Padron Peppers stuffed with spicy paneer

Padron Peppers stuffed with spicy paneer

A dish that needs Padron Peppers, Paneer and a little bit of patience to assemble but trust me when you take a bite of the padron pepper it is so very worth it. This is my take on stuffing them with cheese, the indian way!

What is even better is that any leftovers can be used for another meal the next day so think of it as preparing in advance for 2 meals. Look out for my tip later in this recipe 😉

Padron Peppers remind me of lucky dips as you never know if the one you are eating is hot or not as they are all different. A padron pepper roulette! 

This is perfect as a starter and a crowd pleasing dish to serve at a dinner party.


  • Approximately a bowl full of padron peppers, washed and dryed
  • Handful of curry leaves
  • 3/4 block of paneer, crumbled (as below)   
  • 2 small tomatoes
  • 1 small onion
  • 1 garlic clove
  • 1 green chilli
  • 1 teaspoon crushed ginger
  • 1 teaspoon cumin seeds
  • Vegetable or sunflower Oil 
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 1/4 teaspoon red chilli powder


  1. Blitz together the onion, tomatoes, garlic, ginger, green chilli, curry leaves till it is pureed.    
  2. Now heat 2 tablespoons oil in a Kadai and add the cumin seeds.
  3. When they start to sizzle add the pureed mixture and cook on medium heat for around 4 minutes, stirring regularly.  
  4. Now add the ground spices and the crumbled paneer and cook for another 5 minutes. Add salt to taste.
  5. Take off heat and set aside.
  6. With a small knife make a slit in each padron pepper.
  7. Take a small teaspoon and fill each padron pepper with the spiced paneer. Save any leftover mixture. 
  8. Heat up a pan with 2 tablespoons of oil. Make sure the oil is drizzled evenly across the pan.
  9. Arrange each padron pepper on the pan face up so the slit filled with paneer is visible.  
  10. Cook this on medium heat until the padron peppers have charred slightly.
  11. Eat while hot! 


 Tip: Any leftover spicy paneer mixture can be warmed and spread on toast for breakfast or also alternatively be eaten with a chapatti for lunch or dinner. There you have it no wasting and 2 dishes in one.




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  1. Pallavi shah
    September 4, 2015 / 7:39 am

    I use leftover paneer in pitta pockets and serve it with mint yoghurt. Delicious

    • September 4, 2015 / 7:45 am

      Fab idea xxxx

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