Spicy Cottage Cheese Curry (peshawari Karahi Paneer)
Spicy Cottage Cheese Curry, also known as Peshawari Karahi Paneer, is a popular Pakistani dish that is bursting with flavors and spices. This creamy and spicy curry is a perfect accompaniment to naan or rice, making it a comforting and satisfying meal.
Ingredients
- 2 cups cottage cheese (paneer), cubed
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 green bell pepper, sliced
- 2 green chilies, chopped
- 1/2 cup yogurt
- 1/4 cup heavy cream
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- 2 tablespoons ghee or oil
Instructions
- Heat ghee or oil in a large pan or karahi over medium heat.
- Add cumin seeds and let them splutter.
- Stir in the chopped onions and cook until they turn golden brown.
- Add ginger-garlic paste and cook for 1-2 minutes.
- Pour in the tomato puree and cook until the oil separates from the mixture.
- Add the green chilies, red chili powder, turmeric powder, ground coriander, and ground cumin. Cook for a few minutes.
- Stir in the cubed cottage cheese, sliced bell pepper, and yogurt. Cook for 5-7 minutes.
- Pour in the heavy cream and garam masala. Mix well and cook for another 2-3 minutes.
- Garnish with chopped cilantro and serve hot with naan or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 20g
Supplies
Large pan or karahi Stovetop
Tools
Cutting board Knife Measuring spoons Measuring cups Spatula
Serving suggestions
Serve the Spicy Cottage Cheese Curry with warm naan or steamed rice for a delicious and satisfying meal.
Tips & tricks
For an extra kick of heat, add more green chilies or red chili powder according to your preference.
Cost
$15