Paneer is an Indian cheese which works great in curries. It marinates with the spices and sweet peppers and tomatoes as it cooks in the sauce.
This dish is vegetarian and can also be frozen. The curry can be made as spicy as you like but is usually served on the milder side. I served mine up with chapatis and a tamarind & date chutney
Ingredients
Serves 4
230g paneer, cubed
2 tbsp ginger paste
2-4 red chillies, diced (depending on spice level)
1 tbsp curry powder
2 tsp cumin powder
2 tbsp garam masala powder
2 tsp turmeric
4-6 red peppers, sliced
6 tomatoes, roughly chopped
Directions
Heat a little oil in a pan, add the paneer and cook for 6-8 minutes stirring occasionally until golden all over. Set aside.
In the pan add the ginger, chillies, cumin, curry powder, garam masala powder and turmeric and stir well.
Then add peppers and tomatoes and 50ml water and bring to boil.
Add to the slow cooker along with the Paneer, and cook for 6 hours on low or 3 hours on high
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