Tomato Paneer Curry
Ingredients:
2 tbl canola oil
1 tsp cumin seed
1 large onion finely sliced
½ tbl ginger paste
½ tbl garlic paste
½ tsp turmeric powder
½ tsp chili powder
½ tsp coriander powder
salt to taste
1 medium green bell pepper, deseeded and chopped into ½ in pieces
1 tsp cumin seed
1 large onion finely sliced
½ tbl ginger paste
½ tbl garlic paste
½ tsp turmeric powder
½ tsp chili powder
½ tsp coriander powder
salt to taste
1 medium green bell pepper, deseeded and chopped into ½ in pieces
2 Roma
tomatoes or 1 large hot house tomato, chopped
1 cup paneer, cubed and fried
1 cup paneer, cubed and fried
Directions:
1. Heat oil in a skillet and fry cumin seeds until they start to sizzle.
2. Add onion and fry on medium heat until soft.
3. Add ginger and garlic paste and fry for a minute or so, until blended nicely.
4. Add the spices and cook on low heat until the oil starts to separate from the spices. This should take about 3-5 minutes. Stir frequently to prevent scorching.
5. Add the sliced pepper pieces and simmer for about 5 minutes or so. You can cook longer but they may start to get mushy.
6. Add the tomatoes and paneer and let it simmer for about 2 more minutes.
2. Add onion and fry on medium heat until soft.
3. Add ginger and garlic paste and fry for a minute or so, until blended nicely.
4. Add the spices and cook on low heat until the oil starts to separate from the spices. This should take about 3-5 minutes. Stir frequently to prevent scorching.
5. Add the sliced pepper pieces and simmer for about 5 minutes or so. You can cook longer but they may start to get mushy.
6. Add the tomatoes and paneer and let it simmer for about 2 more minutes.
7. I served
this with basmati rice but it would also go well with roti, chapatti, or any
other Indian flat bread.
