Updated: Mar 19
Prep Time: 25 min Cooking Time: 45 min Serves: 4 For Marinade: 750 grams Paneer cut in cubes
1 tbsp Yoghurt
1½ tsp Ginger-Garlic Paste
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder
1 tsp Mild Curry Powder ¼ tsp Garam Masala ½ tsp Salt Ingredients: 1 Red and Green Bell Pepper Coarsely Chopped
1 Onion Coarsely Chopped (preferably Indian Onions)
½ cup Fresh Tomato Puree ¾ cup Curry Paste 1½ tbsp Tomato Puree 1 tbsp Ginger Garlic Paste ½ tsp Cumin Seeds 1 tsp Turmeric Powder (Haldi) ½ tsp Red Chilli Powder 1 tsp Kashmiri Red Chilli Powder ¾ tsp Mild Curry Powder ¼ tsp Garam Masala Powder ½ tsp Kasuri Methi (Dry Fenugreek Leaves) 1 tsp Honey 2 Thin Green Chillies split into halves 4 tbsp Oil Salt to taste For Marinade:
Hang the yoghurt in a muslin cloth for 10 minutes, and then toss it in the bowl.
Add the ginger-garlic paste, red chilli powder, turmeric powder, mild curry powder, garam masala and salt, mix and combine with the paneer cubes; refrigerate for 3-4 hours or overnight.
In a frying pan, add 1 tsp oil and 1 tsp butter, cook the paneer and keep aside.
Stir fry the bell peppers and onions by adding ½ tsp of mild curry powder and a pinch of salt; fry until the pepper starts to blister and the edges and the onions turn brown. Keep aside.
Heat the oil in a pan, add the cumin seeds, fresh tomato puree, ginger-garlic paste, tomato puree, turmeric, red chilli powder, kashmiri chilli powder, mild curry powder, garam masala, kasuri methi, honey and salt.
Cook the puree by adding ½ a cup of water and stirring continuously; once it thickens, add the curry paste and mix well, simmer for 3-4 minutes.
Now add the peppers, onions, paneer and green chillis, mix well and simmer for 5 minutes.
Garnish with coriander leaves and serve hot with tandoori naan or jeera rice.