Ingredients
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2 tablespoons sunflower oil
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1 teaspoon cumin seed
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1 large onion, halved and finely sliced
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1/2 tablespoon ginger paste
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1/2 tablespoon garlic paste
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1/2 teaspoon turmeric powder
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1/2 teaspoon chili powder
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1/2 teaspoon coriander powder
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salt
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1 small green pepper, quartered, deseeded and sliced (150g)
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2 ripe tomatoes, quartered and sliced
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150 g panir, cubed
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3 tablespoons fresh coriander, chopped (=cilantro)
Instructions
- Heat oil in a skillet and fry cumin seeds for one minute.
- Add onion and fry on low heat until soft. Add more oil if necessary.
- Add ginger and garlic paste and fry for a few seconds until well blended.
- Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
- Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
- Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
- Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
- Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.