Pigeon Peas (Arhar Ki Daal) with Tamarind, tomatoes and curry leaves

Paneer Kulcha

Red Onion and Coriander Raita

Pav Bhaji

Dhokla - savoury chickpea flour cake

Spicy pan fried fish

Khandvi - Gujarati Chickpea and Yoghurt Rolls

Palak Paneer

Paneer and mixed peppers

A colourful and flavoursome mix of paneer, green and red peppers
Course Main Course, Side Dish
Cuisine Indian
Keyword Delhi Food, PANEER, PEPPERS
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2


  • 1 Frying Pan
  • 1 Pestle and mortar preferably stone


  • 250 g paneer
  • 1 large green pepper
  • 1 large red pepper
  • 1 red onion
  • 2 ripe tomatoes
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 2 tbsp coriander seed
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • salt
  • 1/4 tsp garam masala


  • Start by grinding the coriander seeds into a coarse powder in a pestle and mortar
  • Cut the paneer into 1 inch cubes and chop the peppers into 1 inch pieces. Chop the onions and tomatoes finely.
  • Heat the oil until very hot. Add the cumin. When this sizzles, add the turmeric. Immediately add the onions and continue to fry until they are light brown. Add the tomatoes and cook until these are soft and mushy.
  • Now add the paneer, peppers, salt and spices. Cook on a medium flame without a lid, stirring every couple of seconds to prevent sticking. Continue this process until the peppers are cooked but not over cooked. Add the garam masala, stir and serve.

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