Paneer and Peppers Karahi

SERVES 4

5 MIN PREP

COOKS IN 20 MIN

Looking for a vegetarian meal idea? This dish is full of flavour, texture and deliciousness. It is a real crowd pleaser but also the perfect midweek meal.

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Tailored to Taste

Paneer is a home-made white cheese similar to ricotta and mozzarella in taste, but firm enough to be cut into cubes. Paneer is really delicious but has not salt so takes really well to strong flavours. This dish is just that, delicious, flavourful, very moreish and a really fantastic vegetarian main course. Serve with Naan or parathas.

Ingredients

4 tbsp. of The Spice Tailor Butter Chicken Curry Paste
3 tbsp. vegetable oil
½ tsp. cumin seeds
1 small onion, cut into 1” cubes
2 garlic cloves, finely chopped
10g ginger, finely chopped
2 tomatoes, blended until smooth, or chopped
½ each small green and red pepper, cut into 1” cubes
225g paneer, cubed
4 cherry tomatoes, halved (optional)
Salt to taste

Method

Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the onions and a little seasoning and sauté for 1 minute. Add the garlic and ginger and cook for another 40 seconds, or so, over a gentle heat.
Add the pureed tomatoes, cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-13 minutes.
Add the Butter Chicken Curry paste, paneer, peppers, cherry tomatoes and 100ml water from the kettle. Cook for 3-4 minutes, or until the peppers are crisp-tender and the sauce lightly clings to the vegetables and paneer. Adjust seasoning to taste, adding lots of freshly ground black pepper and serve.

Tailored to Taste

Paneer is a home-made white cheese similar to ricotta and mozzarella in taste, but firm enough to be cut into cubes. Paneer is really delicious but has not salt so takes really well to strong flavours. This dish is just that, delicious, flavourful, very moreish and a really fantastic vegetarian main course. Serve with Naan or parathas.

Ingredients

4 tbsp. of The Spice Tailor Butter Chicken Curry Paste
3 tbsp. vegetable oil
½ tsp. cumin seeds
1 small onion, cut into 1” cubes
2 garlic cloves, finely chopped
10g ginger, finely chopped
2 tomatoes, blended until smooth, or chopped
½ each small green and red pepper, cut into 1” cubes
225g paneer, cubed
4 cherry tomatoes, halved (optional)
Salt to taste

Method

Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the onions and a little seasoning and sauté for 1 minute. Add the garlic and ginger and cook for another 40 seconds, or so, over a gentle heat.
Add the pureed tomatoes, cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-13 minutes.
Add the Butter Chicken Curry paste, paneer, peppers, cherry tomatoes and 100ml water from the kettle. Cook for 3-4 minutes, or until the peppers are crisp-tender and the sauce lightly clings to the vegetables and paneer. Adjust seasoning to taste, adding lots of freshly ground black pepper and serve.