Paneer and sweet pepper curry

Name: Paneer and sweet pepper curry
Cuisine: Indian, Asian
Ingredients: 4 tbsp ghee or vegetable oil; 500g paneer, cubed; 10cm (4in) piece fresh root ginger, peeled and sliced; 3 medium-hot fresh red chillies, deseeded and finely chopped; 2 tbsp dried curry leaves, crushed; 2 tsp cumin seeds; 4 tsp garam masala; 2 tsp turmeric; 8 red peppers, deseeded and sliced; 8 tomatoes, skinned and roughly chopped; salt and freshly ground black pepper; bunch of fresh coriander, finely chopped

8 steps

Updated at: Thu, 17 Aug 2023 11:29:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories312.4 kcal (16%)

Total Fat17.1 g (24%)

Carbs28.5 g (11%)

Sugars22.6 g (25%)

Protein12.7 g (25%)

Sodium230 mg (12%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4 Tbspghee

or vegetable oil

500gpaneer

cubed

10 cmfresh root ginger

piece, peeled and sliced

3fresh red chillies

medium-hot, deseeded and finely chopped

2 Tbspdried curry leaves

crushed

2 tspcumin seeds

4 tspgaram masala

2 tspturmeric

8red peppers

deseeded and sliced

8tomatoes

skinned and roughly chopped

salt

freshly ground black pepper

fresh coriander

finely chopped

Instructions

Step 1

Heat half the ghee or oil in a large

Step 2

Heat half the ghee or oil in a large wide pan, add the paneer, and cook over a medium-high heat for 5-8 minutes, or until golden all over.

Step 3

Keep turning the pieces so they don't get too brown.

Step 4

Remove with a slotted spoon and put to one side.

Step 5

Heat the remaining oil or ghee in the pan, add the singer, chillies, curry leaves, cumin, garam masala, and turmeric, stir well to coat with the oil or ghee, then add the peppers and cook over a low heat for 10 minutes, or until beginning to soften.

Step 6

Add the tomatoes and cook for 10 minutes.

Step 7

Return the paneer to the pan, season with salt and black pepper, then simmer gently for 10-15 minutes.

Step 8

Stir through the coriander, and serve with rice, chapati, or naan bread.