Paneer in Peri Peri Sauce with Butter Coriander Rice

Place a grill rack over high flame. Add tomatoes, red bell pepper, onion, and green chillies. Roast them directly on the flame until well charred on all sides.

Transfer the roasted vegetables to a bowl, cover, and let them steam for 5 minutes. Then, transfer the tomatoes and bell pepper to ice-cold water to peel off the skins easily.

Trim the sides of the bell pepper, remove the core, and roughly chop. Roughly chop the tomatoes. Cut the onion into quarters and remove the outer charred layers.

Add all the roasted vegetables, soaked Kashmiri red chillies, garlic, and soaked cashews to a mixer jar. Grind into a smooth, fine purée.

Cut the paneer into two large slabs. Heat oil in a non-stick pan, place the paneer slabs, and cook on medium flame until golden brown on both sides.

Remove the cooked paneer, let it cool slightly, and cut it into cubes. Cut the capsicum into triangular pieces and the onion into petals.

In the same pan, toss the capsicum and onion on high flame briefly until lightly charred but still crunchy. Remove and set aside.

Heat olive oil in a kadhai. 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 4-5 minutes.

Adjust the sauce consistency with hot water. Add honey and lemon juice, and mix well. Then add the paneer cubes, tossed vegetables, and chopped fresh coriander. Mix gently until everything is well coated in the sauce.

Heat a frying pan, add butter and let it melt. Add chopped fresh coriander and stir briefly.

Add cooked rice and toss gently until the rice is evenly coated with butter and coriander.

Serve the Paneer in Peri Peri Sauce hot with the Butter Coriander Rice.