You can’t go wrong when paneer is in the mix and this recipe is no exception. A relatively simple Punjabi dish of paneer, potato, capsicum and various spices, you can whip this recipe up in less than an hour.
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 large potato, peeled, cut into 2 cm pieces
- 2 tsp grated ginger
- 1 garlic clove, crushed
- 1 large green chilli, sliced, plus extra, to serve
- ½ tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 red capsicum, trimmed, seeded, cut into 2.5 cm pieces
- 125 g paneer (see Note), cut into 2 cm pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a wok or large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden. Add potato, ginger, garlic, chilli, cumin, turmeric, and garam masala and cook, stirring, for a further 2 minutes or until fragrant. Add capsicum, cover and reduce heat to low. Cook, stirring frequently, for 10 minutes or until potato and capsicum are tender. Season with ½ a teaspoon of salt.
Add paneer and cook, stirring, for 2 minutes or until paneer is warmed through. Serve scattered with extra sliced green chilli.
• Paneer is a soft, uncured cheese. It is available from supermarkets, delis and Indian food shops.
Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.
As seen in Feast magazine, September 2014, Issue 35.