Ingredients
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3 tablespoons Vegetable Oilor butter ghee
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1/2 finely sliced Brown/White Onion
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1/2 finely sliced Green Pepper
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handful finely sliced Cabbage (White)
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1 Sliced Tomato
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2 sliced Green Finger Chillies
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1 tablespoon Garlic & Ginger Paste
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1 teaspoon Chilli Powder (Hot)
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1/2 teaspoon Salt
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1 teaspoon Mix Powder / Curry Powder
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3 tablespoons Tomato Pastemixed with 9 tablespoons of water
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250 ml Curry Base
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10-12 cubes Paneer (cubed)coated in salted flour and deep fried for 2 minutes until golden
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for decoration Fresh/Chopped Coriander
Directions
Fried cubed Indian cheese cooked with fresh green chillies, garlic, ginger, onions and peppers
Steps
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1
Done
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For this recipe I use 2-3 cm paneer cubes that I've coated in flour and salt and quickly deep fried for around a minute and a half to crisp and seal |
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2
Done
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heat 3 tablespoons of ghee or oil in a pan on high and add half a finely sliced onion along with half a finely sliced green pepper and fry for a couple of minutes stirring frequently |
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3
Done
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add in 1 tomato cut into about 8 pieces and optionally a small handful of finely sliced white cabbage and stir through for a further minute |
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4
Done
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sprinkle over 2 chopped green finger chillies and 1 tablespoon of garlic and ginger paste. Fry for around 30 seconds until the bitter smell of the garlic disappears |
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5
Done
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add in 1 teaspoon of chilli powder or 1/2 a teaspoon Mr Naga pickle along with 1/2 a teaspoon of salt and 1 teaspoon of mix powder and mix through thoroughly. Add a little heated up base gravy to keep things moving if required and fry for a couple of minutes |
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6
Done
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tip in 3 tablespoons of tomato puree mixed with 9 tablespoons of water to allow it to incorporate easier, stir through and allow the bitterness of the tomatoes to cook out for a couple more minutes scraping the sides and bottom when necessary to incorporate the caramelised bits |
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7
Done
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add in 250 ml of heated base gravy, incorporate and allow to reduce for a minute or two before adding in the paneer |
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8
Done
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stir to coat and serve when the paneer is heated through and the sauce is the consistency you like with a sprinkle of fresh chopped coriander |
