Indian🥩 Meat

Paneer in Peri Peri Sauce with Butter Coriander Rice

Name: Paneer in Peri Peri Sauce with Butter Coriander Rice
Total time: 1 h
Yield: 3 servings
Cuisine: Indian
Ingredients: 3 tomato; 1 red bell pepper; 1 onion; 2 green chilli; 5-6 Kashmiri red chilli; 3 cloves garlic; 3-4 cashew; 300 g paneer; 2 tsp oil; 1 capsicum; 1 onion; 1 tbsp olive oil; 1 tbsp ginger garlic paste; to taste salt; a pinch black pepper; as required hot water; 1 tsp honey; ½ lemon juice; a handful fresh coriander; 1 tbsp butter; a large handful fresh coriander; 4 cups cooked rice

⏱ 60 min🍽 Serves 3

This paneer in peri peri sauce paired with butter coriander rice is a simple yet flavour-packed meal. Tomatoes, bell peppers, onions and green chillies are charred directly over flame for a smoky depth. The roasted vegetables are blended with soaked Kashmiri chillies, garlic and cashews into a silky sauce. Pan-fried paneer is cut into cubes and combined with lightly charred capsicum and onion, then coated in the fragrant spiced sauce and garnished with fresh coriander.

High-protein

Adapted from a video by Your Food Lab

Paneer in Peri Peri Sauce | Butter Coriander Rice | पेरी पेरी पनीर और कोरिएंडर राइस | Sanjyot Keer

Watch on YouTube

Ingredients

tomato3
red bell peppermedium-sized1
onionmedium-sized1
green chilli2
Kashmiri red chillideseeded and soaked5-6
garlic3 cloves
cashewsoaked3-4

Steps

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1
Place tomatoes, red bell pepper, onion and green chillies on a grill rack and char them directly over high flame until all sides turn black. Remove the green chillies first once charred, then continue charring the remaining vegetables until completely blackened.
2
Transfer all charred vegetables to a bowl, cover it and let them steam for 5 minutes to soften and cool slightly.
3
Soak the tomatoes and bell peppers in ice-cold water and gently peel off the charred skin. Trim the sides of the bell pepper, remove the core and roughly chop the tomatoes. Cut the roasted onion into quarters and remove the charred outer layers.
4
Add all roasted vegetables, soaked Kashmiri chillies, garlic cloves and soaked cashews to a blender and grind into a smooth, fine purée.
5
Cut the paneer into two large slabs. Heat a pan with oil and place the paneer slabs in it. Cook on medium flame until one side turns golden brown, then flip and cook the other side until golden. Once cooled slightly, cut into medium-sized cubes.
6
Cut the capsicum into triangular pieces by removing the core. Cut the onion into quarters and separate into petals. In the same pan without adding oil, toss the vegetables on high flame for 1–1.5 minutes until lightly charred but still crunchy.
7
Heat a pan with olive oil, add ginger garlic paste and sauté on medium flame for 1–2 minutes. Add the peri peri sauce purée, salt and freshly crushed black pepper. Mix well, cover and cook on low flame for 3–4 minutes.
8
Uncover the sauce and adjust the consistency with hot water as needed until it reaches the desired thickness. Taste and adjust the salt. Add honey and lemon juice, mix well and taste again.
9
Add the paneer cubes, charred vegetables and plenty of chopped fresh coriander. Mix gently until all ingredients are well coated with the sauce.
10
Heat a frying pan, add butter and let it melt. Add plenty of chopped fresh coriander and stir briefly. Add the cooked rice (about 4 cups) and toss gently for about 2 minutes until the rice is evenly coated with butter and coriander.
11
Plate the paneer in peri peri sauce alongside the butter coriander rice and serve hot.

Paneer in Peri Peri Sauce with Butter Coriander Rice

Ingredients

Steps

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