Paneer and red pepper karahi

By: Anjum Anand
From: I Love Curry
Serves: 4-6
Photographer: Jonathan Gregson

Paneer is a homemade white cheese, similar to ricotta and mozzarella in taste but firm enough to cut into cubes. It’s really easy, can be prepared in advance and very satisfying to create. You can buy ready-made blocks of paneer in many well-stocked supermarkets and Indian stores, but it won’t be as good as homemade. This dish is full of flavours and textures and makes a fantastic vegetarian main course. Serve with Naan or Paratha.

Ingredients

Quantity	Ingredient
6 tablespoons	vegetable oil
1 1/2 teaspoons	cumin seeds
12g	fresh root ginger, peeled weight, grated into a paste
2	garlic cloves, grated into a paste
1	smallish onion, roughly diced
3-4	green chillies, whole but pierced
3	small tomatoes, blended until smooth or chopped
1/3 teaspoon	turmeric
1/4-1/2 teaspoon	chilli powder
3 teaspoons	ground coriander
3/4 teaspoon	ground cumin
1 teaspoon	garam masala
	salt, to taste
2 recipe	Fresh paneer
or 300g	shop-bought paneer, cut into 2.5cm dice
1/2	each small green and red peppe, cut into 2.5cm dice
2-3 tablespoons	single cream

Method

Heat the oil in a large non-stick saucepan or karahi. Add the cumin seeds and cook until they have darkened and released their aromas. Add the ginger and garlic pastes and gently sauté for a minute, or until the garlic smells cooked. Add the onion and green chillies and sauté for another minute.
Add the tomatoes and all the spices and season. Cook over a high heat, stirring often, for 10-15 minutes, until the mixture is cooked and releases some oil back into the pan. Taste; the flavours should be harmonious.
Stir in the paneer, peppers and a good splash of water from the kettle. Cook for three or four minutes, or until the peppers are crisp but tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust the seasoning, and serve.

Tags:: curry; India; Indian; Asian; I; Love; Curry; Anjum; Anand

Paneer and red pepper karahi

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