Paneer and Bell Peppers in Raisin Crème Sauce


This vibrant colorful dish, is not only visually enticing but a definite palate pleaser! The crisp and juicy flesh of the bell peppers, team perfectly with the nutty toasted chunks of paneer and chewy raisins. They settle easily in a mildly spiced crème sauce forming an exotic treat of sweet and spice that will simply explode in your mouth at the very first bite.  Oh wait a sec, I forgot to mention the best part of all – this dish is soooooooooper simple to make!!!!  If you don’t believe me, try it and if you think I stretched it too far you can have your money back :D!!



14 OZ paneer(cottage Cheese)
1 lb bell peppers (capsicum) – choose one of each color if you have the choice
1 onion finely sliced
1 tbsp grated ginger
1/4 tsp Three Cs Spice Mix
1/4 tsp roasted cumin powder( or 1/2 tsp whole cumin)
1/4 tsp turmeric powder
3 -4 green chilies
1/4 cup raisins – I use black raisins to add more color to the dish, you could use any kind you like.
1/2  pint of cream ( or you could use 1/4 pint of cream and 1/4 pint of milk, depending on how calorie conscious you are. Also, i f you don’t have cream, you could fluff up 2 – 3 tsp of cream cheese in a little bit of milk instead. it works perfectly as well)
2 -3 tbsp refined vegetable oil
salt to taste


  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tablespoons of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Heat a table spoon refined oil, add cumin sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add Three Cs Spice Mix and green chilies.
  • Crush ginger, add to the pan and sauté for another few minutes till the oil comes clear.
  • Add raisins and sauté for a minute till they slightly plump up
  • Add diced bell peppers and turmeric and sauté till they are cooked, don’t over cook them or over mix them. They should remain firm and crisp even when they are done.
  • Add salt to taste.
  • Reduce the flame to low, add in the paneer and the cream and mix the dish, adjust the salt and switch off the flame
  • dollop with sour cream (optional, purely for aesthetics)
  • Serve with hot Indian breads or Jeera rice
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    4 Responses to “Paneer and Bell Peppers in Raisin Crème Sauce”

    1. julie says:


      i use raisins here mainly for their delicate sweetness that cuts thru’ the spice, u probably could add 1 to 1/2 tsp of sugar instead.

    2. foody says:

      can I make this without raisins? what can I substitute? don’t really like raisin taste in food 😉

    3. julie says:


      thnx for ur note of appreciation 🙂


    4. v123 says:

      Nice indian recipes. I would recommend this site to anyone who is a food lover.

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