Karachi Paneer capsicum
Karachi Paneer capsicum
100ml Refiend oil
20gms Jeera (cumin )
150gms Chopped oninons
150gms Chopped oninons
20gms chopped green chillies
20gms Chopped garlic
20gms Chopped garlic
20gms Chopped ginger
3 small tomatoes chopped
10gms turmeric powder
30gms red chilli powder
30gms coriander powder
10gms cumin powder
10gms garam masala
50gms diced Capsicum
30gms red chilli powder
30gms coriander powder
10gms cumin powder
10gms garam masala
50gms diced Capsicum
300g paneer
Salt to taste
50ml cream
Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chilies, sauté for 1 minute.
Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.
Stir in the paneer, peppers (capsicum) and a good splash of water from the kettle. Cook for 3-4 minutes or until the pepper (capsicum) is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.
50ml cream
Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chilies, sauté for 1 minute.
Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.
Stir in the paneer, peppers (capsicum) and a good splash of water from the kettle. Cook for 3-4 minutes or until the pepper (capsicum) is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.
