This is one of the most delicious and easiest of my paneer recipes—20 minutes from scratch to finish.
Prepare the curry paste in a blender, then cook it with paneer cubes in a pan using butter, ghee, or oil.
Voilà, your paneer curry is ready to devour. Enjoy with any Indian bread or rice.
What Ingredients are needed?
Red Bell Pepper- We roast the red peppers on an open flame or in the air fryer by broiling them.
Remove the skin and use them for that sweet, smoky flavor with beautiful color.
Paneer - In this paneer gravy, we use paneer to make the gravy, curry, or sauce creamy.
Yogurt - Since we are not using onion to make the gravy. Yogurt acts as an excellent gravy thickener, while also creating a wonderful tangy flavor.
Garlic - I love the flavor of garlic in my cooked dishes, hence I use it. However, feel free to omit the garlic if you are preparing this dish for a festival or fast.
Kashmiri Red Chili Powder- To give a hint of spice and a gorgeous red color. Since it's not that spicy, it's the perfect choice for red chili powder.
Oil - For cooking, you can also use butter or ghee for those who prefer not to use any cooking oil. This dish is a perfect one for cooking without oil.
Fenugreek Leaves and Garam Masala Powder for a lovely, aromatic flavor.
How to cook?
The first step is to prepare the curry paste. For that, we will start by roasting the red bell pepper.
It can be done on an open flame, in the air fryer, or the oven by using the broil setting. Both processes will give you a smoky flavor.
The second step is to grind charred red peppers, a little bit of paneer, yogurt, garlic, and Kashmiri red chilies. Make a smooth paste by adding a little bit of water.
Cook the paste in a small amount of oil or butter, then add dried fenugreek leaves and garam masala powder.
Cook till the gravy releases oil on top. Add cubes of paneer at this time and cook on a slow flame with the lid covered.
Cook until it reaches the desired thickness and consistency, and enjoy with your choice of bread or rice.
How to make store-bought Paneer soft?
Make cubes of paneer and soak them in salted hot water for 15 minutes.
The best idea is to soak them first before starting to cook the curry, so that by the time your gravy /curry is ready, the paneer cubes are also soft and melt in the mouth.
Serving suggestion,
Any type of Indian bread, such as roti, paratha, naan, or poori, will work with this.
Alternatively, if you're a rice lover, you can pair it with any rice.
How to store it?
Suppose we are meal prepping; then we can prepare the gravy in advance and freeze it in small individual boxes for later use.
Or you can keep the prepared paneer curry in the refrigerator for up to 3 days.
You may want to check a few of my popular Paneer Recipes,
New Recipes
Ingredients
Method
- Roast /char red bell pepper over the open flame. You can certainly do this in the oven or air fryer.
- Remove / Peel the skin. Grind peeled smoked bell pepper,garlic,¼ cup paneer and kashmiri red chili powder. Blend it like a thin chutney.
- Take a pan ,heat it with one tbsp of oil/ghee.
- When its hot add blended red pepper puree/paste and cook till it releases the oil.
- Add paneer cubes ,salt ,garam masala and dry fenugreek leaves powder.
- Mix and add ½ cup of water.
- Cover and cook on low flame till oil comes on the top and color of the curry looks deep orange in color.
- Switch off the stove and enjoy with your favorite bread or rice.
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