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Peppery paneer potato peas



Here is a rich and creamy curry which will make for a classic fusion dish. Spiced with pure pepper in 3 ways: pepper powder, peppercorn melange, and fresh cracked pepper. French cuisine makes use of a lot of creamy sauces which adds quite a bit of fattiness. This recipe today presents a ‘white’ sauce which is made with ‘light’ ingredients and yet provides a decadent, tasty bite. This is achieved by using slivered almonds along with khus-khus seeds (white) to provide the creaminess. 

Khus-Khus is an oilseed obtained from the poppy flower. It is rich in Calcium but does pack the calories as well! 

The ‘meat’ in this dish comprises of Paneer (cheese cubes), diced potatoes, and green peas. Its an all-white dish with the peas and cilantro bringing in the color pop. 

Tip – Vegan families – replace paneer with Tofu cubes 

Nut-free option – replace almonds with sunflower seeds

Bake the paneer or Tofu to lightly brown and crisp them

The leading flavor profiles are garlic and whole peppercorns. Grinding multicolor peppercorns on top gives little specs of color to the dish. Add a dash of fresh ground pepper powder while cooking.

This dish is very simple to make. Prepare the paste and let it simmer on low heat. Add a cup of Oat milk. Meanwhile, assemble the potatoes and paneer (or tofu). Add them and the peas to the gravy and simmer. Finish off with fresh cracked pepper on top. Garnish with plenty of cilantro. 

This works beautifully with brown rice. The creaminess of the dish with the nutty and chewy texture of the rice makes for the perfect bite. 😇

I am drooling as I write this … something I will probably make for dinner tonight. Comforting!!! 

Tofu n peas in a black pepper and cilantro creamy sauce

Kale Tofu in InstantPot- spinoff on Palak paneer


Peppery paneer potato peas

Here is a rich and creamy curry which make for a classic fusion dish. This recipe today presents a ‘white’ sauce which is made with ‘light’ ingredients and yet provides a decadent and creamy bite.
Course Main Course
Cuisine Fusion
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8


For the Gravy –

  • 1 large White Onion coarsely chopped
  • 1 tbsp Slivered Almonds
  • 1 tbsp Khus khus Poppy seeds
  • 1 tsp Peppercorn melange
  • 5 pods Garlic sliced
  • 1 large Jalapeno sliced rounds
  • 1 cup Oat milk

The Veggies –

  • 1 cup Paneer cubes (or Tofu cubes) browned and crispy
  • 1 cup Potato cubes Cooked
  • 1/2 cup Green Peas if frozen thawed
  • 1 tsp Pepper powder
  • 2 tbsp Cilantro leaves finely-chopped


  • Take a large dutch oven, add a few teaspoons of oil, add all the gravy ingredients (except Oat milk), put the lid on and let it sweat for 5 minutes 
  • Cool and grind the cooked gravy ingredients to a fine paste in a blender with water
  • Return the ground paste to the Dutch oven and let it simmer on low heat for 10-20 minutes until the raw smell disappears and the gravy looks cooked
  • Add the oat milk
  • Add the paneer (or tofu), potatoes, peas; salt and pepper powder; mix well
    Let it simmer for 5 minutes
  • Turn of heat and garnish with plenty of cilantro leaves
  • Top with fresh cracked pepper
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