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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my closest approximation to one of my favorite dishes when I eat out. I hope you will like it. Ingredients:
3 tablespoons vegetable oil |
2 pounds paneer, cut into cubes |
1 tablespoon vegetable oil |
2 onions, roughly chopped |
2 green bell peppers, cut into strips |
1 tablespoon minced fresh ginger root |
1 tablespoon minced garlic |
1 teaspoon garam masala |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground fennel seed |
2 tomatoes, pureed |
1 tablespoon ketchup |
salt to taste |
1/2 cup water |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
2. Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.
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