Time
40 min
Serving
4 persons
Calories
435
This is my closest approximation to one of my favorite dishes when I eat out. I hope you will like it.
Ingredients
- vegetable oil: 3 Tbsp
- paneer: 2 pound (cut into cubes)
- vegetable oil: 1 Tbsp
- onions: 2 piece (chopped)
- green bell peppers: 2 piece (cut into strips)
- fresh ginger root: 1 Tbsp (minced)
- garlic: 1 Tbsp (minced)
- Garam Masala: 1 tsp
- ground turmeric: 0.5 tsp
- ground fennel seed: 0.5 tsp
- tomatoes, pureed: 2 piece
- ketchup: 1 Tbsp
- salt: (to taste)
- water: 0.5 cup
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
-
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.
