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Paneer Peshawari

Raiha Faraz
10 minutes
Prep Time
30 minutes
Cook Time
2 People
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ABOUT Paneer Peshawari RECIPE

Paneer cooked in delicious tomato and cashewnut gravy.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Mughlai
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. Paneer 250 gms
  2. Capsicum 1
  3. Tomato puree 100 gms
  4. Sliced tomato 1
  5. Sliced onion 1
  6. Cashews 20 gms
  7. Cream 200 ml
  8. Turmeric powder 1 tsp
  9. Ginger-garlic paste 2 tsp
  10. Red chilli powder 1 1/2 tsp
  11. Coriander powder 2 tsp
  12. Cumin powder 1 tsp
  13. Garam masala powder 1 tsp
  14. Kasuri methi 2 tsp
  15. Salt to taste
  16. Onion rings for garnishing


  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.

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