Paneer Balti By Linda Knight

Updated: Oct 5

Paneer Balti


2tbsp veg oil plus extra for marinade and frying the onions / peppers

1 red onion finely chopped

4 medium tomatoes skinned and finely chopped

1 tbsp tomato purée

1 tbsp ginger garlic paste

1 green chilli finely chopped

1 small handful coriander , stalks finely chopped , leaves chopped separate

1tsp kasuri methi

1tsp cumin

1 tsp Kashmiri chilli powder

1 tsp turmeric

1 tsp garam masala


Block of paneer , I used around 500g , chopped into large bite size pieces and marinated in a little oil, Kashmiri chilli powder and kasuri methi for around half an hour while I do all the rest of the prep

1 small white onion chopped into petals

1/2 red pepper and 1/2 green pepper chopped into triangles

Fry your paneer on a medium heat in some veg oil to get colour on it and set aside

In the same pan on a higher heat fry the onion and pepper to get a scorched taste and set aside

Heat 2 tbs oil in large pan, I use a karahi, and fry red onion until translucent and browning

Add chopped chilli , coriander stalks , garlic and ginger paste and fry until rawness has gone

Add turmeric , chilli powder, cumin and stir for around 30 secs. Add a splash of water if it’s too dry

Add the tomatoes and tomato purée and cook down approx 15 mins

Top up with around 100 ml water

Add kasuri methi , garam masala and salt to taste. Cook until desired consistency

Add in your paneer, onions and peppers and bring up to required temperature


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