Pepper Cheese Recipe

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Servings: 2 cups Difficulty: Advanced
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A creamy, spiced paneer dish featuring fresh peppers and aromatic Indian spices.
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Pepper Cheese Recipe recipe image
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Pepper Cheese Recipe

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 80.0

Description

This vibrant Pepper Cheese dish is a delightful fusion of creamy paneer (Indian cottage cheese) and fiery fresh peppers, bound together by a rich blend of aromatic spices. The recipe balances the mild, milky flavor of the cheese with the heat of jalape&# 195;±os and the earthy notes of cumin, coriander, and turmeric. Ideal for a quick weeknight dinner or a colorful addition to a buffet, this dish offers a satisfying texture with tender cheese cubes and crisp vegetables. It pairs beautifully with warm naan bread or steamed basmati rice. Perfect for those who enjoy bold, comforting flavors with a kick, this meal comes together in under 30 minutes, making it a reliable favorite for home cooks seeking authentic-inspired international cuisine without the fuss.

Ingredients

Directions

  1. Put the currants into a small bowl, cover them with 1/2 cup of warm water, and set aside to plump.
  2. Slip on a pair of kitchen gloves and slice the jalapeño in half lengthwise, then remove the seeds by running the pepper under water and scraping them out.
  3. Finely chop or mince the jalapeño peppers and set aside.
  4. Peel the outer skin from the ginger with a vegetable peeler, cut the ginger into thin slices, stack them, and then cut them into long strips.
  5. Finely chop or mince the ginger strips into tiny pieces and set aside.
  6. Place the fennel seeds, yellow mustard seeds, cumin seeds, and whole cloves into a clean spice or coffee grinder.
  7. Grind the spices for about 20 seconds into a coarse powder, then place the ground spices in a small bowl and set aside.
  8. Chop the cashews into chunks and set aside.
  9. Bring a large pot of water to a boil, add 1 tablespoon salt, and then add the spinach.
  10. Cook the spinach briefly, then drain it in a colander and gently press with the back of a spoon to remove excess water.
  11. Drain the currants and pat them dry on a paper towel.
  12. Melt the ghee or butter in a frying pan over medium heat.
  13. Add the chopped peppers, ginger, and the spice mix to the pan and cook until fragrant.
  14. Add the paneer cheese cubes, drained spinach, cashews, and currants to the pan, tossing gently to combine and heat through.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 80.0kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using frozen spinach, thaw it completely in a bowl and press out all excess moisture before adding to the pan to prevent the dish from becoming watery.

Always wear kitchen gloves when handling hot peppers like jalapeños to avoid skin irritation from the capsaicin oils.

For a vegan version, ensure you use ghee substitute or oil instead of butter, and verify that the paneer used is made from plant-based milk if strict veganism is required.

The spice mix can be prepared in advance and stored in an airtight container for up to a week.

Keywords: paneer, pepper, cheese, indian, spice, jalapeno, ginger, curry, vegetarian, dinner, quick, easy, spicy, aromatic, homestyle, fusion, sauteed, creamy, flavorful, comfort
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