Paneer and Peppers Karahi
Paneer and Peppers Karahi
Made With Our Butter Chicken Curry Paste
SERVES 4
5 MINS PREP
20 MINS COOK
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 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 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Butter Chicken Curry Paste
The perfect butter chicken sauce is the balance of fresh garam masala spices, rich tomatoes, ginger and garlic, all balanced in the pan with some cream. Perfect with everything!
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
