Cuisine: Grilled Jalapeño Paneer Curry- How to make

 



Grilled Jalapeño Paneer Curry

If you’re looking for a bold, flavorful vegetarian dish that combines creamy paneer with the smoky heat of grilled jalapeños, this recipe is perfect. The nutty richness of roasted almonds, sesame seeds, and coconut blends beautifully with tangy tamarind and aromatic spices, creating a curry that’s both comforting and exciting. Serve it hot with steamed rice or Indian breads for a memorable meal.

Ingredients

  • Paneer (Indian cottage cheese): 400–500 g, cut into cubes
  • Large onion: ½, chopped
  • Jalapeños: 4, large
  • Cumin powder: ½ tsp
  • Sesame seeds: 3 tbsp
  • Mustard powder: ½ tsp
  • Red chili powder: 1 tsp
  • Grated dry coconut: ¼ cup
  • Nigella seeds (kalonji): ½ tsp
  • Tamarind paste: 2 tbsp
  • Garlic cloves: 2
  • White oil: 2 tbsp
  • Salt: to taste
  • Sugar: to taste
  • Curry leaves: a few
  • Dried red chilies: a few
  • Almonds: ⅓ cup

Method

  1. Prep the Paneer:
    Cut the paneer into bite-sized cubes and set aside.

  2. Roast the Nuts and Seeds:
    In a dry pan, lightly roast the almonds, sesame seeds, and grated coconut for 2–3 minutes until aromatic, ensuring they don’t burn. Let them cool.

  3. Grill the Jalapeños:
    Coat the jalapeños lightly with oil. Skewer them with a fork and roast them over an open flame until the skins are charred. Allow them to cool, then peel off the skin and slice them in half.

  4. Sauté the Paneer:
    Heat 1 tablespoon of oil in a pan. Sauté the paneer cubes until golden brown. Add chopped onion and garlic, sautéing until they turn soft and fragrant.

  5. Create the Spice Base:
    Stir in the roasted almonds, sesame seeds, and coconut. Add turmeric and red chili powder, mixing well to coat the paneer evenly.

  6. Make the Curry Sauce:
    In another pan, heat the remaining oil. Add mustard seeds, cumin powder, and nigella seeds. Toss in the curry leaves, then stir in tamarind paste and ¾ cup water (adjust as needed for desired consistency). Simmer for 4–5 minutes. Season with salt and sugar to taste.

  7. Combine and Finish:
    Pour the curry sauce over the paneer mixture and add the grilled jalapeños. Simmer gently, allowing the flavors to meld.

  8. Serve:
    Garnish with dried red chilies and serve hot with rice or flatbreads.



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