Paneer and Peppers in Fragrant Gravy
This is a flavourful East Indian side dish or vegetarian main course. When I'm entertaining this is always on the menu.
Servings 6 people
Calories 184kcal
Ingredients
- 1 can diced tomatoes with juices (19 oz/540 ml)
- ½ cup chopped cilantro
- 2 inch piece of ginger, peeled and roughly chopped
- 3 garlic cloves
- ¼ cup vegetable oil
- 1½ teaspoon cumin seeds
- 1 onion, diced
- 2 tablespoon finely ground almonds (this is almond flour)
- 4½ teaspoon ground coriander seed
- 1½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 3 tablespoon sour cream
- 1 cup water
- 1 package frozen Paneer cubes, thawed* (14 oz/400 g)
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- ¾ teaspoon salt
Instructions
- Puree tomatoes, cilantro, ginger and garlic in food processor or blender.
- In a large pot heat oil on medium-high heat. Add cumin and stir until cumin darkens in colour, about 20 seconds. Add onion and cook until golden brown, stirring frequently, about 10 minutes.
- Add almonds, coriander, paprika, turmeric and cayenne pepper to onion mixture. Stir until aromatic, about 10 seconds.
- Add tomato mixture to pan and decrease heat to medium. Cook until sauce thickens, about 8 minutes.
- Add sour cream and water. Stir to evenly combine.
- Add paneer, peppers and salt. Bring mixture to a boil, reduce heat to low and cover. Cook for 30 minutes, occasionally stirring gently. Serve hot.
Notes
*Paneer can be bought plain as a block, cut into cubes and even cut in cubes and deep fried.
Nutrition
Serving: 1959 | Calories: 184kcal | Carbohydrates: 9.96g | Protein: 5.04g | Fat: 15.08g | Saturated Fat: 8.849g | Polyunsaturated Fat: 1.846g | Monounsaturated Fat: 3.187g | Cholesterol: 7mg | Sodium: 495mg | Potassium: 399mg | Fiber: 3g | Sugar: 3.8g | Vitamin A: 30125IU | Vitamin C: 40mg | Calcium: 97mg | Iron: 2.07mg
