Peri Peri Paneer Steak with Tossed Vegetables

Servings: 1
Cuisine: Fusion
Course: Main Course
Time: 45 minutes
Rate the Recipe:
Paneer or cottage cheese pieces in a hot and spicy Peri Peri sauce. With tossed vegetables on the side. Try this easy to cook, healthy, and wholesome meal that is perfect for lunch or dinner.


For the Panner Steaks

  • 400 gms paneer or cottage cheese
  • 1 tbsp olive oil

For the Peri Peri Sauce

  • 6-8 dried red chillies
  • 1 cup chopped red bell peppers
  • 1/2 cup coriander leaves
  • 10 cloves of garlic
  • 1" piece of ginger
  • 1 tbsp vinegar
  • 1/2 tsp black pepper powder
  • 1 tsp salt or to taste

For the Tossed Vegetables

  • 1 cup blanched vegetables as per your choice
  • 1 tbsp olive oil
  • 1 tbsp chopped garlic
  • 2-3 tbsp peri peri sauce
  • 1 tsp vinegar
  • 1/2 tsp black pepper powder
  • Salt to taste


  • Soak the dry red chillies in water overnight. Deseed them depending on how hot you want the sauce.
  • To make the Peri Peri sauce, blend together the soaked red chillies, chopped red bell peppers, coriander leaves, garlic, ginger, vinegar, and black pepper powder. Avoid adding water.
  • Remove it to a large bowl. Add a teaspoon of salt or more as per taste. Mix.
  • Heat the grill pan and brush it well with oil. Keeping the flame on a high, place the paneer steaks coated well with the peri peri sauce. Brush them with a bit more sauce on top.
  • Cook it on medium to low flame for a few minutes. Avoid moving the pieces so that they get good grill marks.
  • Turn them over, and cook the other side the same way for another few minutes. Remove and keep aside.
  • In the same pan, add a tablespoon of oil. Add in the chopped garlic and cook until it colorizes.
  • Add in the blanched vegetables. I have blanched carrots, beans, red and yellow bell peppers, peas, and sweet corn in hot water with a bit of salt added. Mix well.
  • Add in 2-3 tablespoons of the peri peri sauce and toss the vegetables. Check the salt and add more if required.
  • Finish with vinegar and black pepper powder. Mix well and keep aside.
  • To assemble, place the vegetables in a serving dish. Add the paneer steaks. And serve along with <a href="">pan roasted potatoes</a>.
  • The Peri Peri Paneer Steak with Tossed Vegetables is ready to serve.



  • There are different variations of the peri peri sauce. This is my version with coriander leaves.

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This blog post is part of the blog challenge β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Queen’s Brigade

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Peri Peri Paneer Steak with Tossed Vegetables