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Paneer, Peas and Peppers

Pure Paneer

305kcal
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
A simple, home-style paneer simla-mirchi made with paneer, bell peppers, peas, and a fresh tomato-onion masala—easy enough for weeknights, elegant enough for guests.
Servings 4 servings
Course Entree
Cuisine Indian

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

Preparation
  1. Cut up the Paneer into 1 cm cubes or other shapes, if desired. Soak in warm water for 15 minutes if firm.
  2. Prepare the Peas – if using fresh, then soften them by boiling or microwaving for 2 minutes; thaw frozen.
  3. Finely dice the Onions
  4. Grate or crush tomatoes.
  5. Slice bell peppers into strips or medium squares.
Cooking
  1. 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.
  2. Add onions and green chilies.
    2 cups Red Onions, 2 tbsp Oil, 2 Green Chillies
    Onions in Oil
  3. Fry the Onions until they turn translucent; about 5 minutes.
    Translucent Onions
  4. 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
    Onions, Tomatoes and Spices
  5. Cook on medium heat until the tomatoes release oil and thicken (about 10 minutes).
    Onion-Tomato Masala
  6. Add the Bell Peppers and mix well.
    1 Green Bell Pepper
    Paneer, Peas and Peppers
  7. Cover and cook on medium-low heat, stirring occasionally, until peppers soften but retain slight bite (about 10 minutes).
    Paneer, Peas and Peppers
  8. Add peas and paneer. Toss gently.
    1 cup Peas, 8 oz Paneer
    Paneer, Peas and Peppers
  9. 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.
    Paneer, Peas and Peppers

Nutrition

Serving1 portionCalories305kcalCarbohydrates18gProtein11gFat22gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.03gCholesterol37mgSodium678mgPotassium314mgFiber5gSugar7gVitamin A544IUVitamin C50mgCalcium312mgIron1mg

Notes

Texture and Consistency
This dish is semi-dry. The tomato base should lightly coat the vegetables and paneer without becoming a gravy. If it feels too thick, add 1–2 tablespoons of hot water and cook briefly to adjust.
Serving Suggestions
Serve hot with roti, naan, or rice Leftovers make an excellent filling for a grilled sandwich or wrap.
Making the dish more indulgent for Entertaining
To make this dish richer and more layered: Add sliced mushrooms or baby corn with the bell peppers. Stir in 1 to 2 tablespoons of cream at the end for a silkier finish. Also, cooking in ghee instead of oil adds nutty richness and enhances the warmth of the spices without making the dish heavy.

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