Its easy to prepare ahead which is what I did with this recipe. I made the paste and left the paneer marinating in the fridge. I precooked the vegetables briefly too so there was not much to do when my friend arrived for tea......
FOR THE PASTE
1 tbsp ginger/garlic paste
1 tbsp chilli powder
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp ground cinnamon
1 tsp ground turmeric
75g butter
OTHER INGREDIENTS
2 red bell peppers
2 green bell peppers
1 pack of tender stem broccoli
200g pack of paneer cheese
1 brown onion
400 g tin chopped tomatoes
2 tbsp passata
2 tbsp coconut milk
Heat the coriander and cumin seeds in a pan until the sizzle and start to pop. Grind in a pestle and mortar.
Add 75g butter to the pan and melt. Add the turmeric. Stir for a couple of minutes until the butter darkens. Now add the rest of the paste ingredients, a pinch of salt and stir to make your paste.
At this point I chopped the paneer, covered it with the cooled paste and put it in the fridge for use later.
Chop the bell peppers and the broccoli and add to the pan a cook at on a high heat for a few minutes.Let them cool and put them in the fridge for use later.
When you are ready to finish cooking, chop the onion and cook in a little coconut oil. Take the paneer out of the paste marinade and cook on a high heat with the onion to brown it. Turn the heat down add the paste,vegetables,chopped tomatoes,coconut milk and pasatta and a little salt and black pepper. Simmer on a low heat and reduce the sauce down for 15-20 minutes.
Serve with whatever you like, I served brown rice mixed with chopped coriander and naan bread.
Comments