Peppers with Indian cheese


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Paneer has a bland taste, but it absorbs other flavours well and adds protein as well as texture to a dish. In this north Indian recipe, Shimla Mirch Aur Paneer Ka Salan, it is combined with the warmth of roasted cumin and sweet red pepper.


  • 1 large green (bell) pepper
  • 1 large red pepper
  • 7.5 ml/ tsp cumin seeds
  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 3-4 large cloves of garlic, crushed
  • 2.5 ml/½ tsp chilli powder
  • 2.5 ml/½ tsp salt, or to taste
  • 225 g/8 oz paneer (Indian cheese), cut into 2.5cm/1in cubes
  • 30 ml/2 tbsp chives, snipped
  • Indian bread or Plain Boiled Rice, and a vegetable curry, to serve


  1. Preheat the grill (broiler) to high. Place the peppers on a grill pan and position it 15 cm/6 in below the heat source. Grill (broil) the peppers for 8-10 minutes, until the skin is charred, turning them over frequently. Put them in a plastic bag until cool.

  2. Pull off the skin, deseed the the peppers and remove the pith. Cut the flesh into 2.5cm/1in strips. Reserve any juices.

  3. Meanwhile, dry-roast the cumin seeds in a small, heavy pan over a medium heat for 1 minute, until they are a shade darker and release their aroma.

  4. Leave the cumin to cool, then crush in a mortar and pestle or with the back of a wooden spoon.

  5. Heat the oil over a low heat and fry the garlic for 2 minutes, until it is just beginning to brown. Add the chilli powder, salt and paneer. Stir gently and cook for 2-3 minutes.

  6. Add the crushed cumin and the prepared peppers along with any reserved juice. Stir until the peppers are heated through, then stir in the chives. Serve with any bread or Plain Boiled Rice and a vegetable curry.

Per portion Energy 259kcal/1067kJ; Protein 3g; Carbohydrate 5g, of which sugars 4g; Fat 26g, of which saturates 12g; Cholesterol 36mg; Calcium 58mg; Fibre 1.9g; Sodium 368mg.