About this recipe:This is my closest approximation to one of my favourite dishes when I dine out. It's a fabulous vegetarian curry with hearty chunks of paneer. I hope you will like it.
3 tablespoons vegetable oil
900g paneer, cut into cubes
1 tablespoon vegetable oil
2 onions, roughly chopped
2 green peppers, cut into strips
1 tablespoon finely chopped fresh root ginger
1 tablespoon finely chopped garlic
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon ground fennel seed
2 tomatoes, pureed
1 tablespoon ketchup
salt to taste
4 tablespoons chopped fresh coriander
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Method Prep:20min › Cook:30min › Ready in:50min
Heat 3 tablespoons oil in a large frying pan over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with kitchen towels, reserving the oil in the frying pan.
Add 1 tablespoon oil to the frying pan. Fry the onions, peppers, ginger and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the frying pan and stir. Return the paneer to the frying pan; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with coriander to serve.
Can be found in Indian/South Asian stores. If you are going dairy-free, substitute in firm tofu.
One of the best dish I have ever had, full of flavour and taste. Even my husband who isn't big fan of paneer loves it, actually portion for two days vanished in one go.
The only thing I changed-I put 6 green chillis, but that's only because chilli is absolutely must in ourkitchen. - 17 Aug 2015