Bahari Paneer is a rich, spice-infused vegetarian curry starring golden fried paneer cubes and colourful bell peppers in a flavourful gravy. Cashews, almonds, and khus khus lend it a nutty depth, while kasuri methi and onion-tomato paste add aromatic notes. Though it takes nearly an hour to make, most of that is hands-off simmering time, making this an achievable dish for intermediate cooks.
Sunrise tip: Adding a splash of milk or cream to the onion-tomato paste helps it blend more smoothly and keeps it from splattering while frying.
Time: 8 minutes
Soak cashews and almonds in hot water for 10 minutes. Drain, then blend them with Sunrise Posta seeds into a fine paste, adding a little water at a time to achieve a smooth consistency. Scrape into a bowl and set aside.
Time: 8 minutes
Blend onions, ginger, garlic, and tomatoes into a smooth purée. If needed, add a splash of milk to help it blend evenly. Pour into a separate bowl and set aside.
Time: 8 minutes
Heat 2 tbsp oil in a kadhai or wok. Add paneer cubes and sprinkle Sunrise Haldi Powder and Sunrise Kashmiri Mirch Powder. Toss well to coat paneer in spices. Fry on medium heat, stirring gently, until paneer turns light golden. Remove onto a plate.
Time: 8 minutes
In the same pan, heat 2 tbsp more oil. Crush Sunrise Kasuri Methi between your palms and add to the oil. Sizzle for a few seconds. Pour in the onion-tomato paste and fry on medium heat, stirring often, until it thickens and oil separates. Stir in the nut paste. Sauté for 2-3 minutes more. Mix in Sunrise Kashmiri Mirch Powder, Sunrise Haldi Powder, and salt.
Time: 8 minutes
Heat 2 tbsp oil in another pan. Add red, yellow and green bell pepper pieces. Fry until slightly softened but still crisp, about 2 minutes. Remove and set aside. In the same pan, sauté spring onions until lightly browned. Remove and reserve a few for garnishing.
Time: 10 minutes
Pour 2 tbsp oil into the pan. Beat the curd until smooth and add it in, along with the masala paste your prepared earlier. Stir well to combine the two, then mix in the fried paneer, peppers, and most of the spring onions. Simmer for 2 minutes. Add raisins and chopped coriander leaves. Sprinkle garam masala and drizzle 2 tbsp cream. Mix gently.
Transfer the Bahari Paneer to a serving dish. Garnish with the reserved fried spring onions, coriander leaves, a drizzle of cream, and kishmish. Serve hot with roti, paratha, naan, or jeera rice.
Side Dish: Awadhi vegetable biryani, Peas pulao
Bread: Tandoori roti, Butter naan, Ajwaini paratha