Slow-cooked red pepper and paneer curry (Karahi paneer) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 76) by Meera Sodha

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Accompaniments: Golden garlic raita (Lasan waru raita); Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on August 21, 2025

    This is good. It’s a bit heavy and hot for summer, but the flavors are more cold weather.

  • ksg518 on October 24, 2024

    I really liked this. My rendition was more heavily tomato than I think was intended but it was still delicious. (It was only later that I realized Sodha lists a medium tomato as six ounces in her introductory notes. I was using huge beefsteak tomatoes.) I think I'll try roasting the paneer next time since browning it makes a mess of my cooktop.

  • paulabee on July 17, 2024

    Delicious. The vegetables caramelize and develop a lot of flavor. I love the paneer in this context. I often brown paneer by tossing it in some melted ghee, salt, and turmeric in a skillet or in this case in the air fryer while the pepper curry was still cooking, and that worked well. Will make this again.

  • jsguaium on November 12, 2022

    I love this dish and have made it without paneer too. This last time I used whole canned tomatoes, broken up by hand, as I didn’t have fresh.

  • hbakke on January 04, 2022

    I halved the amount of paneer because it seemed like too much for 4 servings, and I think it turned out well. This was a nice, flavorful curry that I would make again. To save time, I cooked the paneer in the air fryer and that worked out well in getting the cubes nicely crispy. I served this with the golden garlic raita from this book and it added a garlicky creaminess to the curry.

  • Lepa on June 02, 2019

    My husband and I liked this. I used four bell peppers and one can of diced tomatoes. It was especially good with some Brooklyn Delhi Tomato Achar, some yogurt and naan.

  • FJT on July 27, 2017

    I really liked the peppers but the paneer didn't really seem to work with the dish. I've never had paneer before so I don't know what it's supposed to be like, but this paneer was totally devoid of taste ... it simply provided a very bland textural contrast to the peppers. Ended up picking the paneer out of the curry. I'd make the pepper curry again though.

  • TrishaCP on August 20, 2016

    This was a really nice dish. The paneer does take a while to brown, but it is so tasty! I used a mix of bell peppers and Jimmy Nardello peppers but I would stick to bell peppers next time as the skin on the Jimmy Nardello peppers stayed quite firm, which wasn't pleasant in the curry.

  • nadiam1000 on June 09, 2016

    I used a mix of fresh peppers and jarred roasted peppers - also, did not use cumin and coriander seeds but rather ground, which I added to the sauteeing peppers and onions. The paneer cubes took a while to brown, I doubled the recipe so had to do in several batches. Served over Basmati rice - nice flavors, even better reheated the next day.

  • Rutabaga on December 13, 2015

    The flavors in this dish really meld well after the slow cooking. While the cooking time means this isn't a particularly fast dish, it's still pretty easy to put together. I used cherry tomatoes, and also found that I only needed two red peppers to equal one pound. I took about 7-10 minutes to sauté the paneer, so I recommend starting that task about ten minutes before you expect the peppers to be done to help keep the cheese from cooling down too much.

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