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Paneer in Peri Peri Sauce with Butter Cilantro Rice
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Paneer in Peri Peri Sauce with Butter Cilantro Rice

This isn't just a spicy curry; it is a sophisticated, layered dish where vegetables are charred over an open flame to impart a deep, rustic smokiness.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Servings: 4

Ingredients

  • For the Smoky Peri Peri Sauce:
  • 3 Roma tomatoes
  • 1 Red bell pepper
  • 1 Yellow onion
  • 2 Green chilies Thai or Serrano
  • 5-6 Dried Kashmiri chilies soaked in hot water for 30 mins
  • 3 Garlic cloves
  • 4 Whole cashews
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Honey
  • 1/2 Lemon juiced
  • 1 tbsp Extra virgin olive oil
  • Salt & Freshly cracked black pepper to taste
  • For the Paneer & Veggies:
  • 10 oz Paneer (Indian cottage cheese) cut into two large slabs
  • 1 Green bell pepper cut into triangles
  • 1 Medium onion cut into triangles
  • Fresh cilantro handful, chopped
  • For the Butter Cilantro Rice:
  • 4 cups Cooked Basmati rice chilled or day-old
  • 2 tbsp Unsalted butter
  • 1/2 cup Fresh cilantro (finely chopped

Instructions

  • Char the Aromatics: Place whole tomatoes, red bell pepper, onion, and green chilies on a roasting rack over an open flame. Roast until the skins are completely blackened.
  • Steam and Peel: Place roasted veggies in a covered bowl for 5 minutes. Peel off the charred skin, remove cores/seeds, and set aside.
  • Blend the Base: In a high-speed blender, combine the peeled roasted veggies, soaked Kashmiri chilies, fresh garlic, and cashews. Blend until perfectly smooth.
  • Sear the Protein: Heat a skillet with olive oil. Sear the large paneer slabs until golden brown on both sides. Remove and slice into medium-sized cubes.
  • Flash-Fry Veggies: In the same hot skillet, toss the green bell pepper and onion triangles over high heat for 60 seconds until slightly charred but still crunchy. Remove and set aside.
  • Simmer the Sauce: In a pot, sauté ginger-garlic paste in oil. Pour in the blended Peri Peri sauce. Season with salt and pepper, cover, and simmer on low for 5 minutes.
  • Balance and Emulsify: Stir in the honey and lemon juice. Add a splash of hot water if the sauce is too thick to reach a coating consistency.
  • Combine: Fold the seared paneer, crunchy vegetables, and fresh cilantro into the sauce. Stir gently to avoid breaking the paneer.
  • Toss the Rice: In a separate large pan, melt butter. Add chopped cilantro and sauté for 30 seconds. Add the cooked rice and toss over medium heat for 2 minutes until glistening.
  • Plate: Serve the smoky Peri Peri Paneer immediately over a bed of fragrant Butter Cilantro Rice.