Indian Vegetarian Recipes
peach cobbler – how to make peach cobber | easy peach cobbler
https://www.vegrecipesofindia.com/peach-cobbler/
what is a cobbler?
cobbler is a baked dish made with fruits or vegetable and topped with a cake batter or a biscuit or scone topping. so a cobbler can be both sweet or savory. cobbler recipes are popular both in the united states and the united kingdom. there are many varieties of cobbler recipes and many ways to make it. fruit cobblers are popular as compared to the savory versions made with veggies. fruits like peaches, blueberries, apples, blackberries, cherry, strawberry, apricots are commonly used to make a cobbler.
what is the difference between a cobbler and crumble?
though both cobbler and crumble are used in place of each other for the same dish, a crumble is a different dish. the difference lies in one ingredient that is added to a crumble and that ingredient is oats. adding rolled oats in a crumble makes for a crunchy and crispy topping.
this easy peach cobbler recipe is
- made with whole wheat flour (like most of my baking recipes)
- has fresh peaches (though canned peaches can be used too)
- topped with cake batter
- very easy and can be made even by beginners
- peaches are not separately cooked thereby saving some time
serving peach cobbler
peach cobbler can be served warm or at room temperature. you can serve it plain or accompany with vanilla ice cream. leftover peach cobbler needs to be refrigerated. while serving later, just warm slices of peach cobbler in the oven for some minutes.
a note on peaches
you can use any variety of peaches but just make sure they are sweet. you don’t want to end up with a very sour tasting cobbler. a slight tart-sweet taste in the peaches is also fine. so adjust sugar according to the taste of the peaches. you can even use canned peaches.
how to make peach cobbler
preparing peaches
1. rinse peaches gently in water using a colander. drain all water. then peel 500 grams peach or 6 to 7 medium to large-sized peaches. ripe peaches will be easier to peel.
2. cut them into half and remove the stones. chop all of them into 1 to 1.5 inches chunks. do not chop them finely.
3. take the chopped peaches in a bowl. you will need 2 cups chopped peaches. add ¼ cup sugar. this is the proportion of sugar below which i follow according to the taste of peaches.
- sweet-tasting peaches – ¼ cup sugar.
- less to moderately tart and sweet-tasting peaches (having a sweet-sour taste) – ⅓ to ½ cup sugar.
4. mix very well and keep aside. the sugar will dissolve in the juices from the chopped peaches. meanwhile, also preheat the oven for 15 minutes at 190 degrees celsius or 370 degrees fahrenheit. use both the top and bottom heating elements for preheating as well as for baking.
melting butter & making batter for peach cobbler
5. take unsalted butter (roughly 50 to 60 grams) in a small bowl or a small pan. let it melt on a stovetop on a low flame. you can even melt butter in the oven in the pan that you will use to bake (use a 9×9 inch square baking pan). you will need about 7 tablespoons of melted butter. keep melted butter aside. you can also use salted butter. use vegan butter for a vegan version.
6. in a bowl, take 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. please use good quality aluminium free baking powder, so that you do not get the metallic aluminium taste and smell.
7. mix very well with a spoon or whisk. add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder and 2 pinches of nutmeg powder. skip salt if using salted butter.
8. next, add ½ cup sugar (8 tablespoons sugar). you can use less sugar too. at times i have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.
9. again mix very well with a spoon or whisk.
10. pour 1 cup milk or add as required. for a vegan cobbler, use almond milk, cashew milk or thin coconut milk.
11. with a whisk mix well. mix with light pressure. you do not want gluten strands to form in the batter. you can even mix by using the cut and fold technique. tiny lumps are alright in the batter. the consistency of the batter is medium flowing like that of a pancake batter. addition of milk will depend on the texture and quality of the flour. so if the batter looks too thick, then add a few tablespoons more of milk. you can even use all-purpose flour, but just add less of the milk.
layering for peach cobbler
12. pour the melted butter in a ceramic or stoneware 9×9 inch square baking dish. this step of adding melted butter in the pan can also be done once you have melted butter and before making the batter.
13. gently pour the batter on top of the melted butter layer.
14. do not stir or mix. do not even shake or tilt the pan.
15. using a spoon, top the chopped peaches on the batter. do not press. just gently place the peaches on the batter all over and evenly. pour the leftover peach juice from the bowl on top of the peaches all over.
16. cover the entire surface of the pan with peaches and sugar mixture. do not make the peach layer even or stir or shake the pan. do not press the peaches in the cake batter. let them float on top of the cake batter. when baking, the cake batter will rise at the top.
baking peach cobbler
17. now place the pan in a preheated oven. bake at 190 degrees celsius or 370 degrees fahrenheit for 40 to 60 minutes. oven time varies and the only way you will now that the peach cobbler is baked well is by checking the crust – it should look crisp and golden. do not open the oven too often. bake without interruption for the first 30 minutes and then later you can check by opening the oven door.
18. once the top crust looks golden and crisp, remove from the oven. i usually bake for some more minutes to get a nice crispy crust at the sides. let the peach cobbler become warm or cool at room temperature.
19. later remove peach cobber slices with a spoon and serve it plain or with vanilla ice cream. enjoy this homemade peach cobbler.
peach cobbler
a peach cobbler recipe that is easy, homemade and delicious. this is a juicy & moist peach cobbler that includes a cake batter made with whole wheat flour. fresh peaches are added in the cobbler though canned peaches can be subbed.
INGREDIENTS FOR peach cobbler
(1 CUP = 250 ML)
for peach layer
- 500 grams peach or 2 cups chopped peaches or 6 to 7 medium to large-sized peaches
- ¼ to ½ cup sugar or 50 to 100 grams sugar – add according to sweetness in the peaches
for butter layer
- 50 to 60 grams unsalted butter or 7 tablespoons melted butter – salted butter can be added instead
for batter layer
- 120 grams whole wheat flour or 1 cup (wholemeal flour, atta)
- 2 teaspoons baking powder
- 1 pinch salt – skip when using salted butter
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
- ¼ teaspoon cinnamon powder
- 2 pinches nutmeg powder – optional
- 100 grams sugar or ½ cup or add as required
- 1 cup milk – 250 ml or add as required
HOW TO MAKE peach cobbler
preparing peaches
- rinse and peel 500 grams peach or 6 to 7 medium to large peaches.
- cut them into half and remove the stones. chop all of them into 1 to 1.5 inches chunks.
- take the chopped peaches and sugar in a mixing bowl. for sweet-tasting peaches, add ¼ cup sugar
- for less to moderately tart and sweet-tasting peaches, add ⅓ to ½ cup sugar
- mix very well and keep aside. preheat oven at 190 degrees celsius or 370 degrees fahrenheit for 15 minutes prior to baking.
melting butter & making batter for peach cobbler
- take unsalted butter (roughly 60 grams) in a small bowl or a small pan. let it melt on a stovetop on a low flame. you can even melt butter in the oven in the pan that you will use to bake (use a 9×9 inch square baking pan).
- in a bowl, take 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. skip salt if using salted butter.
- mix very well with a spoon or whisk.
- add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder, 2 pinches of nutmeg powder and ½ cup sugar. you can use less sugar too. at times i have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.
- again mix very well with a spoon or whisk.
- pour 1 cup milk or add as required.
- with a whisk mix well. mix with light pressure. you do not want gluten strands to form in the batter. you can even mix by using the cut and fold technique. tiny lumps are alright in the batter. the consistency is medium flowing like that of a pancake batter.
layering for peach cobbler
- pour the melted butter in a ceramic or stoneware 9×9 inch square baking dish.
- pour the batter on top of the melted butter layer. do not stir or mix. do not even shake or tilt the pan.
- using a large spoon, top the chopped peaches on the batter. just gently place the peaches on the batter all over and evenly. pour the leftover peach juice from the bowl on top of the peaches all over.
- cover the entire surface of the pan with peaches and sugar mixture. do not stir or shake the pan or press the peaches in the flour batter.
baking peach cobbler
- now place the pan in a preheated oven. bake at 190 degrees Celsius or 370 degrees fahrenheit for 40 to 60 minutes till the top is crisp and golden. oven time varies, so do keep a check.
- once the top crust looks golden and crisp, remove from the oven.
- let the peach cobbler become warm or cool at room temperature. serve peach cobber plain or with vanilla ice cream. leftover peach cobbler can be refrigerated.
- salted butter can be added. if using salted butter, then skip adding salt to the flour.
- nutmeg powder can be skipped.
- if the batter looks too thick, then add a few tablespoons more of milk.
- for a vegan peach cobbler, use vegan butter and nut milk – almond, cashew or coconut (use thin coconut milk).
- baking time varies with the types and size of oven, so keep a check.
- use fresh baking powder for the batter to rise while baking. preferably use aluminium free baking powder.
- you can sub all purpose flour instead of whole wheat flour. add less milk when using all purpose flour.
- canned peaches can be used instead of fresh peaches.
- adjust the level of sugar in the peaches according to the taste.
- avoid using peaches which are too sour.
Indian Vegetarian Recipes
Paneer Tikka Masala
Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.
About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.
Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar
9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.
Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
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Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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