Paneer Madras with Green Pepper
Golden cubes of paneer and green pepper in a tangy madras sauce. A good meat free curry with real heat.
Made with Madras paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a non stick pan over a medium high heat. Fry the paneer for 5 minutes, turning, until golden on most sides. Lift out onto a plate.
5 min - 2
Add the rest of the oil and the onion. Cook for 6 minutes until soft. Add the pepper and cook for 3 minutes.
9 min - 3
Stir in your ready made madras paste (see the base recipe) and fry for 2 minutes.
2 min - 4
Add the tomatoes and water. Simmer for 12 minutes until the sauce is thick.
12 min - 5
Return the paneer, stir gently and simmer for 4 minutes so it soaks up the sauce.
4 min - 6
Finish with the lemon juice and coriander and serve with rice.
Tips
- Fry the paneer until golden before it goes in the sauce, so it keeps its shape.
- Do not simmer paneer for long in the sauce or it turns rubbery.
- Soak fried paneer in hot water for 5 minutes if you like it very soft.
Storing and freezing
Cool quickly and keep in the fridge for up to 2 days. Paneer goes firm when frozen, so this is best eaten fresh. Reheat until steaming hot all the way through.
Questions
Can I use tofu instead of paneer?
Yes. Use 450 g firm tofu, pressed and fried the same way. It makes the curry vegan, as the madras paste has no dairy.
Is paneer vegetarian?
Yes. Paneer is made by curdling milk with acid, so it contains no animal rennet. Check the pack if you want to be sure.
How do I stop the paneer going hard?
Fry it briefly, add it to the sauce at the end and simmer for only a few minutes.
More made with madras paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.