Posted in Cottage Cheese/ Paneer, main-course

Cottage Cheese in Herbed Red Bell-Pepper Gravy Recipe


Cottage Cheese in Herbed Red Bell-Pepper Gravy- Cottage cheese cubes cooked in spicy red bell- pepper gravy seasoned with basil herb. I have used roasted red bell-peppers and dry basil. Fresh basil can also be used. This recipe utilizes very less oil, still tastes like any restaurant-style dish.

This dish tastes similar to Italian style pasta sauces and blends very well with cottage cheese cubes.

Relish lip-smacking Cottage Cheese in Herbed Red Bell-Pepper Gravy with any Indian Flat-bread / rice.

Do try other red bell pepper recipes of my collection- Roasted Red Pepper Hummus, Pasta in Roasted Red Bell-Peppers Sauce and Muhammara/Red Bell-Pepper and Walnut Dip.

Serves: 3-4

Cooking Time : 30 Minutes


  • 200 Gms. Cottage Cheese Cubes
  • 2 Medium Red Bell-Pepper
  • 2 Medium Onion (Chopped)
  • 2 Medium Tomatoes (Chopped)
  • 1 Green Chilli (Chopped)
  • 2 Tsp Ginger-Garlic Paste
  • 1/2-3/4 Tsp Black Pepper Powder
  • 1 1/2 Tsp Basil
  • 1 1/2 Tsp Tomato Ketchup
  • Salt
  • 2 1/2 Tsp Oil



  1. Roast Bell-peppers on a gas burner. Keep changing the sides so that bell pepper is roasted on all sides.
  2. Once bell-peppers cool down, remove their skin.
  3. Chop them roughly.
  4. Heat oil in a kadai and add chopped green chillies, chopped onion along with ginger-garlic paste.
  5. Cook for 3-4 minutes till onion turns translucent.
  6. Now add bell-peppers and cook again for 3-4 minutes.
  7. Finally, add tomatoes, black pepper and salt. Cook till tomatoes turn tender.
  8. Turn off the heat and let mixture cool down.
  9. Transfer contents of kadai and dry basil to a grinder-jar.
  10. Blitz the mixture for a few seconds. Do not make a puree.
  11. Transfer contents to kadai along with a few tablespoons of water/milk.
  12. Cover kadai with a lid and cook for 5 minutes.
  13. Add cottage cheese cubes and cook for a couple of minutes.
  14. Turn off the heat and transfer contents to a serving bowl/plate.
  15. Garnish with dry basil/coriander leaves.
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