Dinner · Indian
Kadai paneer with peppers
Paneer and bell peppers tossed in a bold, freshly ground spice masala.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 220 g paneer, cubed
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 300 g canned crushed tomatoes
- 180 g basmati rice, cooked
Method
Toast the coriander and cumin seeds in a dry pan for 1 minute until fragrant, then crush coarsely.
Heat the oil in a skillet over medium-high heat and sear the paneer for 3 minutes, then remove.
Add the onion and peppers and cook for 6 minutes until softened.
Add the garlic, ginger, and crushed spices, and cook for 1 minute.
Stir in the crushed tomatoes and simmer for 8 minutes, then return the paneer and warm through.
Serve over basmati rice.