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    Indian Cuisine
    Vegetarian main course
    North Indian Recipe
    Intermediate
    For 4-5 people

    Bahari Paneer: A Delectable Paneer Dish with Nuts and Peppers


    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.

    Ingredients

    • For Nut Paste:

    • Cashews

      70 g

    • Almonds

      40 g

    • Sunrise Posta Seeds (khus khus)

      1 tbsp

    • Water

      6-8 tbsp

    • For Onion-Tomato Paste:

    • Onions (roughly chopped)

      2 large

    • Ginger (chopped)

      1-inch piece

    • Garlic cloves

      6

    • Tomatoes (roughly chopped)

      2 medium

    • For Frying Paneer:

    • Paneer (cut into 2-cm cubes)

      250 g

    • Sunrise Haldi Powder

      ½ tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Refined oil

      2 tbsp

    • For the Masala:

    • Refined oil

      2 tbsp

    • Sunrise Kasuri Methi

      1 tsp

    • Salt

      1½ tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sunrise Haldi Powder

      ½ tsp

    • For Peppers and Onions:

    • Red bell pepper (cut into 2-cm pieces)

      1

    • Green bell pepper (cut into 2-cm pieces)

      1

    • Yellow bell pepper (cut into 2-cm pieces)

      1

    • Spring onions (chopped)

      1 bunch

    • Refined oil

      2 tbsp

    • For the Gravy:

    • Thick curd/dahi

      200 g

    • Raisins

      2 tbsp

    • Coriander leaves (finely chopped)

      2 tbsp

    • Sunrise Garam Masala Powder

      ½ tsp

    • Fresh cream

      4 tbsp

    • Kishmish (for garnish)

      1 tbsp

    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.

     

    Steps

    Step 1: Prepare Nut Paste

    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.

     

    Step 2: Make Onion-Tomato Paste

    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.

     

    Step 3: Fry the Paneer

    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.

     

    Step 4: Prepare the Masala

    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.

     

    Step 5: Fry Peppers and Onions

    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.

     

    Step 6: Assemble the Gravy

    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.

     

    Step 7: Garnish and Serve

    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.

     

    Goes Best With

    • Side Dish: Awadhi vegetable biryani, Peas pulao

    • Bread: Tandoori roti, Butter naan, Ajwaini paratha