Season with salt and pepper and roast for about 15 minutes. Add the paneer to one end of the roasting tin and return to the oven for 5–10 minutes, turning halfway through, until the cheese is ...

Sauté the grated cauliflower in the frying pan for 2-3 minutes. FOR THE CHILLI PANEER: Pop the remaining vegetable oil into a frying pan. Fry the paneer for 3-4 minutes until it has browned all over.

Grind all the mixtures separately in a grinder. 4. Take fresh paneer and cut it into fine cubes. Once done, keep it aside and chop the bell peppers and capsicum of the same size as the paneer. 5. Once ...

In a mixing bowl, add paneer, Kashmiri red chilli powder, dry parsley, oregano, black pepper powder and salt. Mix the paneer gently so that the paneer cubes don’t break. 2. In another bowl, take besan ...

Add the peppers, salt, turmeric and chilli powder, and fry for a further 3–4 minutes. Lower the heat, add the paneer to the pan and gently stir everything together for about 5 minutes ...