Peri Peri Paneer



Peri Peri Paneer is a creamy and spicy Indian-style paneer dish made with a rich peri peri sauce prepared from yogurt, cashews, dried red chillies, and aromatic spices. Soft paneer cubes are coated in the flavorful gravy, creating a delicious restaurant-style dish that's perfect for both everyday meals and special occasions.

Recipe Highlights

  • Rich, creamy, and spicy flavor
  • Made with soft paneer cubes
  • Homemade peri peri sauce with yogurt and cashews
  • Ready in about 30 minutes
  • Perfect for lunch or dinner
  • Pairs well with Indian breads and rice
  • Vegetarian and protein-rich
  • Restaurant-style recipe made at home

Ingredients

  • 250 g paneer, cut into cubes
  • ½ cup curd (yogurt)
  • 10–12 cashews
  • 4–5 dried red chillies (or 1 tsp red chilli powder)
  • ½ tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tbsp oil
  • 5–6 garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 2 tbsp fresh cream
  • 1 small onion, sliced
  • Fresh coriander leaves, chopped
  • Salt, to taste

Method

  1. Blend the curd, cashews, dried red chillies, black pepper, cumin powder, coriander powder, red chilli powder, and salt into a smooth paste.

  2. Heat the oil in a pan. Add the chopped garlic and sauté for 30 seconds.

  3. Add the chopped onion and cook until soft and lightly golden.

  4. Pour in the prepared peri peri mixture and cook for 3–4 minutes until the raw smell disappears.

  5. Add the paneer cubes and gently mix to coat them well in the sauce.

  6. Stir in the fresh cream and cook for another 1–2 minutes on low heat.

  7. Add the sliced onions and toss gently.

  8. Garnish with chopped fresh coriander leaves and serve hot with naan, roti, paratha, or jeera rice.

Serving Suggestions

Serve Peri Peri Paneer hot with butter naan, tandoori roti, lachha paratha, or jeera rice. It also tastes great with steamed basmati rice and a side of fresh salad or cucumber raita for a complete meal.

Tips for Best Results

  • Use fresh, soft paneer for the best texture.
  • Soak paneer cubes in warm water for 10 minutes if they are firm.
  • Adjust the number of dried red chillies according to your preferred spice level.
  • Cook the peri peri mixture well to remove the raw taste of the yogurt and spices.
  • Stir gently after adding the paneer to prevent it from breaking.
  • Add fresh cream at the end and cook on low heat to maintain a smooth, creamy consistency.
  • Use thick curd to achieve a rich and creamy sauce.
  • Garnish generously with fresh coriander just before serving for added freshness.

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