KARAHI PANEER

RECIPE 06

This deliciously flavourful Punjabi classic is a great way of setting off paneer and peppers. Serves: 4 Preparation time: 30 minutes Cooking time: 30 minutes

INGREDIENTS

250 g paneer cubes ½ tin tomatoes 1 red onion, finely chopped 150 g ripe tomatoes, each chopped into eight pieces 2 green peppers, cut into 1” wide squares 1 tbsp ginger and garlic paste (to make at home, combine two fat cloves of garlic and ½” scraped ginger) 1 tbsp dried fenugreek (kasuri methi) 3 bay leaves 4 green cardamom pods 1 tbsp oil 1 tsp toasted cumin powder 1 tbsp ground coriander seeds 1 tsp amchur (dried raw mango powder) 1 tsp chilli powder Salt

METHOD

Heat the oil and fry the bay leaves and cardamom pods for 15−20 seconds. Add the onions and fry for 10 minutes until they change colour to a light golden brown. Add the tinned tomatoes, kasuri methi, garlic/ginger paste and 2 tbsp water. Cook this until the tomatoes change colour to a brownish shade of red. Now add the chopped tomatoes and the peppers and cook for five minutes on a medium heat, taking care not to overcook them. Add the cumin powder, ground coriander seeds, amchur, chilli and salt. Continue cooking until the vegetables are nearly done. Finally, add the paneer cubes and stir. Cook for a further minute and serve.