Paneer in Peri Peri Sauce | Butter Coriander Rice | पेरी पेरी पनीर और कोरिएंडर राइस | Sanjyot Keer

This Paneer in Peri Peri Sauce with Butter Coriander Rice is an easy, flavour-packed meal combo. 🍽️✨
I’ve shared how to make peri peri sauce is made from scratch with simple ingredients for a beautiful smoky flavour and I have paired it with sautéed paneer, veggies, and fragrant butter coriander rice.
Do give this delicious meal a try. Happy cooking! ❤️

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Prep time: 25–30 minutes
Cooking time: 25–30 minutes
Serves: 3–4
Ingredients:
Peri Peri Sauce Base
TOMATO | टमाटर 3 NOS.
RED BELL PEPPER | लाल शिमला मिर्च 1 MEDIUM SIZED
ONION | प्याज़ 1 MEDIUM SIZED
GREEN CHILLI | हरी मिर्च 2 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 5–6 NOS. (DESEEDED & SOAKED)
GARLIC | लहसुन 3 CLOVES
CASHEW | काजू 3–4 NOS. (SOAKED)
Paneer
PANEER | पनीर 300 GRAMS
OIL | तेल 2 TSP
Vegetables (Tossing)
CAPSICUM | शिमला मिर्च 1 MEDIUM SIZED
ONION | प्याज़ 1 MEDIUM SIZED
Final Cooking
OLIVE OIL | ऑलिव ऑयल 1 TBSP
GINGER GARLIC PASTE | अदरक लहसुन पेस्ट 1 TBSP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED)
HOT WATER | गरम पानी AS REQUIRED
HONEY | शहद 1 TSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

Method:
Place a grill rack on high flame. Add tomatoes, red bell pepper, onion, and green chillies. Roast them directly on flame until well charred on all sides.
Remove the green chillies first once they are charred. Continue roasting the remaining vegetables until done.
Transfer all roasted vegetables to a bowl, cover, and allow them to steam for 5 minutes.
After 5 minutes, uncover and transfer the tomatoes and bell pepper to ice-cold water. Peel off the skins easily.
Trim the sides of the bell pepper and remove the core. Roughly chop the tomatoes. Cut the onion into quarters and remove the outer charred layers.
Add all the roasted vegetables along with soaked Kashmiri red chillies, garlic, and soaked cashews to a mixer jar. Grind into a smooth, fine purée. Keep aside.
Cut the paneer into two large slabs.
Heat a non-stick pan and add oil. Place the paneer slabs in the pan and cook on medium flame until golden brown on one side.
Flip and cook the other side until golden brown.
Remove the paneer slabs onto a chopping board and allow them to cool slightly. Cut into cubes and transfer to a plate.
Cut the capsicum into triangular pieces by removing the core. Cut the onion into quarters and separate into petals.
Heat the same pan used for paneer on high flame. Add the vegetables and toss briefly until lightly charred but still crunchy.
Transfer the tossed vegetables to a bowl and keep aside.
Heat a kadhai on high flame and add olive oil. Once hot, add ginger garlic paste and sauté for 1–2 minutes.
Add the prepared peri peri sauce purée, salt, and freshly crushed black pepper. Mix well, cover, and cook on low flame for 3–4 minutes.
After 5 minutes, uncover and stir. Adjust the consistency using hot water as required. The gravy should be thick, not runny.
Taste and adjust salt if required. Add honey and lemon juice, mix well, and taste again.
Add the paneer cubes, tossed vegetables, and chopped fresh coriander. Mix gently until everything is well coated in the sauce.
Paneer in peri peri sauce is ready.

Butter Coriander Rice
BUTTER | मक्खन 1 TBSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
COOKED RICE | पके हुए चावल 4 CUPS OR AS REQUIRED
Method:
Heat a frying pan and add butter. Allow it to melt.
Add chopped fresh coriander and stir briefly.
Add cooked rice and toss gently until the rice is evenly coated with butter and coriander.
Butter coriander rice is ready.
Serve Paneer in Peri Peri Sauce hot with Butter Coriander Rice.

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Intro – 0:00
Peri Peri Sauce – 1:30
Paneer & Veggies – 5:19
Final Cooking – 7:17
Butter Coriander Rice – 9:38
Plating – 10:26
Outro – 11:49