This delicious recipe is made with paneer cheese, cooked in a slightly spicy sauce made of onions, tomatoes, peppers and traditional Indian spices. It is a popular Indian curry and cooked throughout the world.
- 1 tablespoon whole coriander seeds
- 1 dried red chili pepper – add more for a spicier sauce
- ½ teaspoon whole, dried Fenugreek
- ½ teaspoon turmeric powder
- ½ teaspoon Garam Masala
- 2 tablespoons Ghee, butter, or oil (or more, if needed)
- 1 large onion, chopped
- ~1 inch fresh ginger, finely minced
- 4 cloves of garlic, finely minced
- 1 Pablano pepper, diced
- 4-5 large tomatoes, pureed, or 1 pint canned tomatoes (or tomato sauce)
- 1 green bell pepper, thinly sliced
- salt, to taste
- ¼ cup cream or milk substitute
- Paneer cheese, ½ pound, cubed
- ½ cup chopped cilantro
Grind the coriander, red chili pepper, and fenugreek in a spice grinder or mortar & pestle. Add the turmeric and Garam Masala to the spices.
Heat the ghee, butter or oil in a large fry pan, over medium heat. Add onions to the pan, and gently cook them for 4-5 minutes, or until they become soft.
Add ginger, garlic and green chilies to the pan and cook for a minute.
Add pureed tomatoes to the pan. Cook the mixture for 5-6 minutes, allowing the sauce to thicken slightly.
Add the green bell pepper to the sauce and cook for 2-3 minutes.
Add salt, according to taste, and then add the cream to the sauce.
Toss in the Paneer Cubes, and cook for 2-3 minutes, allowing the cheese to heat through.
Garnish with the cilantro, and serve with Roti, Naan, or rice
Serves: 4
Prep time: 45 minutes
Recipe modified by Jane Blaisdell. Original recipe from vegecravings.com
made simply, by jane 