• 4servings
  • 30minutes
  • 435calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, B12, C, D
MineralsFluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 2 pounds paneer, cut into cubes

  3. 1 tablespoon vegetable oil

  4. 2 onions, roughly chopped

  5. 2 green bell peppers, cut into strips

  6. 1 tablespoon minced fresh ginger root

  7. 1 tablespoon minced garlic

  8. 1 teaspoon garam masala

  9. 1/2 teaspoon ground turmeric

  10. 1/2 teaspoon ground fennel seed

  11. 2 tomatoes, pureed

  12. 1 tablespoon ketchup

  13. salt to taste

  14. 1/2 cup water

  15. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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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