Paneer With Tomatoes And Peppers Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Interest GroupQuick
Ingredients
| Corn oil | 5 Tablespoon | |
| Panir | 250 Gram, cubed | |
| Onions | 3 , sliced | |
| 1 large pinch onion seeds | ||
| Curry leaves | 6 | |
| 1 large pinch mustard seeds | ||
| 1 teaspoon ginger pulp | ||
| Chilli powder | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 1/2 Teaspoon | |
| 1 teaspoon garlic pulp | ||
| Turmeric | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Tamarind paste | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| 1 x 425 g (14 oz) can tomatoes, chopped | ||
| 1 green pepper, cored, deseeded and roughly diced | ||
| 1 orange pepper, cored, deseeded and roughly diced | ||
| Coriander | 1 Tablespoon, chopped | |
Directions
1. Heat the oil in a large frying pan, add the panir cubes and fry for about 1 minute, turning them all the time. Remove from the pan with a slotted spoon and drain on kitchen paper.
2. In the same oil fry the onions with the onion seeds, curry leaves and the mustard seeds for 3 minutes.
3. Lower the heat, add the ginger, chilli powder, cumin, ground coriander, garlic, turmeric, salt, tamarind paste and sugar and stir-fry quickly for about 2 minutes.
4. Stir in the canned tomatoes and cook for 1 minute, then add the diced green and orange peppers, panir cubes and fresh coriander. Cover the pan, lower the heat and cook for about 3 minutes before serving.
2. In the same oil fry the onions with the onion seeds, curry leaves and the mustard seeds for 3 minutes.
3. Lower the heat, add the ginger, chilli powder, cumin, ground coriander, garlic, turmeric, salt, tamarind paste and sugar and stir-fry quickly for about 2 minutes.
4. Stir in the canned tomatoes and cook for 1 minute, then add the diced green and orange peppers, panir cubes and fresh coriander. Cover the pan, lower the heat and cook for about 3 minutes before serving.
Chef
