Paneer With Tomatoes And Peppers
|Corn oil||5 Tablespoon|
|Paneer||8 Ounce, cubed (250 Gram)|
|Onions||3 , sliced|
|Onion seeds||1 Pinch|
|Mustard seeds||1 Pinch|
|Ginger pulp||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 1⁄2 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Tamarind paste||1 Teaspoon|
|Canned tomatoes||14 Ounce, chopped (425 Gram)|
|Green pepper||1 , cored, deseeded and roughly diced|
|Orange pepper||1 , cored, deseeded and roughly diced|
|Coriander||1 Tablespoon, chopped|
1. Heat the oil in a large frying pan, add the panir cubes and fry for about 1 minute, turning them all the time. Remove from the pan with a slotted spoon and drain on kitchen paper.
2. In the same oil fry the onions with the onion seeds, curry leaves and the mustard seeds for 3 minutes.
3. Lower the heat, add the ginger, chilli powder, cumin, ground coriander, garlic, turmeric, salt, tamarind paste and sugar and stir-fry quickly for about 2 minutes.
4. Stir in the canned tomatoes and cook for 1 minute, then add the diced green and orange peppers, panir cubes and fresh coriander. Cover the pan, lower the heat and cook for about 3 minutes before serving.