How to make Peri Peri Paneer - Cook Smart -
Paneer slices dipped in peri peri sauce and grilled – so very tasty
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Dried red chllies, Garlic cloves (लहसुन लौंग)
Cuisine : South African
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mathanga Erissery Paneer Jalfrazie Pepper Chole-SK Khazana MASOOR PULAO- SK Khazana
Peri Peri Paneer - Cook Smart Recipe Card
The cuisine of South Africa is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages.
The South African cuisine as it is today has resulted from several years of colonization and immigration introduced during the colonial period by white European people like the Dutch, German, French, Italian, Greek and British and their Indo-Asian slaves or servants.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Peri Peri Paneer - Cook Smart Recipe
Dried red chllies 2-3
Garlic cloves 2-3
Medium red capsicum 1
Vinegar 1 teaspoon
Salt to taste
Fresh coriander sprigs 10-12 + for garnish
Oil 1 + tablespoons + for grilling
Black peppercorns crushed 1 teaspoon
Cottage cheese (paneer) 250 grams
Large potato boiled and peeled 1
Spring onion bulb with stem 1
Salad leaves 4-5
Fresh basil leaves 5-6
Red capsicum strips for garnish
Method
Step 1
To make Peri Peri sauce, remove some of the seeds of the red chillies, break them into smaller pieces and put in a grinder jar. Add garlic cloves.
Step 2
Roughly chop red capsicum and add to the jar along with vinegar, salt, coriander sprigs, 1 tablespoon oil and crushed peppercorns and grind into a smooth sauce. Transfer the sauce into a bowl.
Step 3
Heat some oil in a non-stick grill pan.
Step 4
Cut cottage cheese and potato into thick slices.
Step 5
Dip cottage cheese slices in the Peri Peri sauce and place on the grill pan. Grill, turning sides, till evenly done on both sides and grill marks appear on them.
Step 6
To make salad, diagonally slice spring onion bulb with some of its stem and place in a bowl. Tear salad leaves and add. Toss well.
Step 7
Remove grilled cottage cheese slices from the pan, clean the pan with some water and wipe dry.
Step 8
Heat some more oil in it.
Step 9
Reserve 1 tablespoon Peri Peri sauce and dip potato slices in the remaining sauce. Place them in the grill pan. Grill, turning sides, till evenly done on both side and grill marks appear on them.
Step 10
Tear basil leaves and add to the salad along with reserved Peri Peri sauce and mix well.
Step 11
Place salad on a serving plate. Put grilled cottage cheese and potato slices on top, garnish with micro greens and capsicum strips and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
