Paneer With Red Pepper And Spinach

Paneer with red peppers and Spinach
Tender soft cubes of paneer
Cooked in a rich creamy sauce

Sometimes you want a simple recipe, flavoursome and something that is easy eating with ready made paratha, roti or naan.
That’s what we wanted…as I couldn’t be bothered with making rice!
Went down a treat!

INGREDIENTS:

300g Paneer
Quarter cup oil                                                
5 garlic cloves sliced
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp curry powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp kashmiri chilli powder                       
2 med onions sliced
3 sliced chillies
Fresh coriander
2 tsp salt
Quarter cup pasata
2 tbsp yogurt
1 tsp salt
1 fresh tomato sliced
300g washed spinach
1/2 red bell pepper sliced
Handful fresh coriander

Use a pan you can do the pre pep and your curry. A non-stick karai pan will be good for this.

PRE PREP:

1 block of Paneer cut into cubes or pre cut paneer.

1 tsp turmeric
1 tsp salt
4 tbsp. oil

In your pan when hot add your oil. When hot add the salt and turmeric. Sauté paneer till golden…remove with slotted spoon and set aside.

Gently fry paneer till lightly golden
Remove and keep aside

METHOD FOR CURRY:

In the same pan add a little more oil and the sliced onions and green chillies. Fry till just getting golden.

Heat oil
Onions and green chillies

At this point add the garlic, fresh tomatoes and cook till it breaks down.
Gently fry till the raw garlic smell changes and oil starts to separate.

Add garlic and tomatoes
Salt

Next add the salt, pasata and simmer covered.

In goes pasata

Once the oil has separated then add quarter cup of water. Stir, cover and cook on low till the oil separates again.

Cook covered to soften and oil separates
Adding splash of water untill oil separates to ensure we are cooking out all water but still keeping the ingredients soft not fried.

Next add the spices to the pan. Cook by adding splashes of water and keep cooking till oil separates again. Repeat.

Add the powdered spices and cook till oil separates, this indicates the spices are releasing their oils
Add water and wait till oil separates, this ensures the spices have thoroughly cooked out without burning

Now reduce heat add yogurt and stir this in off the heat. Once well combined gently cook again covered till oil separates again and colour darkens.

Add yogurt for a rich creamy sauce
Let the yogurt cook out but on low heat.
When the yogurt has also released oil the masala is ready for final stages

Add the paneer, red bell pepper and stir in.

Add paneer
And peppers

Let this cook covered for a few minutes. This lets the paneer and peppers absorb the spices.

Stir in and ‘bhuna’ for bit

Now add cup of water and gently cook till oil surfaces to top. You should have a thick sauce now.

Add cup of water
Reduce to a creamy sauce

Add the spinach cover till it wilts. Uncover and cook till oil surfaces. The spinach will let out water you want to dry this up un covered.

Add spinach, this will release water
Cook till the water has evaporated and oil surfaces. Garnish with coriander
Let it stand for about 5 mins
then its ready to serve

When its just creamy then garnish with fresh coriander and serve.

Serve

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