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PrintPANEER AND PEPPER KARAHI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and released their aromas.
- Add the ginger and garlic paste and saute for a minute. Add the onion and green chillies and saute for 1 more minute.
- Add the tomatoes and all the spices and season. Cook over a high heat, stirring, until the mixture is cooked and releases oil.
- Stir in the paneer, peppers and little water. Cook for 5 minutes or until the peppers are crisp but tender and the sauce is thick and clinging to the vegetables.
- Add the cream and adjust the seasoning. Serve hot.
INGREDIENTS
- 350 grams shop-bought paneer, cut into small dice
- ½ each small green and red pepper, cut into small dice
- 75 ml Cooking oil
- 3 tablespoon single cream
- 1 tablespoon cumin seeds
- 1 tablespoon fresh root ginger, peeled, grated into a paste
- 2 garlic cloves, grated into a paste
- 1 smallish onion, roughly diced
- 4 green chillies, whole but pierced
- 50 grams tomatoes, blended until smooth or chopped
- ¼ teaspoon turmeric
- ½ teaspoon chilli powder
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- Salt, to taste
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