Paneer Peshawari | How to make Paneer Peshawari

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By Raiha Faraz
Created on 20th Apr 2016
  • Paneer Peshawari, How to make Paneer Peshawari
Paneer Peshawariby Raiha Faraz
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  • 0 reviews
    Rate It!
  • By Raiha Faraz
    Created on 20th Apr 2016

About Paneer Peshawari

Paneer cooked in delicious tomato and cashewnut gravy.

Paneer Peshawari is a popular aromatic and delicious dish. You can try making this amazing Paneer Peshawari in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Paneer Peshawari by Raiha Faraz has detailed steps with pictures so you can easily learn how to cook Paneer Peshawari at home without any difficulty. Paneer Peshawari is enjoyed by everyone and can be served on special occasions. The flavours of the Paneer Peshawari would satiate your taste buds. You must try making Paneer Peshawari this weekend. Share your Paneer Peshawari cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Raiha Faraz for inputs. In case you have any queries for Paneer Peshawari you can comment on the recipe page to connect with the Raiha Faraz. You can also rate the Paneer Peshawari and give feedback.

  • Prep Time10mins
  • Cook Time30mins
  • Serves2People
Paneer Peshawari

Ingredients to make Paneer Peshawari

  • Paneer 250 gms
  • Capsicum 1
  • Tomato puree 100 gms
  • Sliced tomato 1
  • Sliced onion 1
  • Cashews 20 gms
  • Cream 200 ml
  • Turmeric powder 1 tsp
  • Ginger-garlic paste 2 tsp
  • Red chilli powder 1 1/2 tsp
  • Coriander powder 2 tsp
  • Cumin powder 1 tsp
  • Garam masala powder 1 tsp
  • Kasuri methi 2 tsp
  • Salt to taste
  • Onion rings for garnishing

How to make Paneer Peshawari

  1. Cut the paneer in cubes. Lightly fry until golden in colour. Keep aside.
  2. Cut the capsicum in thin strips. Lightly fry and keep aside.
  3. Heat oil in a kadhai. Add cumin seeds and let them splutter.
  4. Now add sliced onion. Saute until soft. Add in the tomato puree and all the ground masala along with ginger garlic paste.
  5. Cook until oil separates. Mix in the cashewnut paste and cook for another 5 minutes.
  6. Stir in the paneer, capsicum, sliced onion, add a little water and bring to a boil.
  7. Add in the cream and kasuri methi and turn off the flame.
  8. Serve hot garnished with onion rings.
My Tip: Tastes best with butter naan, jeera rice. A delicious and an easy recipe for vegetarian guests.

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