundreds of questions that he throws at me at lightning speed. With less than a week of holidays left, I am going to take a break from virtual world for much needed digital detox and enjoy the company of friends in real world. We will meet and catch up after a week or so… Until then, have fun, relax and do something that you love. :)

Tawa Paneer (Griddle roasted Indian cottage cheese and veggies marinated in aromatic spices)
Prep Time: 10-15 mins
Resting Time: 10-30 mins
Cooking Time: 10-12 mins
Recipe Level: Easy/Beginner
Spice Level: Low to Medium
Shelf Life: Best served fresh but can be refrigerated for 2-3 days
Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice (Read Notes)

250 gms of Paneer, cut into 1 inch cubes
2½ - 3 cups Bell Peppers, cut into 1 inch squares (I have used combination of green, red and orange bell peppers)
1 large Onion, peeled and cut into 1 inch pieces
1 cup Cherry Tomatoes or 2 medium Tomatoes
1½ tsp Ginger-Garlic Paste
2-3 tbsp Fresh Coriander Leaves, finely chopped
Juice from ½ Lime (Adjust as per taste)
Salt to taste

Spices Used:
½ tsp Haldi/Turmeric Powder
½ - 1 tsp Kashmiri Chilli Powder (adjust as per taste)
¾ - 1 tbsp Dhania/Coriander Powder
½ tsp Garam Masala (Adjust as per taste)
½ tsp Kitchen King Masala (Optional)
1 tbsp Kasuri Methi/Dried Fenugreek Leaves

For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
1 – 1½ tbsp. Oil

Gnocchi with Cherry Tomato Sauce

As these speedy gnocchi are made without egg, don&rsquot be tempted to make them ahead of time as they&rsquoll fall apart on cooking.

Floury potato, such as King Edward

Extra virgin olive oil, plus extra to drizzle

Small garlic clove, crushed

Small handful basil leaves

Parmesan, or vegetarian alternative, grated

  1. Cook the potato whole and unpeeled in a pan of boiling salted water for 30-35min until you can easily pierce with a knife. Drain and leave until cool enough to handle. Peel off and discard the skin.
  2. Using a potato ricer or masher, mash the potatoes on to a clean board or work surface. Sprinkle over the flour and some seasoning. Bring the mixture together, working it well and kneading for a couple of min until pliable. If too soft, add a little more flour.
  3. Roll into a 2cm (3/4in) thick sausage, then slice the sausage into 2.5cm (1in) long pieces. Leave these pieces as they are, roll into balls, press on to the back of a fork or pinch in the middle to give them some shape.
  4. Bring a medium pan of salted water to the boil. Meanwhile heat the oil in a small frying pan over medium-high heat. Add the garlic and sizzle for 10sec, then add the tomatoes and sugar and cook, stirring occasionally, until the tomatoes burst and make a sauce.
  5. Meanwhile, cook the gnocchi in the boiling water until they bob to the surface. Drain and add to the pan sauce, together with most of the basil and Parmesan. Toss together and serve sprinkled with remaining Parmesan and basil and an extra drizzle of oil, if you like.

Tipo 00 flour is the best flour for pasta or gnocchi making. If you can&rsquot find it, use plain flour instead.

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Impress Your Guests with Lip-smacking and Delectable Paneer Recipes

1. Zesty Paneer
This is a quick paneer recipe that comes packed with an amazing assortment of flavours
brought about by lime zest, oregano herbs, paprika powder, lemon juice, and garlic. Every
ingredient adds its subtle flavour to the recipe. This grilled paneer recipe can be enjoyed with
salads and cool drinks.

2 Gremolata Grilled Paneer with Pesto Quinoa
It is a mouth-watering Italian, simple paneer recipe that can be cooked in a healthy style.
Prepare soft paneer steak and garnish it nicely with Italian Gremolata. Serve it with sautéed
veggies and Basil Pesto Quinoa. You can do away with cream sauce and keep it healthy. It
is high in protein and good for growing kids.

3. Paneer Masala
It is one of the most traditional paneer dishes that is cooked in most of the Indian households.
Health-conscious people can prepare this easy paneer recipe at home sans butter or cream.
Use onions, tomatoes, garlic, ginger, and whole Indian spices to whip up this delectable dish. It
is high in protein and very nutritious for people across all age groups. Garnish it will long slits of
green chilies and fresh coriander leaves.

4. Paneer Pudina Masala
This dish is slightly different from quintessential paneer masala recipe commonly cooked in
most of the Indian households. In this recipe, freshly cut pudina or mint is added which imparts
its subtle flavour to the recipe making it more flavoursome. You can also use the puree of fresh
mint to give a lovely minty flavour. Serve it for lunch or dinner with piping hot rotis or pulao.

5. Achari Paneer with 3-Leaf Roti
People who love typical pickle-flavour in their food love this recipe. It is made using typical
pickle masalas that bring a lip-smacking flavour. Some of these masalas which are easily found

in every Indian household are mustard seeds, fennel seeds, cumin, kalonji, fenugreek seeds,
and more. Kashmiri mirch added to it. Add tomato puree and ginger garlic paste and add soft
dices of paneer to the gravy. Serve it with 3-leaf roti.

6. Chilli Paneer
People who love typical Chinese flavours can go with this best paneer recipe that involves
adding sauces like Soy sauce, chili sauce, vinegar with a hint of sweet. This recipe requires
veggies like capsicum, bell peppers, onions, tomatoes, and a lot of spring onions for garnishing.
Serve it hot with fried rice or noodles.

7. Chipotle Paneer Burritos
When looking for a filling and healthy snack choice, this dish proves to be the best choice. You
can enjoy guilt-free burritos using wheat burrito wrap. Add a healthy filling of scrambled paneer
Mexican rice, and mashed beans. Flavour it with classic pepper and onion mix. Use high-fibre
red rice to make it a healthier option.

8. Paneer Korma
Mughlai food lovers are sure to relish this amazing paneer recipe. It is a scrumptious paneer
dish served with hot chapatis or rice. Go with mild Indian spices and tangy tomato puree to
prepare this dish. Go easy on butter and cream to keep it healthier and low in fat. Garnish it with
long juliennes of ginger and coriander leaves.

9. Kadai Paneer
It is another one of the most popular and easy paneer recipes cooked in many households.
This recipe can be made rich and delectable by adding a crushed cashew base. It will give it a
richer and creamier texture to the recipe. Add dices of capsicum, onions, and tomatoes with soft
cheese cubes. Serve it with roomali roti or naan.

2. Achari Paneer
It is a delectable and mouth-watering paneer recipe. It is cooked using tangy tomato, onion
masala tossed with typical Indian spices to give it a pickle like a flavour. Use Kashmiri mirch for
a nice colour and flavour and serve it with hot Rotis. When cooking this recipe, fresh curd can
also be added to the recipe to add a hint of yoghurt in the dish which brings out the best
flavours. Garnish with fresh coriander leaves to make it presentable.

11. Cashew Paneer with Ginger-bell Pepper Rice
Bring the amazing flavours of the far east into your kitchen when whipping up this delicacy.
Roasted cashews, colourful bell peppers, and diced cottage cheese are tossed together with
mushroom oyster sauce and tangy soy sauce. Serve it with brown rice made with an infusion of
ginger and garnished liberally with spring onions.

It is undoubtedly one of the bestselling cottage cheese recipes cooked with typical Indian
spices. This dish gets its khatta or tangy taste with caramelised onions that add a tangy flavour
to a tomato-onion gravy base. People who are into healthy eating can cook it without butter and
low fat. Serve it with piping hot rotis.

13. Peri Peri Paneer Salad
When planning to throw a lavish dinner, add this sizzling salad, an easy paneer recipe to your
delectable spread. Add a delightful twist to this recipe by adding peri peri marinade, oregano,
and black pepper. Balance chilli flavour of the salad by placing cut mangoes at the top. This
high-protein paneer is sure to tantalize taste buds.

14. Paneer Roll
Kids and adults alike love sinking their teeth into this delectable roll made using soft cottage
cheese. This is a quick and easy paneer recipe packed with delectable flavours. Paneer is
marinated in lemon juice, kasoori methi, hung curd, veggies like capsicum, onion, and zucchini,
and Indian spices. Roll it in whole wheat parathas.

15. No-cream Paneer Lababdar
It is another one of the several of most liked, delightful, and simple paneer recipes. This recipe
is quick to make and uses whole Indian spices, red chilis, green cardamom for its subtle flavour,
and slits cashew nuts to add richness and creamy texture to the gravy. This dish can be
enjoyed with hot chapatis or rice.

16. Saag Paneer
Commonly known as Palak paneer, this is also one of the quintessential paneer recipes cooked
in Indian homes. Soft, diced paneer cubes are added to palak or spinach gravy made with
onion, tomato, and garlic gravy. An assortment of Indian spices is added to the gravy to infuse
delectable flavour into it. Serve it with rice or piping hot rotis.

17. Mattar Paneer
It is a lip-smacking, gravy-based paneer recipe that comes with fresh peas added to it. The
gravy is made using tangy tomatoes, onions, and ginger garlic paste. Add coriander leaves for
garnishing and serve with hot chapatis and rice.

18. Paneer Keto Meals
It is healthy and one of the best paneer recipes where a lot of veggies are added to it. Go for
fresh seasonal vegetables like bell peppers, cauliflower florets, beans, spring onion, garlic, and
fresh coriander leaves. Grilled paneer is added to sautéed veggies with spices added to make it

19. Palak Paneer
This is a delectable gravy-based paneer recipe. Palak or spinach is another major ingredient
that is added to the preparation. Onion, ginger, garlic, and tomato puree is added to make it
spicy and flavoursome. Serve it with piping hot rotis or rice.

20. Soya Paneer Do Pyaza
This recipe gives you a double dose of proteins with soft paneer dices and soya chunks added
to it. Capsicum, tomato, and onion rich gravy is prepared with delightful spices. High fibre
veggies and proteins added to it to make it a healthy food option. This recipe is best served with
chapatis and rice.

This cottage cheese recipe comes with a burst of flavors with oven-roasted veggies and
spinach paneer mix. The mix is then layered with cherry tomato spread and hummus served
with roasted pepper dip and 100 per cent whole wheat panini.

22. Spanish Paneer Stew &amp Brown Rice
This is an awesome tasting paneer recipe served with a healthier version of rice. When looking
for something light but healthy to it, this recipe is your best bet. In this dish, paneer chunks are
stewed in a tomato-based sauce that comes with zero cream. Infused with irresistible flavors,
this tangy and tasteful dish is served with salad and brown rice pilaf.

23. Scrambled Paneer Sandwich
This paneer recipe is an all-time favourite of kids and grown-ups, Easy and quick to make, it is
made by packing scrambled flavourful paneer in two slices of wheat bread. Cook a mint
flavoured scrambled paneer and enjoy it as a breakfast or evening snack. Rich in protein, it has
mint that is good for digestion. Add spicy chutneys or cheese spread to add more flavour to the

24. Paneer Tikka
It is a popular vegetarian starter dish served in house parties and restaurants. Easy and quick to
make, this recipe has paneer chunks marinated in hung curd, lime juice, an assortment of Indian
spices, and fresh veggies like onions, capsicum, bell peppers, and tomatoes for a few hours.
Once the mix is well-marinated, it is grille din oven so that the spices get well infused with

25. Paneer Bhurji
This crumbled quick paneer recipe is lip-smacking in taste. Ingredients added to this recipe are
tomato, ginger, onion, lemon, coriander leaves, green chilis, and Indian spices. This dish can be
served with rice or chapati.

All these paneer recipes are cooked using healthy cooking methods and techniques. Certain
ingredients are added, and a few replaced to make it healthier and tastier than ever. Whether
having a party at home or cooking for your loved ones, try any of these paneer recipes and
enjoy its delectable taste.

Homemade Fresh Palak Paneer Capsicum

Published: Jun 28, 2015 Modified: Aug 26, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

Contrasting textures and flavours are brought together in this delicious homemade palak paneer capsicum curry. The flavours of sautéed onion, ginger and garlic, methi (fenugreek) and jeera (cumin), meld with the richness of the tomato to form an aromatic gravy. The softness of the spinach puree contrasted with the crunch of the capsicum and the pieces of ginger and tomato are a culinary delight! Easy Homemade Palak Paneer Capsicum Curry. Delicious cubes of cottage cheese cooked in soft spinach and onion tomato gravy. Fresh, Green, Nutritious

A family favourite, this homemade healthy palak paneer capsicum, a flavourful and nutritious curry, appears on my dining table at least once a week. I source fresh, zero pesticide Spinach, supplied by First Agro Farms at Bangalore, and am comfortable that I am using safe healthy ingredients. Spinach has broad leaves and has very little grit or sand. One has to still wash the spinach well and make sure there is no grit clinging to it, before making palak paneer or any other dish!

The homemade palak paneer capsicum is easy to make and needs only a few ingredients. i have given the instructions step by step in stages so it may look like a lot of work, but actually its easy and quick. Traditionally capsicum is not used, however I add it to give texture to the dish. I also add tomato puree and yogurt.

Spinach leaves are low in fat and cholesterol. They are a rich source of protein, fibre, vitamins A, C, E and K, thiamin, vitamin B6, folate, iron, zinc, niacin, calcium, magnesium, phosphorus, potassium, copper, and manganese.

ABC Curry/ Almond Beetroot Cottage Cheese Curry

Almond beetroot cottage cheese or paneer curry. Or you can call it ABC curry. A spicy flavorful rich creamy gravy with marinated and lightly fried paneer and almonds with all the goodness of beetroot. Full of aroma and mouthwatering taste.

Lightly fried marinated paneer and rich creamy and aromatic gravy made this curry absolutely delicious. You can serve it as a party side dish. Already shared some more curries with paneer on this blog. Click on the name below for recipe.

Monday again and this week’s #246 Foodiemonday bloghop theme is P For Paneer suggested by me. So we all bloghop members are sharing different paneer or cottage cheese recipes this week. Check out what my fellow bloggers are sharing for this theme.

I have used soaked and peeled almonds in the curry, you can use cashews instead. Or you can also make it without nuts. Don’t skip the marination step. Marinated paneer will give a wonderful taste to the curry.

Ginger garlic paste – 2 teaspoon

Cumin powder – 1 teaspoon + 1 teaspoon

Black pepper – 1/2 teaspoon

Garam masala powder – 1/2 + 1/4 teaspoon

Beetroot – 1, grated or finely chopped

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garlic – 3 – 4 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 or to taste, chopped

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 2 tablespoon + 2 teaspoon

1. Marinate the paneer or cottage cheese cubes with 1 tablespoon yogurt, salt, 2 teaspoon ginger garlic paste, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon lemon juice and 1/4 teaspoon garam masala powder. Mix well, cover and keep aside for 15 – 30 minutes. I have used homemade paneer, get the recipe here.

2. Soak the almonds in hot water for 15 minutes. Peel when cool.

3. Grind the grated or finely chopped beetroot. You can add 1 – 2 teaspoon water for easy grinding.

4. Heat 1 tablespoon oil in a pan. Add green cardamom, cinnamon, sliced onion, chopped ginger and garlic. Saute till onion becomes brown. Add chopped tomatoes. Saute till tomatoes becomes mushy. Let it cool down. Grind the onion tomato mixture when cool. Make a smooth paste.

5. Heat 2 teaspoon oil in a pan. Spread the marinated paneer. Shallow fry for a minute.

6. Turn the paneer pieces upside down and saute for 1 minute more. Paneer should be lightly fried. Don’t make brown. Transfer the paneer pieces into a plate.

7. Heat 1 tablespoon oil in a pan. Add ground beetroot. Saute till moisture evaporates and beetroot paste dried up. You can add little more oil if require.

8. Add onion tomato paste and green peas. Mix well. Add salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon turmeric powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

9. Now add paneer or cottage cheese cubes,peeled almond and chopped cilantro or coriander leaves. Mix well. Saute for 1 – 2 minute.

10. Add water and let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 10-12 minutes or till green peas becomes soft.

11. Taste and adjust the seasoning. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve with roti, paratha, naan, puri, pulao, fried rice or any bread.

1. Use green chilli according to your taste. Add more if you want your curry spicy.

2. Cashew nuts can be used instead of almonds. Or you can skip both.

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Basic Cheese Sauce Recipe / Cheese Sauce For Cheese Burst Pizza

This is a simple cheese sauce which i made for my attempt in trying dominos cheese burst pizza. This sauce is perfect one for that, but it taste great when served as a dipping sauce for boiled veggies, chips or anything.

Similar Recipes,
Similar Recipes,

Cheese – 1 cup grated ( I used cheddar)
Milk – 3/4 cup
Cornflour / Cornstarch – 1 tblspn
Salt to taste

Grate cheese in a bowl and sprinkle cornflour over it. Toss well and set aside.

Bring milk to a boil in a sauce pan.

Add in the cheese and mix well slowly on low heat. It will melt and gets smooth.

Serve as dipping sauce or cheese spread for sandwiches or stuffing in pizza.



Paneer With Burst Cherry Tomato Sauce - Recipes

Paneer cheese and mushrooms are two of my very favorite ingredients, and I can think of few combinations that are as pleasing to me, especially simmered in a spicy tomato based creamy gravy. The addition of freshly ground roasted spices provides a deliciously pungent undertone to this hot dish, while the cashews impart a subtle nuttiness that compliments the earthy mushrooms and the big chunks of fried paneer cheese. Truly, there is a unique burst of flavor in every single bite.

I daresay it's as good as exquisitely prepared matar paneer.

Paneer Mushroom Masala
Recipe by Lisa Turner
Cuisine: Indian
Published on August 14, 2009

Tender mushrooms and fried pieces of creamy paneer cheese simmered in a rich tomato curry sauce seasoned with smoky dry-roasted spices

Preparation: 25 minutes
Cooking time: 30 minutes

  • 1 cinnamon stick
  • 6 cloves
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cardamon seeds
  • 1 star anise
  • 1/4 cup raw cashews
  • 1 1/2 teaspoons poppy seeds
  • 3 tablespoons butter or oil
  • 14 oz (400 g) paneer cheese, cubed
  • 1 large onion, finely chopped
  • 1-inch piece fresh ginger, minced or grated
  • 1 clove of garlic, minced or crushed
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon garam masala
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 2 to 3 green chilies or jalapeños, seeded and chopped
  • 2 fresh bay leaves
  • 2 fresh mint leaves, finely chopped
  • 3 medium tomatoes, finely chopped
  • 14 oz (400 g) mushrooms, sliced
  • 2/3 cup fresh peas
  • 3/4 cup cream or plain whole fat yogurt
  • 1 teaspoon dried fenugreek leaves (methi)
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh chopped parsley for garnish

Toast the cinnamon stick, cloves, cardamon seeds, star anise and cumin seeds in a dry unoiled frying pan over medium-low heat until the cumin seeds change color a few shades and the spices are aromatic. Transfer to a spice grinder and grind until you have a powder. Set aside.

In a mortar and pestle or small food processor, grind the cashews and poppy seeds together with a few tablespoons of water into a paste. Set aside.

In a large frying pan, heat 2 tablespoons of butter or oil over medium heat. When hot, add the paneer cheese cubes and cook, gently flipping the cubes often, until the paneer is golden brown on all sides. Remove with a slotted spoon and set aside.

Heat the remaining tablespoon of butter or oil in a large saucepan over medium heat. When hot, add the onions to the pan and stir for 5 minutes until they soften and begin to brown. Add the ginger and garlic, and stir for another minute. Now add the ground dry-roasted spices, chili powder, turmeric, garam masala, ground coriander, ground cumin, paprika, paprika, cayenne, ground cumin, coriander, garam masala, chilies or jalapeños, bay leaves and mint. Stir for another minute.

Add the chopped tomatoes and mushrooms to the pan and simmer until the mushrooms just begin to turn tender. Toss in the fresh peas, cream, cashew paste, fenugreek leaves and salt, and continue to simmer until the peas are cooked — about 10 minutes.

Reduce the heat to low, add the fried paneer cheese cubes, cover, and gently simmer for another few minutes. Remove the bay leaves before serving.

Serve hot with any Indian flatbread or over fresh cooked white rice.

On the top of the reading stack: The White Rose: Munich, 1942-1943 by Inge Scholl