Paneer Handi with Capsicum and Tomatoes
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Ingredients
- 280 g paneer, cubed
- 1 green pepper, sliced
- 1 onion, finely chopped
- 2 tbsp ghee
- 3 garlic cloves
- 10 g fresh ginger, grated
- 400 g chopped tomatoes
- 60 ml double cream
- 1 tsp garam masala
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 15.3 g
- Carbohydrate
- 11.1 g
- of which sugars
- 9 g
- Fat
- 31 g
- of which saturates
- 19.4 g
- Fibre
- 2.5 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chopped tomatoes and simmer for 10 minutes until thickened.
- 3
Stir in the double cream and the green pepper and simmer for 5 minutes until the pepper has softened slightly but still has some bite.
- 4
Gently add the paneer and warm through for 3 minutes without breaking it up.
- 5
Stir through the garam masala and serve with naan or rice.
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