Paneer stir fried with Peppers (4)

Another very good recipe from ” Thali” by Maunika Gowardhan.

Paneer stir fried with Peppers (4)
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Paneer stir fried with Peppers (4)
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  1. First, make the kadhai masala. Put the spices in a frying pan and dry-fry over a low heat for three to four minutes until fragrant, stirring well to make sure they are evenly toasted. Leave to cool, then grind in a spice grinder to a coarse mix; then set aside.
  2. Put the tomatoes and tomato purée in a blender and blend to a smooth, fine paste; then set aside.
  3. Heat two tablespoons of the oil in a large frying pan over a medium heat, then add the red onion and peppers and fry for five minutes until they begin to soften, stirring well.
  4. Add the diced paneer, along with three tablespoons of the kadhai masala (or a touch more if you prefer it spicy). Stir well, but make sure not to break up the paneer cubes. Cook for two minutes to soften, then turn off the heat and set aside.
  5. Heat the remaining three tablespoons of oil in a wok, or kadhai, over a medium heat.
  6. Add the cumin seeds and two-thirds of the ginger matchsticks and fry for a few seconds, then add the white onions and fry for 12-14 minutes until they soften and change colour, stirring well to make sure they don’t stick to the bottom of the pan.
  7. Add the blended tomato purée and cook for another 12 minutes until the mixture thickens and reduces slightly.
  8. Add the chilli powder, ground turmeric, ground coriander and sugar, season to taste and cook for a couple of minutes, stirring well. Now, add the paneer and pepper mix and stir together over a low heat for two to three minutes.
  9. Turn off the heat, add the kasoori methi and the remaining ginger ­matchsticks and stir well. Garnish with fresh coriander and serve.
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