Paneer is a mild, fresh Indian cheese that holds its shape beautifully when cooked, making it ideal for sautéed and sauced dishes. Its soft, creamy texture absorbs spices without breaking down, allowing the flavors of the masala to shine while adding richness and body.
This recipe is my mother’s original creation and is one of my favorite Paneer dishes. At home, it was simply called paneer simla-mirchi– literally paneer with bell peppers. So I decided to call it Pure Paneer. For everyday meals, it stayed simple: paneer, peppers, peas, and a tomato-onion base. For guests, it was elevated with baby corn, mushrooms, and a touch of cream. I still follow that same approach: minimal and clean for weeknights, layered and indulgent for entertaining.
Ingredient Notes
Paneer
Cut into 1 cm cubes or preferred shapes. If store-bought paneer feels firm, soak it in warm water for 15 minutes before cooking to restore softness.
Bell Peppers (Simla Mirch)
Use any color. Green gives slight bitterness; red and yellow add sweetness.
Peas (Matar)
Fresh peas should be briefly boiled or microwaved for 2 minutes. Frozen peas should be thawed.
Tomatoes
Finely grated or crushed tomatoes integrate smoothly into the sauce.
Flavor Base: Building the Masala
The backbone of this dish is a straightforward onion-tomato masala. The key steps:
- Cook onions until translucent to build sweetness.
- Cook tomatoes long enough for the oil to separate—this signals that the rawness is gone and the base is properly developed.
- Add ground spices directly to the tomato mixture so they bloom in the fat.
If you’re new to tempering spices in oil, review my post on tadka and the technique of sizzling cumin seeds before beginning. That foundational step deepens flavor in even the simplest dishes.
Finishing Touches
To subtly elevate the dish, add any of the following at the end of cooking:
Crushed dried fenugreek leaves (kasoori methi)
Lightly crush ½ to 1 teaspoon of dried fenugreek leaves (kasoori methi) between your palm and sprinkle over the dish just before turning off the heat. This adds a gentle bitterness and restaurant-style aroma. Add kasoori methi after turning off the heat to preserve its aroma. Avoid overusing it as too much can overpower the dish.
A small knob of butter at the very end for added gloss.
A splash of cream for a softer, richer finish.
Pure Paneer
Ingredients
- 2 cups Red Onions Finely diced
- 1/2 cup Tomatoes Crushed or grated
- 1 Green Bell Pepper Cut into small bite-sized pieces
- 1 cup Peas
- 8 oz Paneer
- 2 tsp Coriander Powder
- 1/2 tsp Kashmiri Red Chili Powder or Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Salt to taste
- 2 Green Chillies finely chopped, adjust the quantity to suit your spice level preference.
- 2 tbsp Oil or ghee
Method
- Cut up the Paneer into 1 cm cubes or other shapes, if desired. Soak in warm water for 15 minutes if firm.
- Prepare the Peas – if using fresh, then soften them by boiling or microwaving for 2 minutes; thaw frozen.
- Finely dice the Onions
- Grate or crush tomatoes.
- Slice bell peppers into strips or medium squares.
- Heat the Oil in a thick-bottomed pan on medium-heat. Flavor Note: For deeper flavor, cook the dish in ghee instead of oil. Ghee adds nutty richness and enhances the warmth of the spices without making the dish heavy.
- Add onions and green chilies.2 cups Red Onions, 2 tbsp Oil, 2 Green Chillies
- Fry the Onions until they turn translucent; about 5 minutes.
- Add tomatoes, coriander powder, red chili powder or paprika, black pepper, and salt.1/2 cup Tomatoes, 2 tsp Coriander Powder, 1/2 tsp Kashmiri Red Chili Powder or Paprika, 1/2 tsp Black Pepper, 1/2 tsp Salt
- Cook on medium heat until the tomatoes release oil and thicken (about 10 minutes).
- Add the Bell Peppers and mix well.1 Green Bell Pepper
- Cover and cook on medium-low heat, stirring occasionally, until peppers soften but retain slight bite (about 10 minutes).
- Add peas and paneer. Toss gently.1 cup Peas, 8 oz Paneer
- Cover and cook for 5 minutes, just until paneer is heated through.NOTE: Do not overcook after adding paneer; prolonged cooking can make it rubbery.
Leave a Reply