Karhai Paneer
Equipment
- Bowl
- Heavy-based Pan
Ingredients
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Chilli powder
- 3 tablespoons Ghee
- 90 g Onion (1 small), chopped
- 1 1/2 teaspoons Ginger Paste
- 3 1/2 teaspoons Garlic Paste
- 1 teaspoon Coriander seeds dry roasted
- 350 g Tomatoes (1 1/2 cups), pureed
- 750 g Paneer cut into bite-sized chunks
- 3 Green (bell) peppers cut into quarters
- 3/4 teaspoon Cumin ground
- 1/2 teaspoon Mace ground
- 1 Cinnamon stick
- 4 Black cardamom pods
- 4 Cloves
- Fenugreek seeds generous pinch of fenugreek seeds
- Salt
- 1 tablespoon Coriander (cilantro) leaves chopped, to garnish
Instructions
- Put the turmeric and chilli powder in a small bowl, add 2 tablespoons of water and mix together.
- Heat the ghee in a heavy-based pan over medium heat, add the onion and fry for about 2 minutes, or until the onion is translucent. Add the ginger and garlic pastes and stir-fry for about 1-2 minutes, or until all the moisture has evaporated.
- Add the coriander seeds and stir-fry for 30 seconds, then add the turmeric mixture and stir-fry for a further 1-2 minutes, or until all the liquid has evaporated.
- Add the pureed tomatoes and season with salt. Stir-fry for about 5 minutes, or until the oil begins to appear on the surface.
- Add the paneer and peppers and stir-fry for 1 minute, before adding the ground spices, cinnamon, cardamoms, cloves, and fenugreek seeds and stirring carefully.
- Remove from the heat and adjust the seasoning, if necessary. Garnish with chopped coriander.
Nutrition
Serving: 4gSodium: 67mgCalcium: 958mgVitamin C: 88mgVitamin A: 1225IUSugar: 6gFiber: 5gPotassium: 473mgCholesterol: 153mgCalories: 706kcalSaturated Fat: 35gFat: 59gProtein: 29gCarbohydrates: 18gIron: 2mg
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