Paneer Karahi with Peppers and Tomatoes
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Ingredients
- 280 g paneer, cubed
- 250 g mixed peppers, sliced
- 3 tomatoes, quartered
- 3 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, cut into fine strips
- 2 fresh green chillies
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 345 kcal
- Protein
- 14.7 g
- Carbohydrate
- 9.9 g
- of which sugars
- 7.3 g
- Fat
- 27.1 g
- of which saturates
- 11.4 g
- Fibre
- 2.6 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the vegetable oil in a karahi or wide pan and fry the paneer cubes for 3-4 minutes, turning, until golden on the edges, then lift out.
- 2
Add the remaining oil to the pan with the garlic cloves and ginger strips and fry for 1 minute.
- 3
Add the tomatoes, ground turmeric and chilli powder and cook over high heat for 6-8 minutes, mashing lightly, until thick and glossy.
- 4
Stir in the mixed peppers and cook for 4 minutes until just softened but still with some bite.
- 5
Return the paneer to the pan with the fresh green chillies and toss gently for 2 minutes to heat through.
- 6
Scatter with the fresh coriander and serve with naan or rice.
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